Traditional Beef Meatloaf with Savory Pan Drippings and Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10–12 slices)
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 40 minutes (includes 10-minute rest)

Quick Ingredients

• 2 lb (907 g) ground beef (85/15), divided: 6 oz (170 g) + 26 oz (737 g)
• 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
• 3 cloves garlic, minced
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (optional)
• 1/2 cup ketchup
• 2 tbsp tomato paste
• 1 tbsp packed light brown sugar
• 1 tsp apple cider vinegar

Do This

• 1) Heat oven to 425°F; roast 6 oz beef on a small pan 10–12 min to make browned drippings.
• 2) Sauté onion + garlic in those drippings 4–6 min; cool 5 min.
• 3) Lower oven to 350°F. Mix breadcrumbs + milk; let soak 5 min.
• 4) Gently mix remaining 26 oz beef + soaked crumbs + eggs + Worcestershire + Dijon + seasonings + onion mixture.
• 5) Shape into a 9 x 5-inch loaf on a lined sheet pan.
• 6) Stir topping (ketchup, tomato paste, brown sugar, vinegar); spread over loaf.
• 7) Bake at 350°F for 55–65 min to 160°F internal; rest 10 min, slice, serve.

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Why You’ll Love This Recipe

• Deeper roasted flavor: browned pan juices (drippings) get mixed right back into the loaf.
• Classic comfort, not complicated: familiar ingredients and straightforward steps.
• Moist, sliceable texture: a breadcrumb-and-milk panade keeps it tender.
• Simple tomato topping: tangy-sweet glaze that bakes into a glossy finish.

Grocery List

• Meat: 2 lb ground beef (85/15)
• Produce: 1 small yellow onion, 3 garlic cloves, fresh parsley (optional)
• Dairy: whole milk, 2 large eggs
• Pantry: panko breadcrumbs, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, dried thyme, ketchup, tomato paste, light brown sugar, apple cider vinegar

Full Ingredients

Roasted Beef Drippings Flavor Base (this is the “secret”)

• 6 oz (170 g) ground beef (taken from the total)
• 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
• 3 cloves garlic, minced

Meatloaf

• 26 oz (737 g) ground beef (remaining from the total 2 lb / 907 g)
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (optional)

Simple Tomato Topping

• 1/2 cup ketchup
• 2 tbsp tomato paste
• 1 tbsp packed light brown sugar
• 1 tsp apple cider vinegar

Step-by-Step Instructions

Step 1: Preheat and set up your pans

Arrange a rack in the center of the oven. Preheat to 425°F.

Line a small rimmed sheet pan (or a small roasting pan) with foil for easy cleanup. This is for making the concentrated, roasted beef drippings that will season the meatloaf from the inside.

Step 2: Roast a small portion of beef to create browned drippings

Press 6 oz (170 g) ground beef into a thin, even layer on the lined pan (the more surface area you give it, the better the browning).

Roast at 425°F for 10–12 minutes, until the beef is deeply browned in spots and there are visible rendered juices and fat in the pan.

Remove from the oven. Use a spoon to transfer the browned beef and any juices/fat (including browned bits) into a medium skillet.

Step 3: Sauté onion and garlic in the drippings

Set the skillet over medium heat. Add the diced onion to the skillet with the roasted beef and drippings. Cook, stirring often, for 4–5 minutes, until the onion softens and starts to turn lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Scrape everything (beef, onion, garlic, and all drippings) into a large mixing bowl and let cool for 5 minutes. (Cooling helps protect the texture of the meat mixture and prevents the eggs from warming too quickly when mixed in.)

Step 4: Lower the oven temperature and make the breadcrumb panade

Reduce oven temperature to 350°F.

In a small bowl, mix 1 cup panko breadcrumbs with 1/2 cup whole milk. Stir until evenly moistened, then let it sit for 5 minutes. This panade is a key step for a meatloaf that’s moist and tender rather than dense.

Step 5: Mix the meatloaf gently (don’t overwork it)

To the large bowl with the cooled onion/beef drippings mixture, add:

26 oz (737 g) ground beef, the soaked breadcrumbs, 2 eggs, 2 tbsp Worcestershire, 1 tbsp Dijon, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 2 tbsp chopped parsley (if using).

Use clean hands to mix just until everything is evenly combined. Stop as makes soon as it looks uniform; overmixing can make meatloaf tough.

Step 6: Shape the loaf and add the tomato topping

Line a rimmed sheet pan with foil, then parchment (optional but helpful). Shape the mixture into a compact loaf about 9 inches long, 5 inches wide, and 2 1/2 to 3 inches tall. Free-forming on a sheet pan helps the sides brown instead of steaming in a loaf pan.

In a small bowl, stir together 1/2 cup ketchup, 2 tbsp tomato paste, 1 tbsp brown sugar, and 1 tsp apple cider vinegar.

Spread the topping evenly over the top and slightly down the sides of the loaf.

Step 7: Bake, rest, and slice cleanly

Bake at 350°F for 55–65 minutes, until an instant-read thermometer inserted into the center reads 160°F.

Let the meatloaf rest on the pan for 10 minutes before slicing. Resting helps the juices redistribute so the slices stay moist.

Slice into thick pieces and serve with any pan juices spooned lightly over the slices (optional), alongside mashed potatoes, roasted carrots, or buttered green beans.

Pro Tips

• Make the drippings worth it: Press that 6 oz of beef thin before roasting. Browning (not just “cooking”) is what creates the deep, roasty flavor you’re after.
• Cool the flavor base briefly: Let the onion/drippings mixture cool for 5 minutes so it doesn’t tighten the meat or warm the eggs too much.
• Use a thermometer: Pull at 160°F in the center for safe, juicy meatloaf.
• Shape matters: A wider, lower loaf cooks more evenly than a tall, narrow one.
• For clean slices: Use a sharp knife and wipe the blade between cuts.

Variations

• Smoky ranch-house twist: Add 1/2 tsp smoked paprika to the meat mixture and replace the apple cider vinegar in the topping with 1 tsp dill pickle juice.
• Meat blend version: Replace 8 oz of the ground beef with 8 oz ground pork (keep total meat at 2 lb). The drippings step stays the same, just roast the 6 oz portion from the beef.
• Spicy-sweet glaze: Add 1 tbsp hot sauce to the topping and reduce brown sugar to 2 tsp.

Storage & Make-Ahead

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

Freeze: Wrap sliced or whole cooked meatloaf tightly (plastic wrap, then foil) and 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 (add a spoonful of water or beef broth to the dish to keep things moist). Or microwave gently at 50% power until hot.

Make-ahead: Mix and shape the loaf (without topping) up to 24 hours ahead. Cover and refrigerate. Add topping right before baking; add 5 minutes to the bake time if starting cold.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 33 g protein, 28 g fat, 14 g carbohydrates, 3 g sugar, 2 g fiber, 820 mg sodium.