This Classic Meatloaf Recipe Was Made for Cozy Weekends

Name: This Classic Meatloaf Recipe Was Made for Cozy Weekends
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. ketchup; 1 tbsp. brown sugar; 1 tbsp. plus 1 tsp. reduced-sodium soy sauce, divided; 2 large eggs; 1 tbsp. balsamic vinegar; Kosher salt and pepper; 1/2 c. panko; 1 small onion, coarsely grated; 1/2 c. flat-leaf parsley, finely chopped; 1 1/2 lb. ground beef chuck

Soy sauce adds umami to this go-to comfort food dinner.

By Kate MerkerPublished: Oct 17, 2026

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Mike Garten

Yields:

6 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

275

Ground beef mixed with balsamic vinegar, soy sauce, onion, and parsley gives this meatloaf a savory boost, while a generous layer of glaze keeps it moist and flavorful. The glaze combines ketchup, brown sugar, and umami-rich soy sauce for a sweet-salty finish that complements the beef.

If you’re avoiding soy, you have a couple of options. Gluten-free tamari is often made without wheat and tends to be thicker, darker, and milder than soy sauce. Coconut aminos, made from coconut tree sap and salt, are another option and have a slightly sweeter flavor.

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Ingredients

2 Tbsp. ketchup
1 Tbsp. brown sugar
1 Tbsp. plus 1 tsp. reduced-sodium soy sauce, divided
2 large eggs
1 Tbsp. balsamic vinegar
Kosher salt and pepper
1/2 cup panko
1 small onion, coarsely grated
1/2 cup flat-leaf parsley, finely chopped
1 1/2 lb. ground beef chuck

Directions

1. Step 1Heat oven to 375°F. Line rimmed baking sheet with foil. In small bowl, combine ketchup, brown sugar, and 1 teaspoon soy sauce.
2. Step 2In large bowl, whisk together eggs, balsamic vinegar, remaining 1 tablespoon soy sauce, and ½ teaspoon each salt and pepper; stir in panko and let sit 2 minutes. Then add onion and parsley and stir to combine.
3. Step 3Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3 1/2-in. loaf.
4. Step 4Brush loaf with ketchup glaze. Bake until internal temperature registers 150°F, 40 to 45 minutes. Let rest 5 minutes before slicing.