Homestyle Beef Meatloaf with Fresh Thyme and Tomato Topping

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 cup (50 g) plain breadcrumbs or panko
• 1/2 cup (120 ml) whole milk
• 1 tbsp unsalted butter
• 1 cup (150 g) finely diced yellow onion
• 2 tsp minced garlic
• 2 large eggs
• 2 lb (907 g) ground beef (80/20 preferred)
• 1 tbsp chopped fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1/2 cup (120 g) ketchup (divided)
• 2 tbsp tomato paste
• 1 tbsp packed light brown sugar
• 2 tsp apple cider vinegar
• 2 tbsp water

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil (or use a loaf pan).
• 2. Make panade: soak breadcrumbs in milk for 5 minutes.
• 3. Sauté onion in butter 5–7 minutes; add garlic 30 seconds. Cool 5 minutes.
• 4. Mix: panade + eggs + onion/garlic + thyme + seasonings, then gently mix in beef.
• 5. Shape into a loaf (about 9 x 5 inches) on the sheet; bake 50 minutes.
• 6. Stir topping (ketchup, tomato paste, sugar, vinegar, water). Spread on loaf; bake 15–20 minutes to 160°F internal.
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Extra tender: A milk-soaked breadcrumb panade keeps the meatloaf moist and sliceable (not dense or dry).
• Classic comfort flavor: Fresh thyme and sautéed onion make it taste like a true homestyle dinner.
• Mild, glossy topping: A gently sweet tomato glaze that bakes into a shiny, savory finish.
• Weeknight-friendly: Simple ingredients, straightforward method, and great leftovers.

Grocery List

• Produce: yellow onion, garlic, fresh thyme
• Dairy: whole milk, unsalted butter, eggs
• Pantry: plain breadcrumbs or panko, ketchup, tomato paste, light brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper
• Meat: ground beef (80/20 preferred)

Full Ingredients

For the Fresh Thyme Panade

• 1 cup (50 g) plain breadcrumbs or panko
• 1/2 cup (120 ml) whole milk
• 1 tbsp fresh thyme leaves, chopped

For the Meatloaf

• 1 tbsp unsalted butter
• 1 cup (150 g) yellow onion, finely diced
• 2 tsp garlic, minced (about 2 cloves)
• 2 large eggs
• 2 lb (907 g) ground beef (80/20 preferred for best moisture)
• 1 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

For the Mild Tomato Topping

• 1/2 cup (120 g) ketchup
• 2 tbsp tomato paste
• 1 tbsp packed light brown sugar
• 2 tsp apple cider vinegar
• 2 tbsp water

Optional for Serving

• Chopped fresh thyme for sprinkling
• Mashed potatoes, buttered green beans, or a simple side salad

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C). Line a rimmed baking sheet with foil for easy cleanup (recommended for better browning), or lightly grease a 9 x 5-inch loaf pan.

If using a loaf pan and you prefer easy removal, you can line it with a strip of foil or parchment as a “sling,” leaving overhang on the long sides.

Step 2: Make the milk-soaked breadcrumb panade

In a medium bowl, combine 1 cup (50 g) breadcrumbs and 1/2 cup (120 ml) milk. Stir until evenly moistened, then let it sit for 5 minutes. The mixture should look like a thick paste, not soupy.

Stir in the 1 tbsp chopped fresh thyme so its flavor perfumes the whole loaf.

Step 3: Soften the onion and garlic

In a small skillet over medium heat, melt 1 tbsp butter. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.

Add the minced garlic and cook until fragrant, 30 seconds. Scrape the mixture onto a plate and let it cool for about 5 minutes. (This keeps the eggs from starting to cook when mixed.)

Step 4: Mix the binder, then gently add the beef

To the bowl with the panade, add the cooled onion-garlic mixture, 2 eggs, 1 tbsp Worcestershire sauce, 2 tsp kosher salt, and 1 tsp black pepper. Mix until well combined.

Add the ground beef. Using clean hands or a fork, mix gently just until everything is evenly distributed and the mixture looks uniform. Avoid overmixing, which can make meatloaf tight and tough.

Step 5: Shape and bake the meatloaf (first bake)

Turn the mixture onto the prepared baking sheet and shape it into a loaf about 9 x 5 inches and roughly 2 1/2 to 3 inches tall. Smoothing the surface helps the topping glaze evenly.

Bake at 350°F (177°C) for 50 minutes.

If using a loaf pan: press the mixture into the pan gently (don’t pack it hard), and bake for the same amount of time. Note that loaf-pan meatloaf is typically a bit softer on the sides due to less airflow.

Step 6: Add the mild tomato topping and finish baking

While the meatloaf bakes, stir together the topping in a small bowl: 1/2 cup ketchup, 2 tbsp tomato paste, 1 tbsp brown sugar, 2 tsp apple cider vinegar, and 2 tbsp water. The water keeps the topping spreadable and helps it bake into a smooth glaze rather than a thick paste.

After the first 50 minutes of baking, carefully remove the meatloaf from the oven and spread the topping evenly over the top.

Return to the oven and bake for 15 to 20 minutes, until the center registers 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

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

Slice into 8 even portions and serve warm. If you like, finish with a small sprinkle of chopped fresh thyme right before serving for a fresh, herby lift.

Pro Tips

• Use an instant-read thermometer: Pull the meatloaf at 160°F (71°C) in the center for safe, juicy slices.
• Don’t overmix: Mix just until combined. Overworking ground beef can make the texture rubbery.
• Cool the onion mixture slightly: Hot onions can partially cook the eggs before baking, which affects texture.
• Shape matters: A flatter, evenly shaped loaf cooks more predictably than a tall, narrow one.
• Want cleaner slices? After resting 10 minutes, slice with a long serrated knife or a very sharp chef’s knife, wiping between cuts.

Variations

• Half beef, half pork: Replace 1 lb (454 g) of the beef with 1 lb (454 g) ground pork for extra tenderness and a richer flavor.
• Herb swap: Use 1 tbsp chopped fresh parsley plus 1 tsp fresh rosemary (very finely chopped) instead of thyme.
• Gentle heat option: Add 1/2 tsp smoked paprika to the meat mixture, or 1 tsp Dijon mustard to the topping for a slightly tangier glaze (still mild).

Storage & Make-Ahead

Refrigerate: Store cooled meatloaf in an airtight container for up to 4 days. Slice before storing for easier reheating.

Freeze: Wrap tightly in foil, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 15 to 20 minutes, or microwave gently in 30-second bursts until hot.

Make-ahead: Mix and shape the loaf up to 24 hours in advance. Cover and refrigerate. Let it sit at room temperature for 20 minutes before baking. Mix the topping up to 3 days ahead and refrigerate.

Nutrition (per serving)

Approximate, per 1/8 of the recipe: 340 calories, 24 g protein, 12 g carbohydrates, 20 g fat, 7 g saturated fat, 620 mg sodium, 1 g fiber, 6 g sugar.