Traditional Beef Meatloaf With Milk-Butter Panade and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (180 ml) whole milk, warmed
• 4 tbsp (57 g) unsalted butter, melted
• 1 cup (100 g) plain breadcrumbs
• 1 medium yellow onion, finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tbsp finely chopped fresh parsley (optional)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup (240 g) ketchup, divided
• 2 tbsp packed light brown sugar
• 1 tsp apple cider vinegar

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed baking sheet with parchment or foil.
• 2) Make panade: mix warm milk + melted butter, stir in breadcrumbs, rest 5 minutes.
• 3) Mix beef with onion, garlic, eggs, Worcestershire, parsley, salt, pepper, and the panade (mix gently).
• 4) Shape into a loaf (about 9 x 5 inches) on the baking sheet.
• 5) Bake 45 minutes.
• 6) Stir glaze: 1/2 cup ketchup + brown sugar + vinegar. Spread on top; bake 20 minutes more to 160°F (71°C) internal.
• 7) Rest 10 minutes, slice thick, and serve with extra ketchup if you like.

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Why You’ll Love This Recipe

• The milk-butter panade keeps the meatloaf tender, moist, and rich without turning it dense.
• A simple ketchup finish gives you that classic tangy-sweet top everyone recognizes.
• Free-form baking means better browning around the edges (no soggy sides from a loaf pan).
• Great leftovers: slices reheat beautifully for sandwiches, rice bowls, or quick dinners.

Grocery List

• Produce: 1 medium yellow onion, 2 cloves garlic, fresh parsley (optional)
• Dairy: whole milk, unsalted butter, 2 large eggs
• Meat: 2 lb ground beef (80/20 recommended)
• Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, light brown sugar, apple cider vinegar, kosher salt, black pepper

Full Ingredients

Milk-Butter Panade (the secret to a soft, rich meatloaf)

• 3/4 cup (180 ml) whole milk, warmed to about 110–120°F (43–49°C) (warm, not hot)
• 4 tbsp (57 g) unsalted butter, melted and slightly cooled
• 1 cup (100 g) plain breadcrumbs

Meatloaf

• 2 lb (907 g) ground beef (80/20 preferred for classic flavor and moisture)
• 1 medium yellow onion, very finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tbsp fresh parsley, finely chopped (optional)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Simple Ketchup Finish (glaze)

• 1/2 cup (120 g) ketchup (for glazing)
• 2 tbsp (25 g) packed light brown sugar
• 1 tsp (5 ml) apple cider vinegar

For Serving (optional)

• 1/2 cup (120 g) ketchup (for the table, optional)

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat your oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or foil (for easy cleanup). If you have a wire rack that fits your sheet pan, you can place it on top to let fat drip away, but it’s not required.

Free-form meatloaf on a sheet pan gives you better browning than a loaf pan and helps keep the edges from steaming.

Step 2: Make the warm milk-and-butter panade

In a medium bowl, whisk together the warmed milk and melted butter. Add the breadcrumbs and stir until evenly moistened. Let the mixture sit for 5 minutes.

This panade hydrates the crumbs so they blend into the meat, holding moisture in the loaf and keeping the texture soft and rich.

Step 3: Combine the meatloaf mixture (gently)

In a large bowl, add the ground beef, minced onion, garlic, eggs, Worcestershire sauce, parsley (if using), kosher salt, and black pepper. Add the rested panade.

Using clean hands or a fork, mix until everything is evenly combined, but stop as soon as it comes together. Overmixing makes meatloaf tough.

Step 4: Shape the loaf

Turn the mixture onto your prepared baking sheet and shape it into a loaf about 9 x 5 inches and about 2 1/2 to 3 inches tall. Smooth the top and sides so it cooks evenly.

If the mixture feels sticky, lightly dampen your hands with water while shaping.

Step 5: Bake the meatloaf (first stage)

Bake at 350°F (177°C) for 45 minutes. This gives the loaf time to set and cook through most of the way before you add the ketchup glaze.

Step 6: Mix and apply the simple ketchup finish

While the meatloaf bakes, stir together 1/2 cup (120 g) ketchup, 2 tbsp (25 g) brown sugar, and 1 tsp (5 ml) apple cider vinegar in a small bowl.

After 45 minutes of baking, pull the meatloaf out and spread the glaze evenly over the top (and slightly down the sides if you’d like more coverage). Return it to the oven.

Step 7: Finish baking to temperature

Bake for 20 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

If you want a slightly stickier top, you can bake an extra 5 minutes, but keep an eye on the glaze so the sugars don’t darken too much.

Step 8: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes. This helps the juices redistribute so the slices stay moist.

Slice into 8 thick slices and serve warm. Offer extra ketchup at the table if that’s your household tradition.

Pro Tips

• Minced onion matters: Chop it very fine so it softens fully and blends into the loaf (big pieces can make slices fall apart).
• Use a thermometer: Meatloaf is best when cooked to 160°F (71°C) in the center—perfectly safe and still juicy.
• Don’t pack it tight: Shape the loaf firmly enough to hold together, but don’t compress it like a brick.
• Rest before slicing: That 10-minute rest is the difference between juicy slices and a puddle on the cutting board.
• Free-form for better crust: A sheet-pan loaf browns all around; loaf pans tend to “steam” the sides.

Variations

• Classic meatloaf mix: Replace 1/2 lb of the beef with 1/2 lb ground pork for extra tenderness and flavor.
• Spicy ketchup glaze: Add 1–2 tsp hot sauce or 1/2 tsp cayenne to the glaze for gentle heat.
• Herby version: Add 1 tsp dried thyme or 1 tsp Italian seasoning to the meat mixture.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat slices covered in a 350°F (177°C) oven for 10–15 minutes, or microwave gently until hot.

Freeze: Wrap cooled whole meatloaf or individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: You can mix and shape the loaf up to 24 hours in advance. Cover tightly and refrigerate. Bake as directed, adding 5 minutes if it goes into the oven very cold.

Nutrition (per serving)

Approximate (1 of 8 servings): 390 calories, 25 g protein, 26 g fat, 14 g carbohydrates, 3 g sugar, 650 mg sodium. Values vary by brand of beef, breadcrumbs, and ketchup.