Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20 preferred)
- 3/4 cup (60 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1/2 cup (75 g) finely diced yellow onion (about 1 small onion)
- 1/3 cup (15 g) chopped fresh parsley
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil (for softening the onion)
- Topping: 1/2 cup (120 g) ketchup + 2 tbsp (25 g) packed brown sugar + 1 tbsp (15 ml) apple cider vinegar
Do This
- 1. Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil (or prep a loaf pan).
- 2. Sauté diced onion in 1 tbsp oil for 4–5 minutes; cool slightly.
- 3. Mix breadcrumbs + milk in a bowl; rest 2 minutes.
- 4. Add eggs, parsley, salt, pepper, cooled onion; mix. Add beef and gently combine.
- 5. Shape into a loaf; bake 40 minutes.
- 6. Stir topping; spread on loaf; bake 15 minutes more to 160°F (71°C) internal temp.
- 7. Rest 10 minutes, slice thick, and serve.
Why You’ll Love This Recipe
- Classic comfort food: tender beef meatloaf with a sweet-tangy ketchup glaze.
- Moist, not dense: the milk-soaked breadcrumbs and eggs keep slices juicy and cohesive.
- Simple ingredients: everything is easy to find and budget-friendly.
- Great leftovers: slices reheat well for quick dinners and next-day sandwiches.
Grocery List
- Meat: ground beef (2 lb / 907 g)
- Produce: yellow onion, fresh parsley
- Dairy: milk, eggs
- Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, neutral oil, kosher salt, black pepper
Full Ingredients
For the Meatloaf
- 2 lb (907 g) ground beef (80/20 preferred for best flavor and moisture)
- 3/4 cup (60 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1/2 cup (75 g) finely diced yellow onion (about 1 small onion)
- 1/3 cup (15 g) chopped fresh parsley (tightly packed before chopping)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil), for softening the onion
For the Ketchup-Brown Sugar Topping
- 1/2 cup (120 g) ketchup
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) apple cider vinegar
Optional for Serving
- Mashed potatoes, roasted potatoes, or buttered egg noodles
- Green beans, peas, or a simple side salad
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Preheat your oven to 350°F (175°C).
For best browning, line a rimmed baking sheet with foil (or parchment) and set a wire rack on top if you have one. This lets fat drip away and helps the sides brown. If you prefer, you can bake in a 9 x 5-inch loaf pan; just expect a softer edge and more juices in the pan.
Step 2: Soften the onion for a sweeter, more tender meatloaf
Heat 1 tbsp neutral oil in a small skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes, until softened and lightly translucent (no need to brown deeply).
Scrape the onion onto a plate and let it cool for a few minutes. (Adding hot onion directly to the mixture can start to cook the eggs.)
Step 3: Make the breadcrumb mixture for moisture
In a large mixing bowl, stir together the breadcrumbs and milk. Let sit for 2 minutes so the breadcrumbs hydrate. This step helps prevent a dry, crumbly loaf.
Step 4: Mix in the binders and flavorings
To the breadcrumb-and-milk mixture, add the eggs, chopped parsley, kosher salt, black pepper, and the cooled cooked onion. Mix until evenly combined.
Step 5: Add the beef and shape the loaf
Add the ground beef to the bowl. Using clean hands, gently mix just until everything is evenly combined. Try not to overwork the meat; overmixing makes meatloaf dense.
Turn the mixture onto your prepared baking sheet and shape into a loaf about 9 inches long, 5 inches wide, and 2 1/2 to 3 inches tall. (This size cooks evenly and gives you nice slices.)
Step 6: Bake, glaze, and finish cooking
Bake the meatloaf for 40 minutes.
While it bakes, stir together the topping: ketchup, brown sugar, and apple cider vinegar.
After 40 minutes, carefully spoon or brush the topping over the top (and a little down the sides). Return to the oven and bake for 15 minutes more, until the center reaches 160°F (71°C) on an instant-read thermometer.
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 the slices stay moist.
Slice into 6 thick slices and serve warm with your favorite sides.
Pro Tips
- Don’t overmix: Mix just until combined; it’s the easiest way to keep meatloaf tender.
- Use an instant-read thermometer: Pull it at 160°F (71°C) in the center for safe, juicy results.
- Free-form loaf browns better: A sheet pan (instead of a loaf pan) gives more caramelized edges and less “steaming.”
- Cut onions small: Fine dice means better texture and easier slicing.
- Let it rest: Those 10 minutes make the difference between clean slices and crumbling.
Variations
- More savory glaze: Replace the vinegar with 1 tbsp Worcestershire sauce (same amount) for deeper flavor.
- Parsley-forward: Increase parsley to 1/2 cup (about 22 g) chopped for a brighter, greener herb note.
- Mini meatloaves: Shape into 6 individual mini loaves and bake at 350°F (175°C) for 25 minutes, glaze, then bake 10 minutes more (still cook to 160°F / 71°C).
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes (covered with foil to prevent drying), or microwave in short bursts until hot.
Make-ahead (uncooked): Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Bake as directed, adding 5 extra minutes if the mixture is very cold from the fridge.
Freeze: Wrap cooked, cooled slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate, based on 6 servings: 480 calories, 32 g protein, 30 g fat, 18 g carbohydrates, 1 g fiber, 7 g sugar, 780 mg sodium.
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