Tomato Paste Substitute for Meatloaf: Best Options

Ketchup is a convenient substitute for tomato paste in meatloaf: use 3 tablespoons (45 ml) ketchup for every 2 tablespoons (30 ml) tomato paste, and slightly reduce another liquid if the mixture seems loose. This meatloaf uses that swap in a savory beef mixture, then gets a tangy ketchup glaze; the result is easy to mix, slice, and serve with classic sides.

Ingredients

1½ pounds (680 g) ground beef, preferably 85% to 90% lean
1 cup (110 g) fine dry breadcrumbs
1 small yellow onion, finely diced, about 1 cup (150 g)
1 large egg, about 1¾ ounces (50 g) without the shell
⅓ cup (80 ml) milk
3 tablespoons (45 ml) ketchup, as a substitute for 2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 g) kosher salt
½ teaspoon (1 g) ground black pepper
1 teaspoon (1 g) dried thyme
For the glaze: ⅓ cup (80 ml) ketchup
For the glaze: 1 tablespoon (12 g) packed brown sugar
For the glaze: 1 teaspoon (5 ml) apple cider vinegar
For the glaze: ½ teaspoon (2.5 ml) yellow or Dijon mustard

Instructions

Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper, or lightly grease a 9-by-5-inch (23-by-13-cm) loaf pan. A baking sheet lets the sides brown more evenly and gives rendered fat room to drain; a loaf pan makes a neater, taller shape but may leave the bottom softer.
In a large bowl, stir together the breadcrumbs, diced onion, egg, milk, 3 tablespoons (45 ml) ketchup, Worcestershire sauce, salt, pepper, and thyme. Let the mixture stand for 2 minutes so the breadcrumbs begin to absorb the liquid. Add the ground beef and mix gently with clean hands or a fork just until the seasonings are distributed. Avoid squeezing or kneading the meat; working it too much can make the cooked loaf dense.
Shape the mixture into a loaf about 9 inches (23 cm) long and 4 inches (10 cm) wide on the prepared baking sheet, or press it lightly into the greased pan. Keep the shape fairly even so the thinner ends do not dry out before the center cooks. If using a loaf pan, leave a little space at the top rather than packing the meat firmly.
Mix the glaze ingredients—⅓ cup (80 ml) ketchup, brown sugar, vinegar, and mustard—in a small bowl. Bake the meatloaf for 35 minutes, then spoon or brush the glaze over the top. Return it to the oven and bake for about 20 to 30 minutes more, checking the thickest part with an instant-read food thermometer. Ground meat must reach 160°F (71°C); that is the USDA FSIS safe minimum internal temperature for ground meat. If it has not reached that temperature, continue baking and check again after a few minutes.
Take the loaf out of the oven and let it rest for 10 minutes before slicing. Resting helps the juices settle and makes the slices easier to lift without breaking. If fat has collected on the baking sheet, keep the loaf clear of it as you transfer the slices to a serving plate.

Tips

Use the right ketchup ratio. Ketchup is thinner, sweeter, and more seasoned than tomato paste, so it is not a spoon-for-spoon match. For a recipe calling for 2 tablespoons (30 ml) tomato paste, start with 3 tablespoons (45 ml) ketchup. This recipe has no extra broth or other liquid to remove; if adapting a recipe that does, reduce that liquid by about 1 tablespoon (15 ml) and check that the meat mixture holds its shape.
Choose a substitute based on what is in the pantry. Tomato sauce or passata can work, but they are more watery and less concentrated: simmer about ¼ cup (60 ml) until reduced to roughly 2 tablespoons (30 ml), cool it, then use it in place of the paste. Plain tomato puree is also thinner, so reduce it first. Barbecue sauce can replace ketchup in a pinch, but it will make the loaf sweeter and may add smoke or spice. Avoid adding a large amount of thin canned tomato or the loaf can turn soft.
Keep the texture tender. Mix the beef only until combined, and use breadcrumbs to help hold moisture rather than adding extra milk by guesswork. If the mixture feels wet after combining, let it stand for a minute or add 1 tablespoon (about 7 g) breadcrumbs at a time. If it feels crumbly, mix in 1 tablespoon (15 ml) milk, then reassess before adding more.
Season the glaze separately. Ketchup already contains salt, sugar, and vinegar, so taste the glaze before adding extra seasoning. Applying it partway through baking keeps the sugars from getting too dark during the full cook. For a less sweet finish, reduce the brown sugar or leave it out; the ketchup and vinegar will still make a flavorful coating.

Serving Suggestions

Serve the meatloaf hot, cut into slices about ¾ inch (2 cm) thick. Mashed potatoes are a classic pairing because they catch the glaze and juices, while roasted potatoes or buttered noodles make an easy alternative. Add a green vegetable such as steamed green beans, peas, or broccoli, or serve a crisp salad to balance the rich beef and sweet-tart topping.

For a casual meal, place a warm slice in a sandwich roll with extra glaze, sliced pickles, or a little mustard. Leftover slices also work well over rice or alongside roasted vegetables. If serving a group, keep the loaf whole until it is time to eat so it stays warm and moist; slice only what is needed, then cover and refrigerate the rest within two hours.

Variations

Make it without ketchup in the meat mixture: Use 2 tablespoons (30 ml) tomato sauce simmered down to a thick consistency, or use 2 tablespoons (30 ml) passata reduced in the same way. If there is no tomato product available, omit the tomato element and add 1 extra teaspoon (5 ml) Worcestershire sauce; the flavor will be more savory and less tangy, rather than tomato-like. Keep the glaze if you have ketchup, or serve the loaf without it.

Change the meat: Replace up to half the beef with ground pork for a richer, softer texture, while still cooking the mixture to 160°F (71°C) because it contains ground meat. Ground turkey can be used, but it is leaner and may dry out more easily; add 1 tablespoon (15 ml) olive oil to the mixture if needed and check the center with a thermometer. Do not rely on color alone to judge doneness.

Adjust the flavor: Add ½ cup (50 g) finely grated carrot or ½ cup (75 g) finely diced bell pepper with the onion for a sweeter, more vegetable-forward loaf. For a spicier glaze, stir in a pinch of cayenne or a few drops of hot sauce. If using seasoned breadcrumbs, taste the mixture before adding all the salt, since the crumbs may already contain salt.

Storage and Reheating

Refrigerate cooked meatloaf within 2 hours of baking, in a covered container or tightly wrapped. It keeps for 3 to 4 days in the refrigerator. For easier reheating, store slices in a single layer with any extra glaze, or separate stacked slices with parchment. Do not leave the loaf at room temperature for an extended period.

To reheat a slice, cover it loosely and warm it in a 325°F (165°C) oven until hot throughout; a small splash of water or broth in the dish can help keep it moist. You can also microwave individual slices in short intervals, turning or rearranging them so they heat evenly. Reheat leftovers to 165°F (74°C), as recommended for food safety. Freeze cooled slices in a sealed freezer-safe container for up to 2 to 3 months for best quality. Thaw them in the refrigerator before reheating, or heat from frozen with extra time, checking the center temperature.

Frequently Asked Questions

Can I use ketchup instead of tomato paste in meatloaf?

Yes. Ketchup is one of the easiest swaps because it supplies tomato flavor, sweetness, acidity, and seasoning in one ingredient. Use about 3 tablespoons (45 ml) ketchup for every 2 tablespoons (30 ml) tomato paste. It is thinner and sweeter than paste, so avoid adding extra liquid and consider reducing the sugar in a glaze if the overall dish tastes too sweet.

How much tomato sauce replaces tomato paste?

Tomato sauce is much less concentrated than paste. For 2 tablespoons (30 ml) tomato paste, measure about ¼ cup (60 ml) tomato sauce and simmer it until it reduces to about 2 tablespoons (30 ml). Cool it before mixing it into the meat. Using the full amount without reducing it can add enough water to make the meatloaf soft or difficult to slice.

Can I leave tomato paste out completely?

Yes. Tomato paste adds concentrated savory-tart flavor, but it is not required to bind the loaf; the egg and breadcrumbs do most of that work. If you have no tomato ingredient, leave it out and add a little extra Worcestershire sauce or a teaspoon of mustard for a savory note. The result will taste different, but it can still hold together if you do not add extra liquid.

Will barbecue sauce work as a substitute?

It can, especially if you like a smoky or sweeter meatloaf. Start with 3 tablespoons (45 ml) barbecue sauce in place of 2 tablespoons (30 ml) tomato paste, then adjust the glaze to taste. Barbecue sauces vary in sweetness, salt, smoke, and heat, so reduce or omit the brown sugar in the topping if your sauce is already sweet.

Why is my meatloaf falling apart?

Common causes include too little binder, too much liquid, slicing immediately after baking, or mixing a very loose mixture. Breadcrumbs and egg help hold this recipe together, while a 10-minute rest lets the loaf firm up before slicing. If the raw mixture seems wet, add a little more breadcrumb; if it seems dry and crumbly, add milk a tablespoon at a time rather than pouring in a large amount.

How do I know when meatloaf is done?

Check the center of the thickest part with an instant-read thermometer; it should reach 160°F (71°C) for ground beef. The baking time is a guide because loaf shape, pan type, and oven performance can change how quickly it cooks. A browned top or clear-looking juices are not reliable substitutes for measuring the internal temperature.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).