Classic Beef Meatloaf with Tomato-Celery Purée Topping

Quick Recipe Version (TL;DR)

• Yield: 6 to 8 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 3/4 cup (45 g) panko breadcrumbs
• 1/3 cup (80 ml) whole milk
• 1 large egg
• 1/2 cup (80 g) finely diced yellow onion
• 2 garlic cloves, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 (14.5 oz / 411 g) can diced tomatoes, with juices
• 1 cup (100 g) diced celery
• 1/2 cup (80 g) diced yellow onion
• 1 tbsp tomato paste
• 1 tbsp packed light brown sugar
• 1 tsp apple cider vinegar
• 1 tbsp olive oil

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil and parchment.
• 2. Sauté onion and celery in olive oil, add tomatoes + tomato paste + brown sugar, simmer until thick, blend smooth, season.
• 3. Soak panko in milk 5 minutes; whisk in egg, Worcestershire, Dijon.
• 4. Gently mix beef + onion + garlic + parsley + salt + pepper with the panade.
• 5. Shape into a 9 x 5-inch loaf on the pan. Spread 3/4 cup purée on top.
• 6. Bake 55–65 minutes to 160°F (71°C) internal; brush with remaining purée and bake 5 minutes more.
• 7. Rest 10–15 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Even flavor in every bite: The smooth tomato-celery purée bakes into a classic, savory topping instead of a sticky-sweet glaze.
• Moist, tender texture: A simple milk-and-breadcrumb panade keeps the beef juicy without being heavy.
• Old-school comfort, upgraded: Same cozy meatloaf vibe, with a sauce that tastes like it simmered all day.
• Great leftovers: Slices reheat beautifully for sandwiches, hash, or weeknight dinners.

Grocery List

• Produce: yellow onions (2), celery (2 to 3 ribs), garlic, fresh parsley
• Dairy: whole milk, 1 large egg
• Meat: ground beef (2 lb / 907 g)
• Pantry: panko breadcrumbs, canned diced tomatoes (14.5 oz), tomato paste, Worcestershire sauce, Dijon mustard, light brown sugar, apple cider vinegar, olive oil, kosher salt, black pepper

Full Ingredients

Tomato-Celery Purée Topping (smooth, evenly spread finish)

• 1 tbsp olive oil
• 1/2 cup (80 g) diced yellow onion
• 1 cup (100 g) diced celery
• 1 garlic clove, minced
• 1 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes, with juices
• 1 tbsp packed light brown sugar
• 1 tsp apple cider vinegar
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp water, only if needed to help blending

Classic Beef Meatloaf

• 3/4 cup (45 g) panko breadcrumbs
• 1/3 cup (80 ml) whole milk
• 1 large egg
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 lb (907 g) ground beef (80/20 preferred)
• 1/2 cup (80 g) finely diced yellow onion
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper

Optional for Serving

• Mashed potatoes or buttered egg noodles
• Green beans or roasted carrots
• Extra purée warmed as a sauce

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 sheet pan with foil (for easy cleanup), then place parchment on top (so the meatloaf lifts cleanly). You can also use a broiler pan insert set over a tray if you want more drainage, but a sheet pan works great for a classic, juicy loaf.

Step 2: Cook the tomato-celery mixture until it tastes “meatloaf-ready”

In a medium saucepan over medium heat, warm 1 tbsp olive oil. Add the 1/2 cup diced onion and 1 cup diced celery. Cook, stirring occasionally, until softened, 6 to 8 minutes.

Add the minced garlic and cook 30 seconds more. Stir in 1 tbsp tomato paste and cook, stirring, 1 minute to deepen the flavor.

Add the diced tomatoes (with juices), 1 tbsp brown sugar, 1 tsp apple cider vinegar, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and the celery is very tender, 12 to 15 minutes.

Step 3: Blend the topping completely smooth (and keep it thick enough to spread)

Take the saucepan off the heat and let the mixture cool for 5 minutes.

Blend until very smooth using an immersion blender right in the pot, or carefully transfer to an upright blender and blend until silky. If it’s too thick to blend smoothly, add up to 2 tbsp water, but try to keep the purée spreadable (not watery).

Taste and season with additional salt if needed. You should have about 1 1/4 to 1 1/2 cups purée total. Set aside.

Step 4: Make a quick panade for a tender meatloaf

In a large bowl, combine 3/4 cup panko and 1/3 cup milk. Stir and let stand for 5 minutes so the crumbs hydrate.

Whisk in the egg, 2 tbsp Worcestershire, and 1 tbsp Dijon until evenly combined.

Step 5: Mix and shape the loaf (gently)

Add the ground beef, 1/2 cup finely diced onion, 2 minced garlic cloves, parsley, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper to the bowl with the panade.

Using clean hands, mix just until everything looks evenly distributed. Avoid overmixing; stopping early keeps the meatloaf tender instead of tight and springy.

Place the meat mixture on the prepared pan and shape into a compact loaf about 9 inches long and 5 inches wide, with a gently domed top.

Step 6: Spread on the purée topping and bake

Spoon about 3/4 cup of the tomato-celery purée over the top and sides of the loaf, then use the back of a spoon to spread it into an even layer. This is the key to that old-school “sauce on top” finish, but with a smoother, more savory flavor than straight ketchup.

Bake at 350°F (177°C) until the center reaches 160°F (71°C) on an instant-read thermometer, 55 to 65 minutes.

Remove the pan from the oven and brush/spoon on an additional 1/4 to 1/3 cup purée for a fresh, glossy top. Return to the oven and bake 5 minutes more to set it.

Step 7: Rest, slice thick, and serve

Let the meatloaf rest on the pan for 10 to 15 minutes. Resting keeps the juices in the loaf so your slices stay moist and hold together.

Slice into 3/4-inch slices. Warm any remaining purée and spoon it over slices like a simple sauce.

Pro Tips

• Use a thermometer: Pull the meatloaf when it hits 160°F (71°C) in the center for safe, juicy slices.
• Don’t overmix: Mix just until combined. Overworking ground beef makes a dense, rubbery loaf.
• Keep the purée thick: Simmer long enough that it’s spreadable like ketchup, not thin like soup, so it stays on top while baking.
• Finely dice the onion: Small pieces cook through quickly and keep the slices neat. If you want it extra uniform, grate the onion on a box grater.
• Rest before slicing: A full 10–15 minutes makes a big difference in clean slices.

Variations

• More “diner-style” sweet tang: Increase brown sugar to 2 tbsp and add 1 tsp yellow mustard to the purée.
• Beef and pork blend: Use 1 lb (454 g) ground beef plus 1 lb (454 g) ground pork for a richer, softer texture.
• Mini meatloaves: Shape into 4 mini loaves and bake 25 to 35 minutes (still to 160°F / 71°C), topping each with purée.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store covered in the refrigerator for up to 4 days.

Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Place slices in a baking dish, spoon a little extra purée (or a splash of water) over the top, cover with foil, and warm at 325°F (163°C) for 15 to 20 minutes, or until hot throughout. You can also microwave slices in short intervals, covered.

Make-ahead: The tomato-celery purée can be made up to 3 days ahead and refrigerated. You can also mix and shape the meatloaf up to 24 hours ahead; keep it covered in the fridge, then top and bake when ready.

Nutrition (per serving)

Approximate, based on 8 servings: 430 calories, 31 g protein, 26 g fat, 18 g carbohydrates, 2 g fiber, 6 g sugar, 780 mg sodium.