Classic Beef Meatloaf With Ketchup Glaze and Garlic Powder

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 1 cup (110 g) plain breadcrumbs
• 2 large eggs
• 1/2 cup (120 ml) milk
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp Worcestershire sauce
• 1/2 cup (120 g) ketchup (for glaze)
• 2 Tbsp brown sugar (for glaze)
• 1 Tbsp apple cider vinegar (for glaze)

Do This

• 1. Heat oven to 350°F (177°C). Line a sheet pan with foil and set a rack on top (or use a loaf pan).
• 2. Mix breadcrumbs + milk in a large bowl; rest 5 minutes.
• 3. Add eggs, onion, garlic powder, salt, pepper, Worcestershire; whisk to combine.
• 4. Add ground beef; mix gently just until combined. Shape into a 9 x 5-inch loaf.
• 5. Bake 40 minutes. Meanwhile, mix ketchup + brown sugar + vinegar for glaze.
• 6. Brush glaze on top; bake 15 minutes more, until 160°F (71°C) internal.
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic, no-frills meatloaf flavor with pantry seasonings you likely already have.
• Moist, tender slices thanks to the breadcrumb-and-milk mixture (a simple home-cook trick).
• That familiar ketchup glaze: tangy, sweet, glossy, and a little sticky at the edges.
• Reliable timing and temperature guidance so it bakes up evenly and slices cleanly.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: 2 large eggs, milk
• Pantry: plain breadcrumbs, garlic powder, kosher salt, black pepper, Worcestershire sauce, ketchup, brown sugar, apple cider vinegar
• Meat: 2 lb ground beef (80/20 preferred)

Full Ingredients

For the Meatloaf

• Ground beef: 2 lb (907 g) ground beef, ideally 80/20 for best moisture
• Breadcrumbs: 1 cup (110 g) plain breadcrumbs
• Milk: 1/2 cup (120 ml) milk
• Eggs: 2 large eggs
• Onion: 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• Seasonings: 2 tsp garlic powder, 1 1/2 tsp kosher salt, 1 tsp black pepper
• Umami booster: 2 tsp Worcestershire sauce

For the Ketchup Glaze

• Ketchup: 1/2 cup (120 g)
• Brown sugar: 2 Tbsp (25 g), packed
• Vinegar: 1 Tbsp (15 ml) apple cider vinegar

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 350°F (177°C). For the best texture and browning, line a rimmed sheet pan with foil (easy cleanup) and set an oven-safe rack on top. This lets hot air circulate so the loaf doesn’t sit in grease.

If you don’t have a rack, you can bake it in a 9 x 5-inch loaf pan; just know the sides will be softer and it may hold more rendered fat.

Step 2: Make the breadcrumb mixture for a moist meatloaf

In a large mixing bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes so the crumbs fully absorb the liquid. This simple step helps the meatloaf stay tender instead of dense.

Step 3: Add seasonings, eggs, onion, and Worcestershire

To the breadcrumb mixture, add the 2 eggs, finely diced onion, garlic powder, kosher salt, black pepper, and Worcestershire sauce. Mix until everything looks evenly combined and the eggs are fully incorporated.

Step 4: Mix in the beef gently (do not overwork)

Add the ground beef to the bowl. Using clean hands (or a fork if you prefer), mix just until the meat is evenly combined with the breadcrumb mixture and onions. Stop as soon as it comes together; overmixing can make meatloaf tough and springy.

Step 5: Shape the loaf for even cooking

Turn the mixture onto your prepared rack or sheet pan and shape it into a loaf about 9 inches long, 5 inches wide, and 2 to 2 1/2 inches tall. A free-form loaf cooks more evenly and browns better than one packed tightly into a pan.

Step 6: Bake, then mix the ketchup glaze

Bake the meatloaf for 40 minutes at 350°F (177°C).

While it bakes, stir together the glaze ingredients in a small bowl: ketchup, brown sugar, and apple cider vinegar. The sugar adds that classic sticky sweetness, and the vinegar keeps it bright and tangy.

Step 7: Glaze and finish baking to a safe temperature

After 40 minutes, carefully remove the meatloaf from the oven. Spoon or brush the glaze over the top (and a little down the sides if you like).

Return to the oven and bake for 15 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices stay moist and hold together.

Slice into thick pieces and serve with classic sides like mashed potatoes, green beans, or buttered corn.

Pro Tips

• Use 80/20 ground beef: Leaner beef can bake up drier. The fat in 80/20 keeps the loaf juicy.
• Dice the onion small: Fine dice helps it cook through and blend into the meatloaf without crunchy bits.
• Mix gently: Combine just until everything is evenly distributed. Overmixing is the quickest way to tough meatloaf.
• Free-form loaf = better browning: Baking on a rack (or at least on a sheet pan) gives you more caramelized edges and less “steamed” texture.
• Temp is the truth: Pull it when it hits 160°F (71°C) in the center for safe, juicy results.

Variations

• Spicy-sweet glaze: Add 1 tsp hot sauce or 1/4 tsp cayenne to the ketchup glaze for gentle heat.
• Extra savory: Add 1 tsp dried Italian seasoning or 1/2 tsp smoked paprika to the meat mixture for a deeper, slightly smoky flavor.
• Mini meatloaves: Shape into 6 individual mini loaves and bake about 20 minutes, glaze, then bake 8–12 minutes more (still 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 covered baking dish at 325°F (163°C) for 15–20 minutes, or microwave in short bursts until hot. Add a small spoonful of ketchup on top if you want it extra saucy.

Make-ahead: Mix and shape the loaf up to 24 hours in advance. Cover tightly and refrigerate. Let it sit at room temperature for 20 minutes before baking so it cooks more evenly.

Freeze: Wrap cooked, cooled slices (or the whole loaf) tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat covered at 325°F (163°C) until hot.

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 430 calories, 27 g protein, 26 g fat, 22 g carbohydrates, 3 g fiber, 10 g sugar, 860 mg sodium. Values vary by beef fat level, breadcrumb brand, and exact portions.