Homestyle Onion Soup Meatloaf with Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 8 thick slices)
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 15 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (100 g) plain breadcrumbs
• 2 large eggs
• 1 cup (150 g) finely diced yellow onion
• 1/3 cup (80 ml) onion soup broth (see notes below)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp Worcestershire sauce
• Glaze: 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 (177°C). Line a rimmed baking sheet with foil (or use a loaf pan).
• 2. Make onion soup broth: dissolve 1 tbsp dry onion soup mix in 1/3 cup (80 ml) hot water; cool 2 minutes.
• 3. Mix beef, breadcrumbs, eggs, onion, broth, salt, pepper, garlic powder, and Worcestershire just until combined.
• 4. Shape into a loaf (about 9 x 5 inches) on the sheet (or pack gently into a 9 x 5-inch loaf pan).
• 5. Stir glaze ingredients; spread half over the top. Bake 40 minutes.
• 6. Spread remaining glaze on top; bake 15–25 minutes more, to 160°F (71°C) internal temp.
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• The onion soup broth adds deep, savory flavor without needing lots of extra ingredients.
• Classic ketchup glaze bakes into a tangy-sweet, shiny topping that feels truly homestyle.
• Moist, sliceable texture: breadcrumbs, eggs, and broth help the loaf hold together without drying out.
• Easy weeknight method with weekend-worthy results (and great leftovers).

Grocery List

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

Full Ingredients

Onion Soup Broth (for the meatloaf)

• 1 tbsp dry onion soup mix (from a standard 1 oz / 28 g packet)
• 1/3 cup (80 ml) hot water

Meatloaf

• 2 lb (907 g) ground beef (80/20 for best moisture)
• 1 cup (100 g) plain breadcrumbs
• 2 large eggs
• 1 cup (150 g) yellow onion, finely diced (about 1 medium onion)
• 1/3 cup (80 ml) onion soup broth (from above)
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder

Classic Ketchup Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed brown sugar
• 1 tbsp (15 ml) apple cider vinegar

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat your oven to 350°F (177°C).

For the easiest cleanup and a nicely browned exterior, line a rimmed baking sheet with foil (and lightly oil it, if you like). You can also use a 9 x 5-inch loaf pan, but the sides will steam a bit more and brown less.

Step 2: Make the onion soup broth

In a small bowl or measuring cup, stir together 1 tbsp dry onion soup mix and 1/3 cup (80 ml) hot water until dissolved. Let it stand for about 2 minutes so it cools slightly (you don’t want to scramble the eggs when mixing).

Step 3: Mix the meatloaf gently

In a large bowl, add the ground beef, breadcrumbs, eggs, diced onion, onion soup broth, Worcestershire sauce, salt, pepper, and garlic powder.

Using clean hands (or a fork), mix just until everything is evenly combined. Stop as soon as you don’t see dry breadcrumbs or streaks of egg. Overmixing can make meatloaf dense.

Step 4: Shape the loaf

Turn the mixture onto your prepared baking sheet and shape it into a loaf about 9 x 5 inches, smoothing the top and sides. Keep it a little taller in the center rather than wide and flat.

If using a loaf pan, gently pack the mixture into a 9 x 5-inch pan without pressing hard, then smooth the top.

Step 5: Mix the glaze and apply the first coat

In a small bowl, stir together ketchup, brown sugar, and apple cider vinegar until smooth.

Spread about half of the glaze evenly over the top of the meatloaf (save the rest for later). This first layer bakes into the loaf and builds flavor.

Step 6: Bake, glaze again, and finish to temperature

Bake at 350°F (177°C) for 40 minutes.

Carefully remove the meatloaf from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15–25 minutes, or until the center reaches 160°F (71°C) on an instant-read thermometer.

If your loaf releases a lot of fat on a sheet pan, you can carefully spoon off excess before adding the final glaze layer (optional, but it helps the glaze stay shiny and thick).

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This keeps the juices in the meat and helps the slices hold together.

Slice thickly and serve warm. Great sides include mashed potatoes, roasted green beans, buttered peas, or a simple salad.

Pro Tips

• Don’t overmix: Mix only until combined to keep the texture tender.
• Cut the onion small: Finely diced onion blends in better and cooks through completely.
• Use a thermometer: Pull the meatloaf when the center hits 160°F (71°C) for safe, juicy slices.
• Free-form loaf browns best: Baking on a sheet pan gives you more caramelized edges than a loaf pan.
• Rest is not optional: Give it 10 minutes so it slices cleanly instead of crumbling.

Variations

• More savory glaze: Add 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce to the glaze for extra tang.
• Cheesy center: Lay a line of 3/4 cup (85 g) shredded cheddar down the middle, fold the meat around it, and bake as directed.
• Mini meatloaves: Shape into 6 individual loaves and bake at 350°F (177°C) for 25–35 minutes total, glazing halfway through and again near the end, to 160°F (71°C).

Storage & Make-Ahead

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

Freeze: Wrap slices (or the whole cooked loaf) tightly and freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered dish at 325°F (163°C) for 15–20 minutes, or microwave in short bursts with a spoonful of water or extra ketchup to keep it moist.

Make-ahead: Mix and shape the loaf up to 24 hours in advance. Cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the total baking time, and still cook to 160°F (71°C).

Nutrition (per serving)

Approximate (1/6 of recipe): 420 calories, 28 g protein, 24 g fat, 22 g carbohydrates, 2 g fiber, 11 g sugar, 780 mg sodium. Values vary by brand of ketchup, onion soup mix, and beef fat percentage.