Homestyle Beef Meatloaf with Celery and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 1 thick slice each)
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 1 cup (100 g) finely chopped celery
• 3/4 cup (120 g) finely chopped yellow onion
• 2 large eggs
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt, 1 tsp black pepper
• Glaze: 1/2 cup (140 g) ketchup, 2 tbsp (25 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, 1 tsp Dijon mustard

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil and lightly oil it.
• 2. Stir glaze ingredients together; set aside.
• 3. Mix celery, onion, eggs, milk, Worcestershire, salt, pepper, and breadcrumbs until combined.
• 4. Add ground beef and gently mix just until it holds together (do not overwork).
• 5. Shape into a 9 x 5-inch loaf on the pan; brush on half the glaze.
• 6. Bake 30 minutes; brush on remaining glaze; bake 25–35 minutes more to 160°F (71°C) internal.
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Old-school diner flavor with a sweet-tangy ketchup glaze and classic seasonings.
• Finely chopped celery and onion keep every slice moist, tender, and savory.
• Simple pantry ingredients, no fancy tools, and very forgiving for home cooks.
• Great leftovers: slices reheat beautifully for sandwiches or quick dinners.

Grocery List

• Produce: celery, yellow onion
• Dairy: whole milk, eggs
• Meat: ground beef (80/20 preferred)
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

Meatloaf

• Ground beef: 2 lb (907 g), preferably 80/20 for best moisture
• Celery: 1 cup (100 g) finely chopped (small pieces help the loaf hold together)
• Yellow onion: 3/4 cup (120 g) finely chopped
• Plain breadcrumbs: 3/4 cup (60 g)
• Whole milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Worcestershire sauce: 2 tbsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1 tsp

Ketchup Glaze

• Ketchup: 1/2 cup (140 g)
• Light brown sugar (packed): 2 tbsp (25 g)
• Apple cider vinegar: 1 tbsp (15 ml)
• Dijon mustard: 1 tsp

Optional for Serving (Classic Diner Plate)

• Mashed potatoes
• Green beans or buttered peas
• Extra ketchup on the side

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the center of the oven. Preheat to 350°F (177°C).

Line a rimmed baking sheet with foil for easy cleanup, then lightly oil the foil. (You can also use a 9 x 5-inch loaf pan, but a freeform loaf on a sheet allows better browning and helps excess fat drain away.)

Step 2: Mix the ketchup glaze

In a small bowl, stir together 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard until smooth. Set aside.

This glaze is the old-school diner touch: sweet, tangy, and glossy once baked.

Step 3: Combine the moistening ingredients first

In a large bowl, add the finely chopped celery, finely chopped onion, breadcrumbs, milk, eggs, Worcestershire sauce, kosher salt, and black pepper.

Mix thoroughly with a fork until the breadcrumbs are evenly moistened and the mixture looks like a thick batter. This helps the vegetables and breadcrumbs distribute evenly so you don’t get dense pockets in the finished loaf.

Step 4: Add the beef and mix gently

Add the 2 lb ground beef to the bowl. Using clean hands, gently fold and squeeze the mixture just until everything is evenly combined and the meat mixture holds together.

Important: Stop mixing as soon as it comes together. Overmixing compresses the meat proteins and can make the meatloaf tough.

Step 5: Shape the loaf and glaze it

Turn the mixture onto the prepared baking sheet and shape it into a compact loaf about 9 inches long, 5 inches wide, and 2 1/2 to 3 inches tall. Smoothing the top helps the glaze coat evenly.

Brush or spoon on about half of the glaze, spreading it over the top and slightly down the sides.

Step 6: Bake, re-glaze, and bake until done

Bake at 350°F (177°C) for 30 minutes. Pull the pan out and brush on the remaining glaze for a thicker, shinier finish.

Return to the oven and bake for 25 to 35 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

If you want extra caramelization at the end, you can broil for 1 to 2 minutes, watching closely so the glaze doesn’t burn.

Step 7: 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 slices hold together and stay moist.

Slice into 8 thick slices and serve hot with classic sides like mashed potatoes and green beans. Spoon any pan juices over the slices if you like.

Pro Tips

• Finely chop the celery and onion: Small pieces soften fully and blend into the meatloaf, giving moisture and flavor without making the loaf crumble.
• Use 80/20 beef: Leaner beef can turn dry. If you only have lean beef, don’t skip the milk and consider adding 1 extra tablespoon milk.
• Don’t pack the loaf too tightly: Shape it firmly enough to hold together, but avoid compressing it like a brick.
• Check temperature, not just time: Pull at 160°F (71°C) in the center for safe, juicy slices.
• Two-stage glazing matters: Half early to bake into the crust, half later for that sticky diner-style shine.

Variations

• Classic “meatloaf mix”: Replace 1/2 lb of the beef with 1/2 lb ground pork for extra tenderness and richness (keep total meat at 2 lb / 907 g).
• Spicier glaze: Add 1/2 tsp hot sauce or 1/4 tsp cayenne to the glaze for a little kick that still tastes classic.
• Cracker-style binder: Swap the breadcrumbs for 3/4 cup (about 60 g) crushed saltine crackers for an even more old-school diner vibe.

Storage & Make-Ahead

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

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

Reheat: Warm slices in a 325°F (163°C) oven for 12 to 18 minutes (cover with foil to prevent drying). You can also microwave gently in 30-second bursts; add a dab of ketchup on top to keep things moist.

Make-ahead: Mix and shape the loaf up to 24 hours ahead, cover tightly, and refrigerate. Let it sit at room temperature for 20 minutes before baking for more even cooking. Mix the glaze up to 3 days ahead and refrigerate.

Nutrition (per serving)

Approximate per 1/8 of the recipe: 360 calories, 26 g protein, 22 g fat, 16 g carbohydrates, 1 g fiber, 6 g sugar, 680 mg sodium.