High Protein Baked Meatloaf With Honey Ketchup Topping is the kind of dinner that never gets old.
It’s savory, filling, and has that sweet-tangy glaze that makes meatloaf actually worth making.
This recipe uses a mix of ground chuck and ground sirloin, which gives you the perfect balance of flavor and lean protein.
You blend garlic croutons with spices to make the binder instead of using plain breadcrumbs, which adds way more flavor.
Then you pulse onion, carrot, garlic, and red bell pepper in the food processor until they’re finely chopped and mix everything together with an egg.
The glaze is simple but makes a huge difference. You combine ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey, then brush it on after the meatloaf has been baking for about 10 minutes.
It caramelizes as it finishes cooking and gives the outside a sweet, sticky coating that balances out the savory meat.
This recipe serves 8 people and takes about an hour and 10 minutes from start to finish. It’s great for family dinners, meal prep, or any time you want real comfort food that actually has some nutritional value.
Why You’ll Love This High Protein Baked Meatloaf With Honey Ketchup Topping
Packed With Protein
Using a combination of ground chuck and ground sirloin gives you 30 grams of protein per serving, making this a filling, satisfying meal.
Vegetables Built In
The meatloaf has onion, carrot, garlic, and red bell pepper mixed right into it, so you’re getting vegetables without extra side dishes.
Sweet and Tangy Glaze
The honey ketchup topping adds a sweet, slightly spicy coating that caramelizes in the oven and makes every bite better.
Better Than Basic Meatloaf
Using garlic-flavored croutons instead of plain breadcrumbs adds more flavor and keeps the meatloaf moist without being heavy.
Easy to Make Ahead
You can mix the meatloaf, shape it, and refrigerate it up to a day before baking. Just add a few extra minutes to the cook time if baking straight from the fridge.
Leftovers Are Great
Meatloaf reheats well and makes excellent sandwiches the next day. It’s one of those meals that actually gets better after sitting overnight.
Ingredient Substitutions
Ground Turkey or Chicken
Use ground turkey or ground chicken instead of beef for a leaner option. Add an extra tablespoon of Worcestershire sauce to boost the flavor.
Plain Breadcrumbs or Panko
Swap garlic-flavored croutons with 1 cup of plain breadcrumbs or panko. Add an extra clove of minced garlic to make up for the lost flavor.
Different Vegetables
Use celery, zucchini, or mushrooms instead of carrot or bell pepper. Just make sure to chop them finely so they cook through.
Maple Syrup or Agave
Replace honey in the glaze with maple syrup or agave nectar for a different sweetness.
Barbecue Sauce
Use barbecue sauce instead of ketchup in the glaze for a smokier, tangier flavor.
Ground Pork
Add ground pork to the meat mixture or use it to replace part of the beef for a richer, juicier meatloaf.
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Baked Meatloaf With Honey Ketchup Topping
Ingredients
- 6 ounces garlic-flavored croutons
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- ½ onion roughly chopped
- 1 carrot peeled and broken
- 3 cloves garlic
- ½ red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1½ teaspoon kosher salt
- 1 egg
For the glaze:
- ½ cup ketchup
- 1 teaspoon ground cumin
- Worcestershire sauce to taste
- hot pepper sauce to taste
- 1 tablespoon honey
Instructions
- Heat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Add the croutons, black pepper, cayenne pepper, chili powder, and thyme to the food processor bowl.
- Pulse until the mixture becomes a fine texture.
- Transfer the crouton mixture to a large bowl.
- Add the onion, carrot, garlic, and red bell pepper to the food processor bowl.
- Pulse until the vegetables are finely chopped but not pureed.
- Add the vegetable mixture to the large bowl with the crouton mixture.
- Add the ground chuck and ground sirloin to the bowl.
- Sprinkle the kosher salt over the meat mixture.
- Add the egg to the bowl.
- Mix everything together thoroughly without squeezing the meat.
- Pack the mixture into a 10-inch loaf pan to shape the meatloaf.
- Turn the loaf pan over onto the center of the prepared baking sheet to release the meatloaf.
- Insert the meat thermometer at a 45-degree angle into the top of the meatloaf without touching the baking sheet.
- Set the thermometer to alert at 155 degrees F.
- Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl.
- Place the meatloaf in the oven and bake for 10 minutes.
- Use a small basting brush to brush the glaze onto the meatloaf.
- Continue baking until the thermometer reaches 155 degrees F, about 35 more minutes.
- Remove from the oven and let rest for 5 minutes before slicing.
Notes
Tips and Tricks
Don’t Overmix the Meat – Mix the ingredients just until combined. Overmixing makes the meatloaf dense and tough instead of tender. Use a Meat Thermometer – Baking until the internal temperature reaches 155 degrees F ensures the meatloaf is fully cooked without drying out. The temperature will rise a few more degrees as it rests. A meat thermometer takes the guesswork out of knowing when the meatloaf is done. A loaf pan helps shape the meatloaf before transferring it to the baking sheet. Pulse Vegetables, Don’t Puree – The vegetables should be finely chopped but still have some texture. If you puree them, the meatloaf will be too wet. Let It Rest Before Slicing – After removing the meatloaf from the oven, let it rest for 5 to 10 minutes. This lets the juices redistribute and makes slicing easier. Line the Baking Sheet – Parchment paper prevents sticking and makes cleanup way easier. It also catches any glaze drips. Brush the Glaze On Gently – Use a small basting brush to apply the glaze without disturbing the shape of the meatloaf. Brushing too hard can cause it to crack. Double the Glaze – If you really love the sweet topping, make a double batch of the glaze and serve extra on the side. Freeze Individual Slices – After baking, slice the meatloaf and freeze individual portions wrapped in plastic wrap and foil. Reheat slices straight from the freezer for quick meals.Storing
Refrigerate – Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Freeze Whole or Sliced – Wrap the whole meatloaf or individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw Before Reheating – Thaw frozen meatloaf in the refrigerator overnight before reheating for the best texture.Reheating
Reheat in Oven – Place slices in a baking dish, cover with foil, and heat at 350 degrees F for 15 to 20 minutes until warmed through. Reheat in Microwave – Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until hot. Reheat on Stovetop – Heat a slice in a skillet over medium-low heat with a splash of water or broth. Cover and cook for 3 to 5 minutes per side until heated through.Nutrition
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