Traditional Beef Meatloaf with Smooth Tomato-Onion Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 meatloaf)
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1/2 yellow onion, finely minced (about 3/4 cup / 120 g)
• 2 cloves garlic, minced
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley (optional)
• 1 tbsp olive oil
• 1/2 yellow onion, sliced (about 3/4 cup / 120 g)
• 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
• 2 tbsp tomato paste
• 1 tbsp packed brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp kosher salt (for purée)

Do This

• 1) Heat oven to 350°F (175°C). Line a rimmed baking sheet with parchment.
• 2) Cook onion and garlic in olive oil; add tomatoes, tomato paste, brown sugar, vinegar, and salt. Simmer 10 minutes, then blend smooth.
• 3) Mix breadcrumbs + milk 5 minutes. Add eggs, minced onion, garlic, seasonings, then beef; mix gently.
• 4) Shape a 9 x 5-inch loaf on the sheet; bake 45 minutes.
• 5) Spread a thick, smooth layer of tomato-onion purée over the top; bake 20 minutes more (to 160°F / 71°C internal).
• 6) Rest 10 minutes, slice, and serve with extra purée.

---

Why You’ll Love This Recipe

• The topping is a blended tomato-onion purée, so every bite gets a soft, evenly flavored finish (no chunky patches, no dry spots).
• Classic, comforting meatloaf texture: tender and sliceable, not dense or crumbly.
• Built-in extra sauce: make the purée first and serve more at the table.
• Home-cook friendly: simple ingredients, one baking sheet, straightforward timing.

Grocery List

• Produce: 2 yellow onions, garlic, fresh parsley (optional)
• Dairy: whole milk, eggs
• Pantry: plain breadcrumbs, olive oil, diced tomatoes (canned), tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, kosher salt, black pepper
• Meat: ground beef (80/20)

Full Ingredients

Tomato-Onion Purée Topping (Smooth)

• 1 tbsp (15 ml) olive oil
• 1/2 large yellow onion, sliced (about 3/4 cup / 120 g)
• 2 cloves garlic, smashed or roughly chopped
• 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
• 2 tbsp (30 g) tomato paste
• 1 tbsp (12 g) packed brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp (30 ml) water, only if needed to help blending

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for best texture)
• 1 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1/2 large yellow onion, very finely minced (about 3/4 cup / 120 g)
• 2 cloves garlic, minced
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley (optional)

Optional for Serving

• Extra tomato-onion purée (reserved from the topping)
• Mashed potatoes or buttered egg noodles
• Roasted green beans or a simple salad

Step-by-Step Instructions

Step 1: Heat the oven and set up your pan

Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper (or foil lightly oiled). A baking sheet encourages better browning all around than a loaf pan, and it leaves space for the purée topping to spread neatly.

Step 2: Cook the tomato-onion base

In a medium saucepan over medium heat, warm 1 tbsp olive oil. Add the sliced onion and cook for 6 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant.

Add the diced tomatoes (with juices), tomato paste, brown sugar, apple cider vinegar, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer for 10 minutes, stirring occasionally. You’re looking for the onions to become very tender and the flavors to meld.

Step 3: Blend the purée completely smooth

Remove the saucepan from the heat. Carefully blend the mixture until silky smooth using an immersion blender in the pot, or transfer to a countertop blender (vent the lid and start on low to avoid splatters).

If the mixture seems too thick to blend smoothly, add up to 2 tbsp (30 ml) water, blending again. You want a spreadable purée that will sit nicely on top of the loaf rather than run off. Set aside.

Tip: If you want extra sauce for serving, reserve about 1/2 cup of purée now and keep it warm (or rewarm later).

Step 4: Make the breadcrumb-milk mixture (quick panade)

In a large mixing bowl, combine 1 cup breadcrumbs and 1/2 cup milk. Stir and let stand for 5 minutes. This step helps the meatloaf stay tender and moist.

Step 5: Mix the meatloaf gently and shape it

To the breadcrumb mixture, add the eggs, minced onion, minced garlic, 2 tsp kosher salt, 1/2 tsp black pepper, Worcestershire sauce, Dijon mustard, and parsley (if using). Mix until well combined.

Add the ground beef. Using clean hands, gently mix just until everything is evenly distributed. Avoid overmixing, which can make the loaf tight and tough.

Turn the mixture onto your prepared baking sheet and shape into a loaf about 9 inches long, 5 inches wide, and 2 1/2 inches tall. Smooth the surface so the topping spreads evenly.

Step 6: Bake the meatloaf (first bake)

Bake at 350°F (175°C) for 45 minutes. The loaf should look set and lightly browned, with some juices on the pan.

Step 7: Spread on the smooth tomato-onion topping and finish baking

Remove the meatloaf from the oven. Spoon the tomato-onion purée over the top and use the back of a spoon or a small spatula to spread it into an even layer, reaching close to the edges. Aim for a generous coating; this is meant to be a soft, evenly flavored topping, not a thin glaze.

Return to the oven and bake for 20 minutes more, or until the center of the meatloaf reaches 160°F (71°C) on an instant-read thermometer.

Step 8: Rest, slice, and serve

Remove from the oven and let the meatloaf rest on the pan for 10 minutes. This helps the juices redistribute so slices hold together.

Slice into 6 thick slices and serve with any reserved purée on the side.

Pro Tips

• Use 80/20 beef: The extra fat makes a noticeably more tender meatloaf. Leaner beef can turn dry unless you add extra moisture.
• Finely mince the onion in the loaf: Small pieces soften better and help the meatloaf slice cleanly without falling apart.
• Blend the topping very smooth: A fully blended purée spreads into a uniform, soft layer so every bite tastes consistent.
• Don’t overmix: Mix just until combined; overworking the meat makes the loaf springy and dense.
• Measure doneness by temperature: Pull the loaf when it hits 160°F (71°C) in the center for safe, juicy results.

Variations

• Smoky ranch-style topping: Add 1/2 tsp smoked paprika and 1/4 tsp ground cumin to the tomato-onion purée while simmering.
• Beef and pork blend: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground pork for an even more tender loaf.
• Herb-forward meatloaf: Add 1 tsp dried thyme (or 1 tbsp fresh thyme leaves) plus 1 tbsp chopped chives to the meat mixture.

Storage & Make-Ahead

Refrigerate: Cool leftovers within 2 hours, then store in an airtight container for up to 4 days. The purée topping helps keep slices moist.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 15–20 minutes, or microwave in 30-second bursts until hot.

Make-ahead: You can (1) make the tomato-onion purée up to 3 days ahead and refrigerate, or (2) mix and shape the raw meatloaf, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the initial bake if starting very cold from the fridge.

Freeze: Wrap cooked, cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate per 1/6 of recipe: 430 calories, 30 g protein, 18 g carbs, 26 g fat, 2 g fiber, 6 g sugar, 720 mg sodium.