Homestyle Meatloaf With Bacon Drippings and Ketchup Glaze

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 2 lb ground beef (80/20 recommended)
• 1 medium yellow onion, finely diced
• 1 tbsp bacon drippings (plus 1 tsp for the pan)
• 3/4 cup plain breadcrumbs
• 1/2 cup milk
• 2 large eggs
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt, plus a pinch for glaze
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard

Do This

• 1) Heat oven to 350°F. Line a rimmed baking sheet with foil and lightly grease with 1 tsp bacon drippings.
• 2) Cook onion in 1 tbsp bacon drippings for 5–7 minutes; cool 5 minutes.
• 3) Soak breadcrumbs with milk for 2 minutes.
• 4) Gently mix beef, onion, breadcrumb-milk, eggs, Worcestershire, and seasonings.
• 5) Shape into a loaf (about 9 x 5 inches) on the sheet; bake 45 minutes.
• 6) Mix glaze, brush on top, then bake 15–20 minutes more (to 160°F internal).
• 7) Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Deep, homestyle flavor: A spoonful of bacon drippings adds savory richness without making the meatloaf taste like bacon.
• Moist, tender slices: The breadcrumb-and-milk panade keeps the meatloaf from drying out.
• Classic ketchup glaze: Sweet-tangy, glossy, and caramelized at the edges.
• Simple pantry ingredients: No fussy steps, just straightforward comfort food.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, garlic powder, smoked paprika (optional)
• Meat: 2 lb ground beef
• Other: bacon drippings (rendered bacon fat)

Full Ingredients

Meatloaf

• 2 lb ground beef (80/20 recommended)
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 tbsp bacon drippings (for sautéing the onion)
• 1 tsp bacon drippings (to grease the pan)
• 3/4 cup plain breadcrumbs
• 1/2 cup milk
• 2 large eggs
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional, for a subtle smoky note)

Ketchup Glaze

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 pinch kosher salt

Optional for Serving

• Mashed potatoes, buttered peas, roasted green beans, or a simple side salad
• Extra ketchup at the table

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Preheat the oven to 350°F (176°C). Line a rimmed baking sheet with foil for easy cleanup. Lightly grease the foil with 1 tsp bacon drippings.

Why a baking sheet? A free-form loaf allows excess fat to render away and gives you more glazed, caramelized surface area.

Step 2: Sauté the onion in bacon drippings

Warm a skillet over medium heat. Add 1 tbsp bacon drippings, then add the finely diced onion. Cook, stirring often, until softened and lightly golden, 5–7 minutes.

Scrape the onions onto a plate and let cool for 5 minutes. (Warm onions can start to melt the fat in the beef too early and make the mixture harder to handle.)

Step 3: Make the breadcrumb panade

In a large mixing bowl, stir together 3/4 cup breadcrumbs and 1/2 cup milk. Let sit for 2 minutes to thicken into a paste-like mixture. This helps the meatloaf stay tender and sliceable.

Step 4: Mix the meatloaf gently (do not overwork)

To the breadcrumb mixture, add 2 eggs, 1 tbsp Worcestershire sauce, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika (if using). Mix until combined.

Add the cooled onions and 2 lb ground beef. Using clean hands, gently mix just until everything is evenly distributed. Stop as soon as it looks uniform; overmixing can make meatloaf dense.

Step 5: Shape the loaf

Turn the mixture onto the prepared baking sheet. Shape into a compact loaf about 9 inches long, 5 inches wide, and about 2 1/2 inches tall. Smooth the top and sides so the glaze will spread evenly.

Step 6: Bake, then glaze

Bake the meatloaf for 45 minutes at 350°F.

While it bakes, make the glaze: in a small bowl, whisk together 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and a pinch of kosher salt.

After 45 minutes, remove the meatloaf from the oven and brush most of the glaze over the top (save a little for serving if you like). Return to the oven and bake until the center reaches 160°F (71°C) on an instant-read thermometer, 15–20 minutes more.

Step 7: Rest, slice, and serve

Let the meatloaf rest on the pan for 10 minutes. This helps the juices redistribute so slices stay moist and hold together.

Slice into 6 portions and serve warm, with any extra glaze spooned over the top.

Pro Tips

• Use 80/20 beef for best texture: Leaner beef (like 90/10) can turn dry unless you add extra moisture.
• Cool the onions: Even 5 minutes helps prevent the mixture from becoming greasy and difficult to shape.
• Mix with a light touch: Stir aggressively and you can end up with a tight, bouncy loaf instead of tender slices.
• Check temperature early: Start checking at 55 minutes total bake time. Pull at 160°F for food safety and juiciness.
• Free-form loaf = more glaze: More surface area means more caramelized ketchup glaze in every bite.

Variations

• Smoky BBQ glaze: Replace the ketchup with 1/2 cup barbecue sauce and keep the brown sugar and vinegar.
• Half beef, half pork: Use 1 lb ground beef plus 1 lb ground pork for extra tenderness (still bake to 160°F).
• Spicy-sweet glaze: Add 1–2 tsp hot sauce to the glaze, or a pinch of cayenne to the meat mixture.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices gently (microwave at 50% power or covered in a 325°F oven) to keep them moist.

Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead option: You can mix and shape the loaf up to 24 hours ahead. Wrap tightly and refrigerate on the baking sheet, then bake as directed (add 5 minutes if it goes in the oven very cold).

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 470; Protein: 32 g; Fat: 28 g; Carbohydrates: 22 g; Fiber: 1 g; Sugars: 10 g; Sodium: 820 mg.