Traditional Beef Meatloaf With Creamy Onion Sauce

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 40 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (60 g) panko breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1/2 cup (75 g) finely minced yellow onion
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tbsp ketchup
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp paprika
• Onion cream sauce: 3 tbsp unsalted butter, 2 medium yellow onions (thinly sliced), 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) beef broth, 3/4 cup (180 ml) heavy cream, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard

Do This

• 1. Heat oven to 350°F (175°C). Line a rimmed baking sheet with parchment (add a rack if you have one).
• 2. Soak breadcrumbs in milk for 5 minutes; whisk in eggs, onion, garlic, Worcestershire, Dijon, ketchup, salt, pepper, thyme, and paprika.
• 3. Gently mix in ground beef, shape into a loaf (about 9 x 5 inches), and set on the pan.
• 4. Bake 60–70 minutes until the center reaches 160°F (71°C). Rest 10 minutes before slicing.
• 5. Meanwhile, sauté sliced onions in butter with a pinch of salt until deeply soft and golden, 18–22 minutes.
• 6. Stir in flour 1 minute; whisk in broth, simmer 3–5 minutes; stir in cream, Worcestershire, and Dijon and simmer 2–4 minutes to thicken.
• 7. Blend sauce until smooth, then spoon generously over each slice of meatloaf.

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Why You’ll Love This Recipe

• Comfort-food classic: Tender, beefy meatloaf with familiar pantry seasonings.
• No sugary glaze: It bakes plain for a savory crust and clean beef flavor.
• Restaurant-style finish: A smooth onion cream sauce makes every slice feel special.
• Great leftovers: Reheats well and the sauce keeps everything moist.

Grocery List

• Produce: 2 1/2 medium yellow onions, 2 cloves garlic
• Meat: 2 lb (907 g) ground beef (80/20 preferred)
• Dairy: whole milk, heavy cream, unsalted butter, eggs
• Pantry: panko breadcrumbs, Worcestershire sauce, Dijon mustard, ketchup, all-purpose flour, beef broth, kosher salt, black pepper, dried thyme, paprika

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (60 g) panko breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1/2 cup (75 g) yellow onion, very finely minced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tbsp ketchup
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1/2 tsp paprika

Smooth Creamy Onion Sauce

• 3 tbsp (42 g) unsalted butter
• 2 medium yellow onions (about 1 lb / 450 g total), thinly sliced
• 1/2 tsp kosher salt (to start), plus more to taste
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 2 tbsp (16 g) all-purpose flour
• 1 1/2 cups (360 ml) beef broth
• 3/4 cup (180 ml) heavy cream
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard

Optional for Serving

• Chopped parsley (1–2 tbsp) for a fresh finish
• Mashed potatoes, buttered noodles, or roasted vegetables

Step-by-Step Instructions

Step 1: Prep the oven and pan

Position a rack in the center of the oven and preheat to 350°F (175°C). Line a rimmed baking sheet with parchment paper. For the best airflow and a less greasy bottom, set a wire rack on the sheet and lightly grease it (optional, but helpful).

This recipe is designed to be baked plain (no glaze). Baking it free-form on a sheet helps the outside develop a savory crust.

Step 2: Make the breadcrumb mixture (the secret to a tender loaf)

In a large bowl, combine the panko breadcrumbs and milk. Stir and let sit for 5 minutes so the crumbs fully hydrate.

Whisk in the eggs, minced onion, garlic, Worcestershire, Dijon, ketchup, kosher salt, pepper, dried thyme, and paprika until evenly combined.

Step 3: Mix, shape, and set up the meatloaf

Add the ground beef to the bowl. Using clean hands, gently mix just until everything is evenly combined. Avoid overmixing, which can make meatloaf dense.

Turn the mixture onto your prepared baking sheet (or rack) and shape into an even loaf about 9 x 5 inches and roughly 2 1/2 to 3 inches tall. Smooth the top and sides so it cooks evenly.

Step 4: Bake until perfectly done, then rest

Bake at 350°F (175°C) for 60 to 70 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Resting keeps the slices juicy and helps them hold together.

Step 5: Slowly caramelize the onions for the sauce

While the meatloaf bakes, start the sauce. In a large skillet over medium heat, melt the butter. Add the thinly sliced onions, 1/2 tsp kosher salt, and black pepper.

Cook, stirring often, for 18 to 22 minutes, lowering the heat slightly if the onions threaten to brown too fast. You want them deeply softened and golden, not burned. Stir in the dried thyme during the last 2 minutes.

Step 6: Thicken the sauce, then add cream

Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.

Slowly whisk in the beef broth until smooth. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring, until slightly thickened.

Reduce heat to low and stir in the heavy cream, Worcestershire, and Dijon. Simmer gently for 2 to 4 minutes until the sauce coats the back of a spoon. Taste and add more salt if needed.

Step 7: Blend the sauce smooth and serve over slices

For a smooth onion cream sauce, use an immersion blender directly in the skillet (or carefully transfer to a blender). Blend until silky. If you want an extra-refined texture, strain through a fine-mesh sieve (optional).

Slice the rested meatloaf into 3/4-inch slices. Plate and spoon warm onion cream sauce generously over each slice. Finish with chopped parsley if you like.

Pro Tips

• Use an instant-read thermometer: Pulling the meatloaf at 160°F (71°C) prevents dryness and guarantees it’s safely cooked.
• Don’t overmix: Mix just until combined for a tender, sliceable texture.
• Minced onion in the loaf matters: Finely mincing helps it disappear into the meat and keeps the loaf from falling apart.
• Caramelize, don’t rush: The sauce gets its deep flavor from slow-cooked onions. If the pan dries out, add 1–2 tbsp water and scrape up browned bits.
• Blend carefully: If using a countertop blender, vent the lid and blend in batches to avoid pressure buildup from hot liquid.

Variations

• Mushroom-onion cream sauce: Add 8 oz (225 g) sliced cremini mushrooms with the onions; cook until browned before adding flour.
• Meat blend: Replace 1/2 lb (227 g) of the beef with ground pork for extra richness (keep the same bake temperature and target 160°F).
• Herby meatloaf: Add 2 tbsp chopped fresh parsley to the meat mixture and swap dried thyme for 1 tbsp fresh thyme leaves.

Storage & Make-Ahead

Cool leftovers within 2 hours. Store sliced meatloaf and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat meatloaf covered in a 325°F (165°C) oven for 15–20 minutes (or microwave gently). Rewarm the sauce over low heat, stirring often; add 1–3 tbsp broth or water if it thickens too much.

Make-ahead: You can mix and shape the meatloaf up to 24 hours ahead; cover and refrigerate on the baking sheet. Let it sit at room temperature for 20 minutes before baking. The onion sauce can be made up to 3 days ahead and reheated gently.

Freezing: Wrap cooked, cooled meatloaf tightly and freeze up to 3 months. Thaw overnight in the fridge. Cream sauces can separate when frozen; for best results, freeze the meatloaf and make the sauce fresh, or re-blend the thawed sauce while reheating to restore smoothness.

Nutrition (per serving)

Approximate, per 1/6 of recipe (meatloaf + sauce): Calories: 590; Protein: 34 g; Carbohydrates: 18 g; Fat: 43 g; Saturated Fat: 18 g; Fiber: 2 g; Sugars: 6 g; Sodium: 820 mg.