Traditional Homestyle Beef Meatloaf With Caramelized Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings (one 9×5-inch loaf)
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 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) milk
• 2 large eggs
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp sweet paprika
• 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 375°F (190°C). Line a sheet pan with foil; set a rack on top (or prep a 9×5-inch loaf pan).
• 2. Stir breadcrumbs + milk; rest 5 minutes to hydrate.
• 3. Add eggs, onion, salt, pepper, garlic powder, thyme, paprika; mix in beef just until combined.
• 4. Shape into a loaf on the rack (or press into pan). Bake 40 minutes.
• 5. Mix glaze; spread over loaf. Bake 15 minutes more (to 160°F/71°C internal).
• 6. Rest 10 minutes, slice thick, and serve with extra glaze from the pan if you like.

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Why You’ll Love This Recipe

• Classic, dependable flavor with simple pantry seasonings and a sweet-savory ketchup glaze.
• Moist, tender slices thanks to the breadcrumb-and-milk mixture (no dry meatloaf).
• Easy prep and forgiving bake time—perfect for weeknights or Sunday supper.
• The glaze caramelizes into a glossy, slightly sticky top that everyone recognizes and loves.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, kosher salt, black pepper, garlic powder, dried thyme, sweet paprika

Full Ingredients

Meatloaf

• Ground beef: 2 lb (907 g) 80/20 (recommended for best flavor and tenderness)
• Plain breadcrumbs: 1 cup (60 g)
• Milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Yellow onion: 1 medium, finely chopped (about 1 cup / 150 g)
• Kosher salt: 1 1/2 tsp
• Black pepper: 1 tsp
• Garlic powder: 1 tsp
• Dried thyme: 1/2 tsp
• Sweet paprika: 1/2 tsp

Ketchup Glaze

• Ketchup: 1/2 cup (120 g)
• Packed brown sugar: 2 tbsp (25 g)
• Apple cider vinegar: 1 tbsp (15 ml)
• Black pepper: 1/8 tsp (optional, for a little bite)

Optional for Serving (Not Required)

• Mashed potatoes, buttered green beans, or a simple side salad
• Extra ketchup at the table

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 375°F (190°C).

For the best glaze and clean slicing, set a wire rack on a foil-lined sheet pan. This lets fat drip away and helps the sides brown. If you prefer, you can bake in a 9×5-inch loaf pan; the meatloaf will be a little more “steamed” on the sides but still delicious.

Step 2: Make the breadcrumb-and-milk mixture (your moisture insurance)

In a large bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes so the breadcrumbs fully hydrate. This quick step helps the meatloaf stay tender and sliceable instead of dense.

Step 3: Add seasonings, eggs, and onion

To the breadcrumb mixture, add the eggs, finely chopped onion, kosher salt, black pepper, garlic powder, dried thyme, and paprika.

Mix until evenly combined. You want the onion and seasonings well distributed before the beef goes in, so you don’t have to overwork the meat later.

Step 4: Mix in the beef gently and shape the loaf

Add the ground beef to the bowl. Using clean hands or a fork, mix just until everything is combined and no dry breadcrumb patches remain. Avoid overmixing, which can make the texture tight.

Shape the mixture into a loaf about 9 inches long and 4 to 5 inches wide on the prepared rack. If using a loaf pan, press the mixture in evenly without packing it too firmly.

Step 5: Bake the meatloaf (first stage)

Bake at 375°F (190°C) for 40 minutes.

This first bake cooks the loaf through most of the way and gives it time to set up so the glaze sits nicely on top instead of sliding off.

Step 6: Mix and apply the ketchup glaze

While the meatloaf bakes, stir together the glaze: ketchup, brown sugar, apple cider vinegar, and (if using) a pinch of black pepper.

After 40 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top and slightly down the sides. Return to the oven.

Step 7: Finish baking until caramelized and safe to eat

Bake for 15 minutes more, until the glaze looks glossy and lightly caramelized.

Check doneness with an instant-read thermometer inserted into the center. The meatloaf is done at 160°F (71°C).

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute, so your slices stay moist instead of running out onto the cutting board.

Slice into 6 thick slices and serve warm. If you baked on a rack, spoon any flavorful drippings from the foil over potatoes or veggies (optional).

Pro Tips

• Don’t overmix: Mix only until combined. Overworking ground beef makes meatloaf dense and springy.
• Finely chop the onion: Small pieces soften fully during baking and blend into the loaf for a classic homestyle texture.
• Use a thermometer: Pull at 160°F (71°C). Guessing often leads to dry meatloaf.
• Rack vs. loaf pan: A rack gives better browning and a more caramelized outside. A loaf pan keeps it very moist and compact.
• For extra glaze lovers: Double the glaze and warm half on the stove for spooning over slices (keep the baking glaze amount the same so it doesn’t burn).

Variations

• Classic blend: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground pork for an extra juicy, old-school diner feel (same bake temp and target internal temp).
• Onion-forward comfort: Sauté the chopped onion in a small skillet over medium heat with a tablespoon of oil for 6–8 minutes until soft, cool slightly, then mix in (mellower onion flavor).
• Tangier glaze: Increase vinegar to 1 1/2 tbsp (22 ml) for a sharper sweet-and-sour top.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices covered in a 325°F (163°C) oven for about 10–15 minutes, or microwave gently in short bursts to avoid drying out.

Freeze: Wrap individual slices tightly and freeze up to 3 months. Thaw overnight in the fridge, then reheat.

Make-ahead: Mix and shape the loaf up to 24 hours ahead; cover and refrigerate. Bring it closer to room temperature for 20–30 minutes before baking. Mix the glaze and refrigerate separately; apply after the first bake as written.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 30 g protein, 26 g fat, 18 g carbohydrates, 1 g fiber, 8 g sugar, 780 mg sodium.