Classic Ultra-Tender Beef Meatloaf With Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 thick slices)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 35 minutes (includes 15-minute rest)

Quick Ingredients

• 4 slices soft white sandwich bread, torn into 1-inch pieces
• 3/4 cup whole milk
• 2 lb ground beef (80/20)
• 1 cup finely diced yellow onion
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup ketchup (divided)
• 2 tbsp light brown sugar
• 1 tbsp apple cider vinegar

Do This

• 1) Heat oven to 350°F. Line a rimmed sheet pan with foil (optional) and set a rack on top if you have one.
• 2) Soak torn bread in milk for 5 minutes; mash into a thick paste.
• 3) Gently mix beef, onions, eggs, Worcestershire, salt, pepper, and the bread-milk mixture just until combined.
• 4) Shape into a 9 x 5-inch loaf on the pan (or in a 9 x 5-inch loaf pan).
• 5) Stir glaze: 1/2 cup ketchup + brown sugar + vinegar. Spread on top.
• 6) Bake 55–65 minutes to 160°F internal temp; rest 15 minutes, then slice.

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Why You’ll Love This Recipe

• Ultra-tender slices: Milk-soaked sandwich bread (a classic panade) keeps the meatloaf moist and soft.
• Simple, familiar flavors: Onion, Worcestershire, and ketchup make it taste like the best traditional diner-style meatloaf.
• Reliable results: Clear temperatures and a resting time help you avoid dry or crumbly slices.
• Great leftovers: Slices reheat beautifully for sandwiches and quick dinners.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: whole milk, 2 large eggs
• Pantry: soft white sandwich bread, Worcestershire sauce, ketchup, light brown sugar, apple cider vinegar, kosher salt, black pepper
• Meat: 2 lb ground beef (80/20 recommended)

Full Ingredients

For the Ultra-Tender Meatloaf

• Soft white sandwich bread: 4 slices, torn into 1-inch pieces (about 4 packed cups torn)
• Whole milk: 3/4 cup
• Ground beef: 2 lb (80/20 for best moisture and flavor)
• Yellow onion: 1 cup finely diced (about 1 medium onion)
• Large eggs: 2
• Worcestershire sauce: 2 tbsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Ketchup: 1/4 cup (mixed into the meatloaf)

For the Ketchup Topping (Classic Glaze)

• Ketchup: 1/2 cup
• Light brown sugar: 2 tbsp (packed)
• Apple cider vinegar: 1 tbsp

Step-by-Step Instructions

Step 1: Heat the oven and set up your pan

Preheat your oven to 350°F (177°C).

For neat slices and a nicely glazed top, you have two good options:

• Sheet pan method (recommended): Line a rimmed sheet pan with foil (for easy cleanup). If you have an oven-safe rack, set it on the pan so excess fat can drip away.
• Loaf pan method: Use a 9 x 5-inch loaf pan. This gives a taller loaf, but it can hold more fat around the sides.

Step 2: Make the milk-soaked bread paste (the tenderness secret)

Add the torn 4 slices of soft white sandwich bread to a medium bowl and pour in 3/4 cup whole milk. Let it sit for 5 minutes.

Use a fork to mash it into a thick, cohesive paste. It should look like a soft porridge. This is what keeps the finished meatloaf from turning dense or dry.

Step 3: Mix the meatloaf gently (avoid packing it down)

In a large bowl, add:

• 2 lb ground beef
• 1 cup finely diced onion
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup ketchup
• All of the milk-soaked bread paste

Mix with clean hands or a fork until just combined and there are no obvious streaks of egg or bread paste. Stop mixing as soon as it comes together; overmixing makes meatloaf tight and tough.

Step 4: Shape the loaf for even cooking

Turn the mixture onto your prepared sheet pan (or into your loaf pan). Shape into a loaf about 9 inches long x 5 inches wide and roughly 2 to 2 1/2 inches tall.

If you are using the sheet pan method, gently smooth the top and sides so the glaze can coat evenly.

Step 5: Stir and spread the ketchup topping

In a small bowl, whisk together:

• 1/2 cup ketchup
• 2 tbsp light brown sugar
• 1 tbsp apple cider vinegar

Spread the glaze evenly over the top and a little down the sides of the loaf. This will bake into a shiny, tangy-sweet topping that helps keep the top from drying out.

Step 6: Bake until perfectly cooked (use temperature, not guesswork)

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

If you want a slightly stickier, more caramelized top, you can bake the last 5 minutes a little closer to the top of the oven, watching carefully so the glaze doesn’t scorch.

Step 7: Rest, then slice for clean, tender servings

Remove the meatloaf from the oven and let it rest for 15 minutes before slicing. Resting lets the juices settle back into the loaf, so your slices stay moist and hold together.

Slice into 8 portions and serve warm. For extra-saucy plates, spoon any pan juices around the slices.

Pro Tips

• Use soft white sandwich bread (not dried breadcrumbs): Fresh bread soaked in milk makes a gentle binder and gives you softer slices.
• Dice the onion small: Fine pieces soften quickly and distribute flavor evenly without creating gaps that cause crumbling.
• Mix lightly: Overmixing can make the loaf springy and dense. Combine until it just holds together.
• Choose 80/20 beef: A little fat equals a lot of flavor and tenderness. Very lean beef can bake up dry.
• Slice after resting: Cutting too early releases juices and can make the meatloaf fall apart.

Variations

• Smoky glaze: Replace half the ketchup in the topping with smoky barbecue sauce (1/4 cup ketchup + 1/4 cup BBQ sauce). Keep the brown sugar and vinegar the same.
• Spicy-sweet topping: Add 1 tsp hot sauce to the glaze (or 1/4 tsp cayenne to the meat mixture) for gentle heat.
• Mini meatloaves: Shape into 8 individual loaves and bake at 350°F for 25–30 minutes (still cook to 160°F). Great for faster weeknights.

Storage & Make-Ahead

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

Freeze: Wrap individual slices (or the whole cooled loaf) tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered baking dish at 325°F for 15–20 minutes, or microwave gently in short bursts until heated through.

Make-ahead (best method): Mix and shape the loaf up to 24 hours ahead, cover, and refrigerate. Keep the glaze separate; spread it on right before baking. Add 5 minutes to bake time if the loaf goes in cold from the fridge.

Nutrition (per serving)

Approximate per serving (1/8 of loaf): 360 calories, 24 g protein, 22 g fat, 16 g carbohydrates, 2 g fiber, 10 g sugar, 650 mg sodium.