Traditional Meatloaf with Evaporated Milk and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (110 g) plain breadcrumbs
• 1/2 cup (120 ml) evaporated milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder (optional but classic)
• 3/4 cup (180 g) ketchup (for topping)

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil, then parchment.
• 2. Mix breadcrumbs + evaporated milk; rest 5 minutes to soften.
• 3. Add eggs, onion, salt, pepper (and garlic powder if using); mix just to combine.
• 4. Gently mix in ground beef; do not overwork.
• 5. Shape into a loaf (about 9 x 5 inches) on the prepared pan.
• 6. Spread ketchup over the top; bake 55–65 minutes to 160°F (71°C) internal temp.
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Extra tender texture: Evaporated milk soaks into the breadcrumbs and keeps the loaf soft and sliceable.
• Simple, classic flavor: Ground beef, onion, and a ketchup topping taste like a traditional homestyle meatloaf.
• Reliable results: Clear temperatures and doneness cues take the guesswork out of baking.
• Great leftovers: Slices reheat beautifully for sandwiches and quick dinners.

Grocery List

• Produce: 1 small yellow onion
• Dairy: 1 (12 fl oz / 354 ml) can evaporated milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, kosher salt, black pepper, garlic powder (optional)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 preferred): A little fat helps keep the meatloaf juicy.
• 1 cup (110 g) plain breadcrumbs: Regular unseasoned breadcrumbs give the best classic texture.
• 1/2 cup (120 ml) evaporated milk: The key to a soft, tender meatloaf (do not substitute sweetened condensed milk).
• 2 large eggs: Helps bind the loaf so it slices cleanly.
• 1 small yellow onion, finely diced (about 3/4 cup / 110 g): Dice small so it cooks through and blends in.
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder (optional): Adds a familiar “meatloaf” savory note without changing the classic vibe.

Ketchup Topping

• 3/4 cup (180 g) ketchup: Spread on before baking for a glossy, tangy top.

Optional for Serving

• Mashed potatoes, buttered green beans, or roasted carrots

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Preheat your oven to 350°F (177°C). Line a rimmed baking sheet with aluminum foil (for easy cleanup), then place a sheet of parchment on top (to prevent sticking).

Why a sheet pan? A free-form loaf bakes evenly and browns better on the sides than a loaf-pan meatloaf, and excess fat can drain away.

Step 2: Make the breadcrumb-milk mixture (the tenderness trick)

In a large mixing bowl, stir together the breadcrumbs and evaporated milk until evenly moistened. Let it sit for 5 minutes so the breadcrumbs fully absorb the liquid and soften.

This quick resting step helps prevent a dense, dry meatloaf and gives you that traditional, tender slice.

Step 3: Add eggs, onion, and seasonings

To the softened breadcrumb mixture, add the eggs, finely diced onion, kosher salt, black pepper, and garlic powder (if using). Mix with a fork or your hands just until everything looks evenly combined.

Make sure the onion is diced small; big chunks can stay crunchy.

Step 4: Mix in the ground beef gently

Add the ground beef to the bowl. Using clean hands, gently mix until the beef is evenly distributed and there are no dry breadcrumb pockets.

Important: Stop mixing as soon as it comes together. Overmixing compacts the meat and can make the loaf tough.

Step 5: Shape the loaf

Turn the mixture onto the prepared baking sheet and shape into a loaf about 9 inches long, 5 inches wide, and roughly 2 inches tall. Smooth the top and sides with your hands so it bakes evenly.

If the mixture feels sticky, lightly dampen your hands with water to shape it neatly.

Step 6: Add the ketchup topping

Spoon the ketchup over the top of the loaf and spread it into an even layer, reaching close to the edges. This creates the classic tangy glaze and helps keep the top from drying out.

Step 7: Bake to the right temperature

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

If you’d like a slightly more caramelized top, you can broil on High for 1 to 2 minutes at the end, watching closely so the ketchup doesn’t burn.

Step 8: Rest, slice, and serve

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

Slice into 6 thick slices and serve warm with your favorite comfort-food sides.

Pro Tips

• Use an instant-read thermometer: Meatloaf is best when pulled right at 160°F (71°C); going past that can dry it out.
• Finely dice the onion: Small pieces soften fully and blend into the tender crumb.
• Mix lightly: Gentle mixing keeps the texture soft instead of springy or rubbery.
• Shape evenly: A uniform loaf cooks more predictably and avoids dry edges with an undercooked center.
• Rest before slicing: That 10-minute rest is the difference between clean slices and a crumbly mess.

Variations

• Sweet-and-tangy ketchup glaze: Stir 3/4 cup (180 g) ketchup with 1 tbsp (12 g) brown sugar and 1 tsp (5 ml) apple cider vinegar, then spread on top before baking.
• Half beef, half pork: Replace 1 lb (454 g) of the ground beef with 1 lb (454 g) ground pork for an even juicier loaf.
• Loaf-pan method: Bake in a 9 x 5-inch loaf pan at 350°F (177°C) for 60 to 70 minutes. Let it rest, then carefully drain excess fat before slicing.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Freeze: Wrap individual slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator for best texture.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 12 to 15 minutes, or microwave in short bursts until hot. Add a little extra ketchup on top to keep it moist.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate on the baking sheet; add ketchup right before baking.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 430; Protein: 28 g; Carbohydrates: 18 g; Fat: 26 g; Saturated Fat: 10 g; Fiber: 1 g; Sugars: 6 g; Sodium: 780 mg.