Homestyle Meatloaf With Milk-Soaked Bread and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 slices (about 2 oz / 55 g) white sandwich bread, torn into 1-inch pieces
• 1/2 cup (120 ml) whole milk
• 2 lb (907 g) ground beef (80/20 preferred)
• 2 large eggs
• 1/2 cup (75 g) finely diced yellow onion
• 2 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme (optional)
• 3/4 cup (180 g) ketchup, divided
• 1 tbsp tomato paste (optional, for an extra-thick topping)
• 1 tbsp packed brown sugar (optional, for a classic sweet-savory top)

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil, then parchment.
• 2) Soak torn bread in milk for 5 minutes; mash into a thick paste.
• 3) Mix beef, eggs, onion, garlic, seasonings, Worcestershire, mustard, and the milk-bread mixture until just combined.
• 4) Shape into a 9 x 5-inch loaf on the pan (or use a 9 x 5-inch loaf pan).
• 5) Mix topping: 1/2 cup ketchup (plus tomato paste and brown sugar if using). Spread over loaf.
• 6) Bake 55–65 minutes, until center reads 160°F (71°C). Add remaining 1/4 cup ketchup for the last 10 minutes if you like a thicker glaze.
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Extra tender: Milk-soaked bread (a simple “panade”) keeps the meatloaf moist and soft instead of dense.
• Classic flavor: Onion, garlic, and a savory beefy base taste like true homestyle comfort food.
• That thick ketchup top: A glossy, tangy-sweet coating protects the loaf and adds sticky, caramelized edges.
• Weeknight friendly: Straightforward ingredients, easy mixing, and hands-off baking.

Grocery List

• Produce: 1 yellow onion, 1 head garlic
• Dairy: whole milk, 2 large eggs
• Pantry: white sandwich bread, ketchup, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, dried thyme (optional), tomato paste (optional), brown sugar (optional)
• Meat: 2 lb ground beef (80/20 preferred)

Full Ingredients

Milk-Soaked Bread (Panade)

• 2 slices (about 2 oz / 55 g) white sandwich bread, torn into 1-inch pieces
• 1/2 cup (120 ml) whole milk

Meatloaf

• 2 lb (907 g) ground beef (80/20 preferred for tenderness)
• 2 large eggs
• 1/2 cup (75 g) yellow onion, finely diced (about 1/2 medium onion)
• 2 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme (optional)

Thick Tomato Ketchup Topping

• 3/4 cup (180 g) ketchup, divided (1/2 cup for the first layer, 1/4 cup for finishing)
• 1 tbsp (16 g) tomato paste (optional, makes the topping thicker and more “sticky”)
• 1 tbsp (12 g) packed brown sugar (optional, adds classic sweet-savory shine)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Place a rack in the middle of the oven and preheat to 350°F (177°C).

For the best glaze and browning, use a rimmed baking sheet: line it with foil (easy cleanup), then place parchment on top (prevents sticking). You can also use a 9 x 5-inch loaf pan, but the sides won’t brown quite as much.

Step 2: Soak the bread in milk for tenderness

In a medium bowl, add the torn white bread and pour in the 1/2 cup milk. Let it sit for 5 minutes.

Use a fork to mash it into a thick, cohesive paste. This milk-soaked bread mixture is what keeps the meatloaf tender and juicy.

Step 3: Mix the meatloaf base gently

To the bowl with the milk-soaked bread, add the ground beef, eggs, diced onion, minced garlic, kosher salt, black pepper, Worcestershire, Dijon, and thyme (if using).

With clean hands, mix just until everything is evenly combined. Stop as soon as the mixture looks uniform—overmixing can make meatloaf tough.

Step 4: Shape the loaf

Transfer the mixture to your prepared sheet pan and shape it into a loaf about 9 inches long x 5 inches wide and roughly 2 1/2 to 3 inches tall. Lightly smooth the top and sides, but don’t pack it down hard.

If using a loaf pan, gently press the mixture into the pan and smooth the top.

Step 5: Make and apply the thick ketchup topping

In a small bowl, stir together 1/2 cup (120 g) ketchup with the tomato paste and brown sugar if using. The tomato paste makes the topping noticeably thicker and helps it cling.

Spread this topping evenly over the top (and slightly down the sides) of the meatloaf.

Step 6: Bake to the right temperature

Bake at 350°F (177°C) for 55–65 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

If you want an extra-thick, extra-glossy top, spread the remaining 1/4 cup (60 g) ketchup over the loaf during the last 10 minutes of baking. This gives you a fresh, bright ketchup layer that warms and tightens without drying out.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes. Resting helps the juices redistribute so your slices stay moist and hold together.

Slice into 6 thick slices and serve warm. The ketchup topping will be glossy, slightly sticky, and deeply comforting.

Pro Tips

• Choose 80/20 beef for the best texture. Leaner beef (like 90/10) can turn dry unless you add extra moisture or fat.
• Don’t overmix. Mix just until combined; heavy mixing compresses the proteins and makes the loaf springy.
• Finely dice the onion. Smaller pieces soften fully and blend into the loaf, improving tenderness and sliceability.
• Use a thermometer. Meatloaf is best when cooked to 160°F (71°C) in the center—done, safe, and still juicy.
• Free-form loaf browns better. A sheet-pan loaf gives you more surface area for caramelized ketchup edges.

Variations

• Smoky ranch-style: Add 1/2 tsp smoked paprika and swap 2 tbsp of the ketchup for 2 tbsp barbecue sauce.
• Cheddar-stuffed: Form two thinner loaves, sprinkle 1 cup (113 g) shredded cheddar in the center, seal, then glaze and bake as directed.
• Mini meatloaves: Divide into 6 individual portions on a sheet pan and bake at 350°F (177°C) for 25–30 minutes, to 160°F (71°C).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store airtight in the refrigerator for up to 4 days.

Freeze: Wrap individual slices (or the whole cooled loaf) tightly and freeze for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 15–20 minutes, or microwave in short bursts until hot. Add a thin smear of ketchup before reheating to keep the top saucy.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Add the topping right before baking (or add it in advance if you prefer), then bake as directed, adding 5–10 minutes if it goes in the oven very cold.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 30 g protein, 28 g fat, 14 g carbohydrates, 1 g fiber, 9 g sugar, 820 mg sodium.