Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb ground beef (80/20)
- 3/4 cup plain breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
- Glaze: 1/2 cup ketchup + 2 tbsp packed light brown sugar + 1 tbsp Worcestershire + 1 tsp Dijon mustard
Do This
- 1) Heat oven to 375°F. Line a rimmed baking sheet with foil.
- 2) Mix breadcrumbs + milk; rest 5 minutes. Whisk in eggs.
- 3) Add onion, garlic, Worcestershire, ketchup, salt, pepper, thyme. Fold in ground beef gently.
- 4) Shape into a 10 x 5-inch loaf on the sheet (or use a 9 x 5-inch loaf pan).
- 5) Bake 40 minutes.
- 6) Stir glaze; spread over loaf. Bake 15 minutes more, to 160°F internal temp.
- 7) Rest 10 minutes, slice thick, and serve with extra glaze from the pan.
Why You’ll Love This Recipe
- Classic Sunday-supper comfort with a glossy, savory-sweet ketchup glaze.
- Worcestershire adds deep, beefy flavor without extra fuss.
- Moist, tender slices thanks to the simple breadcrumb-and-milk mixture.
- Great for leftovers: sandwiches, rice bowls, or reheated slices all week.
Grocery List
- Produce: 1 medium yellow onion, 2 garlic cloves
- Dairy: milk, 2 large eggs
- Meat: 2 lb ground beef (80/20 recommended)
- Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, light brown sugar, Dijon mustard, kosher salt, black pepper, dried thyme
Full Ingredients
Meatloaf
- 2 lb ground beef (80/20 preferred for best moisture)
- 3/4 cup plain breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried thyme
Savory-Sweet Glaze
- 1/2 cup ketchup
- 2 tbsp packed light brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 tsp black pepper
Step-by-Step Instructions
Step 1: Prep the oven and pan
Place a rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with foil for easy cleanup (highly recommended), or lightly grease a 9 x 5-inch loaf pan.
If using a baking sheet, you can also set a small wire rack on top (optional) to help fat drip away, but it is not required.
Step 2: Make the breadcrumb-and-milk mixture
In a large mixing bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes so the crumbs absorb the milk.
Whisk in the eggs until evenly combined. This helps the meatloaf hold together while staying tender.
Step 3: Add seasonings and aromatics
To the same bowl, add the diced onion, minced garlic, Worcestershire sauce, ketchup, kosher salt, black pepper, and dried thyme. Mix until the onion and seasonings are well distributed.
This step ensures the flavorings are evenly spread before the beef goes in (so you do not overwork the meat later).
Step 4: Mix in the beef gently and shape
Add the ground beef to the bowl. Using clean hands or a fork, mix just until everything comes together and you no longer see dry breadcrumbs. Avoid compacting or overmixing, which can make meatloaf dense.
Shape the mixture into a loaf about 10 inches long and 5 inches wide on the prepared baking sheet. If using a loaf pan, press the mixture in gently and smooth the top (do not pack it down hard).
Step 5: Bake the meatloaf (first stage)
Bake at 375°F for 40 minutes. This gives the loaf time to set and cook through most of the way before glazing.
While it bakes, you can quickly whisk together the glaze so it is ready to go.
Step 6: Glaze and finish baking
In a small bowl, stir together ketchup, brown sugar, Worcestershire, Dijon mustard, and black pepper until smooth.
After the meatloaf has baked for 40 minutes, carefully remove it from the oven and spread the glaze evenly over the top (use all of it for a thick, classic coating).
Return to the oven and bake for 15 minutes more, or until an instant-read thermometer inserted into the center reads 160°F.
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 you get moist slices that hold together.
Slice into thick portions and serve warm. Spoon any extra glaze and pan juices over the slices for extra flavor.
Pro Tips
- Do not overmix. Mix just until combined. Overworking ground beef makes meatloaf tough.
- Use an instant-read thermometer. Pull at 160°F in the center for safe, juicy results.
- Finely dice the onion. Smaller pieces soften better and give you clean slices (no crumbling around big onion chunks).
- Baking sheet vs. loaf pan: A sheet pan gives more caramelized edges; a loaf pan holds shape and collects more juices (it will be a bit less browned).
- Let it rest. The 10-minute rest is the difference between neat slices and a crumbly, leaky loaf.
Variations
- Smoky BBQ-style glaze: Replace 1/4 cup of the ketchup in the glaze with 1/4 cup barbecue sauce and add 1/2 tsp smoked paprika.
- Turkey meatloaf option: Swap in 2 lb ground turkey (93% lean). Add 2 tbsp olive oil to the mixture for moisture, and bake to 165°F.
- Extra savory: Add 1/2 cup finely chopped sautéed mushrooms (cooled) to the mix for deeper flavor and tenderness.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices covered in a 350°F oven for about 10–15 minutes or microwave gently in 30-second bursts until hot.
Freeze: Wrap cooled slices (or the whole loaf) tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. When ready to cook, bake as directed (you may need an extra 5 minutes before glazing if it goes into the oven very cold).
Nutrition (per serving)
Approximate (based on 8 servings): Calories: 390; Protein: 26 g; Fat: 24 g; Carbohydrates: 15 g; Fiber: 1 g; Sugars: 7 g; Sodium: 650 mg.
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