Classic Beef Meatloaf with Cream of Mushroom and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 2 thick slices each)
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1/2 cup (120 g) condensed cream of mushroom soup (not diluted)
• 1/2 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1/2 cup (75 g) finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (optional)
• Glaze: 1/2 cup (120 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; set a wire rack on top (or use a loaf pan).
• 2. Mix soup, eggs, Worcestershire, onion, garlic, salt, pepper, and thyme in a bowl.
• 3. Add beef and breadcrumbs; gently mix just until combined.
• 4. Shape into a 9 x 5-inch loaf on the rack (or press into loaf pan).
• 5. Bake 40 minutes.
• 6. Stir glaze, spread over loaf, and bake 15–25 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

• The condensed cream of mushroom soup adds moisture and mild savory depth without tasting “soupy.”
• A classic ketchup glaze bakes into a glossy, sweet-tangy top that everyone recognizes and loves.
• Bakes up tender and sliceable (no crumbling) thanks to the balanced binder.
• Excellent leftovers: slices reheat well for sandwiches, plates, or meal prep.

Grocery List

• Produce: 1 yellow onion, 1 head garlic
• Dairy: 2 large eggs
• Meat: 2 lb (907 g) ground beef (80/20 recommended)
• Pantry: condensed cream of mushroom soup, plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, dried thyme (optional)

Full Ingredients

Meatloaf

• Ground beef: 2 lb (907 g) 80/20
• Condensed cream of mushroom soup (not diluted): 1/2 cup (120 g)
• Plain breadcrumbs: 1/2 cup (60 g)
• Eggs: 2 large
• Yellow onion: 1/2 cup (75 g) finely diced
• Garlic: 2 cloves, minced
• Worcestershire sauce: 1 tbsp (15 ml)
• Kosher salt: 1 1/4 tsp
• Black pepper: 1/2 tsp
• Dried thyme (optional): 1 tsp

Ketchup Glaze

• Ketchup: 1/2 cup (120 g)
• Light brown sugar (packed): 2 tbsp (25 g)
• Apple cider vinegar: 1 tbsp (15 ml)
• Dijon mustard: 1 tsp

Optional for Serving

• Mashed potatoes, buttered green beans, or roasted carrots
• Extra ketchup on the side

Step-by-Step Instructions

Step 1: Preheat and set up your pan

Position a rack in the center of the oven and preheat to 350°F (177°C).

For the best texture and a nicely caramelized exterior, line a rimmed baking sheet with foil and place a wire rack on top. This lets hot air circulate and allows excess fat to drip away. If you prefer a more traditional shape, you can use a standard 9 x 5-inch loaf pan instead (note that it will sit in more juices).

Step 2: Mix the binder and seasonings first

In a large mixing bowl, combine the condensed cream of mushroom soup, eggs, Worcestershire sauce, diced onion, minced garlic, kosher salt, black pepper, and dried thyme (if using).

Stir until the mixture looks smooth and well blended. Mixing the wet ingredients first helps the seasonings distribute evenly without overworking the meat later.

Step 3: Add beef and breadcrumbs, then mix gently

Add the ground beef and breadcrumbs to the bowl. Using clean hands (or a fork), gently fold and squeeze the mixture just until everything is evenly combined and no dry breadcrumb pockets remain.

Stop as soon as it comes together. Overmixing compacts the proteins and can make meatloaf dense.

Step 4: Shape the loaf for even cooking

Turn the mixture onto the prepared rack and shape it into a loaf about 9 inches long x 5 inches wide and roughly 2 1/2 inches tall. Smoothing the surface helps the glaze coat evenly.

If using a loaf pan, lightly press the mixture into the pan, keeping it even from end to end (avoid packing it down hard).

Step 5: Bake the meatloaf (first phase)

Bake at 350°F (177°C) for 40 minutes. This gives the loaf time to set and cook through before glazing, so the glaze stays shiny and thick instead of melting away.

Step 6: Make the ketchup glaze

While the meatloaf bakes, stir together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until smooth.

This glaze is balanced: sweet, tangy, and savory, and it bakes into a glossy top layer.

Step 7: Glaze and finish baking to temperature

After the first 40 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top (and slightly down the sides if you like).

Return to the oven and bake for 15 to 25 minutes, or until an instant-read thermometer inserted into the thickest center reads 160°F (71°C).

If you want a slightly more caramelized top, you can bake the final few minutes a little longer, but keep an eye on it so the glaze doesn’t scorch.

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute, which makes cleaner slices and a more tender bite.

Slice into 8 thick slices and serve warm with your favorite sides.

Pro Tips

• Use a thermometer: Meatloaf is best when cooked to 160°F (71°C) in the center. It removes guesswork and prevents overbaking.
• Don’t dilute the soup: Use the condensed soup straight from the can. Diluting adds too much liquid and can make the loaf soft and less sliceable.
• Mix wet first, then meat: This spreads seasoning evenly and reduces the need to mix aggressively once the beef is added.
• Shape on a rack for better glaze and texture: Airflow encourages browning and keeps the loaf from sitting in grease.
• Finely dice the onion: Small pieces soften quickly and blend in, improving texture and sliceability.

Variations

• Beef and pork blend: Replace 1/2 lb (227 g) of the beef with 1/2 lb (227 g) ground pork for extra tenderness and rich flavor.
• Spicy-sweet glaze: Add 1/2 tsp hot sauce or 1/4 tsp cayenne to the glaze.
• Extra mushroom boost: Finely chop and sauté 4 oz (113 g) mushrooms until browned and dry; cool, then mix into the meatloaf for deeper mushroom flavor (keep the soup amount the same).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices covered in the microwave in 30–60 second bursts, or warm in a 325°F (163°C) oven for about 10–15 minutes.

Freeze: Wrap individual slices (or the whole cooled loaf) tightly in foil, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make ahead: Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Bake as directed, adding 5 minutes to the first baking phase if it’s going into the oven very cold.

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 390; Protein: 27 g; Carbohydrates: 14 g; Fat: 24 g; Saturated Fat: 9 g; Fiber: 1 g; Sugars: 7 g; Sodium: 720 mg.