Classic Beef Meatloaf with Beef Broth Panade and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) beef broth
• 2 large eggs
• 1 small yellow onion, finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 tbsp ketchup (for the loaf mixture)
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Glaze: 1/2 cup (120 ml) ketchup + 2 tbsp packed brown sugar + 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil and lightly oil it.
• 2. Stir breadcrumbs + beef broth; let stand 5 minutes to form a panade.
• 3. Sauté onion in a little oil 5 minutes; cool 5 minutes.
• 4. Gently mix beef, panade, onion, garlic, eggs, ketchup, Worcestershire, salt, pepper.
• 5. Shape into a loaf (about 9 x 5 inches) on the pan; brush on half the glaze.
• 6. Bake 45 minutes, brush on remaining glaze, bake 10–15 minutes more to 160°F (71°C).
• 7. Rest 10–15 minutes, slice thick, and serve.

---

Why You’ll Love This Recipe

• Deep, beefy flavor: Breadcrumbs soaked in beef broth (a panade) keep the meatloaf moist and extra meat-forward.
• Classic comfort, better texture: Tender slices that hold together without being dense or dry.
• Glossy ketchup glaze: Sweet-tangy finish that caramelizes just enough in the oven.
• Weeknight-friendly: Simple ingredients, straightforward method, and great leftovers.

Grocery List

• Produce: 1 small yellow onion, 2 garlic cloves
• Dairy: 2 large eggs
• Meat: 2 lb (907 g) ground beef (80/20 recommended)
• Pantry: plain breadcrumbs, beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, kosher salt, black pepper, neutral oil

Full Ingredients

Beef Broth Panade

• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) beef broth

Meatloaf

• 1 tbsp neutral oil (such as canola or avocado), for sautéing and greasing
• 1 small yellow onion, finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 lb (907 g) ground beef (80/20)
• 2 large eggs
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Ketchup Glaze

• 1/2 cup (120 ml) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Worcestershire sauce

For the Pan

• Foil (for lining a rimmed sheet pan)
• 1 tsp neutral oil (for greasing)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Arrange a rack in the middle of the oven and preheat to 350°F (177°C). Line a rimmed sheet pan with foil (this makes cleanup easy) and lightly grease the foil with about 1 tsp neutral oil.

Why a sheet pan instead of a loaf pan? Baking free-form lets excess fat drain away and gives you more browned, flavorful edges.

Step 2: Make the beef broth panade

In a medium bowl, combine 3/4 cup (60 g) breadcrumbs and 1/2 cup (120 ml) beef broth. Stir until the crumbs are evenly moistened, then let the mixture sit for 5 minutes.

This panade is the secret to a tender meatloaf. The breadcrumbs absorb broth and hold moisture inside the loaf as it bakes.

Step 3: Sauté the onion (for sweeter, softer flavor)

Heat 1 tbsp neutral oil in a small skillet over medium heat. Add the finely minced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

Add the minced garlic and cook for 30 seconds more, just until fragrant. Scrape the mixture onto a plate and let it cool for 5 minutes so it doesn’t warm the meat.

Step 4: Mix the meatloaf gently (no overworking)

In a large bowl, add the ground beef, the cooled onion-garlic mixture, the panade, 2 large eggs, 2 tbsp ketchup, 1 tbsp Worcestershire, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.

Using clean hands, mix just until everything looks evenly combined. Stop as soon as it comes together; overmixing can make the meatloaf tough and tight.

Step 5: Shape the loaf

Turn the mixture onto the prepared sheet pan and shape it into a compact loaf about 9 inches long, 5 inches wide, and roughly 2 inches tall. Smooth the top and sides so it bakes evenly.

If the mixture feels sticky, lightly wet your hands with cool water to make shaping easier.

Step 6: Glaze and bake to a safe internal temperature

In a small bowl, stir together the glaze: 1/2 cup (120 ml) ketchup, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar, and 1 tsp Worcestershire.

Brush about half the glaze over the top and sides of the loaf.

Bake at 350°F (177°C) for 45 minutes. Remove the pan from the oven, brush on the remaining glaze, and return to the oven for 10 to 15 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Step 7: Rest, slice, and serve

Let the meatloaf rest on the pan for 10 to 15 minutes. Resting helps the juices redistribute so slices stay moist (and don’t crumble).

Slice into 6 thick slices and serve warm. If you like extra glaze, warm a little ketchup with a splash of beef broth and spoon it over the top at the table.

Pro Tips

• Use 80/20 beef: The fat content keeps the loaf juicy and gives you that classic, rich meatloaf flavor.
• Don’t skip the panade rest: The full 5 minutes lets the breadcrumbs fully hydrate, which improves tenderness.
• Mix with a light touch: Combine just until uniform. Overworking ground beef makes the final texture springy instead of tender.
• Thermometer beats guesswork: Pull the meatloaf when it hits 160°F (71°C) in the center for safe, juicy slices.
• Sheet pan trick: If you want less grease around the loaf, place it on a wire rack set over the sheet pan.

Variations

• Smokier glaze: Replace half the ketchup in the glaze with 1/4 cup (60 ml) barbecue sauce for a deeper, smoky-sweet finish.
• Herby steakhouse vibe: Add 1 tsp dried thyme and 1 tsp dried parsley to the meat mixture.
• Spicy-sweet top: Add 1/2 tsp chili powder or 1/4 tsp cayenne to the glaze.

Storage & Make-Ahead

Refrigerate: Cool leftovers to room temperature within 2 hours, then store in an airtight container for up to 4 days.

Freeze: Wrap whole or sliced meatloaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Place slices in a baking dish with a splash of beef broth, cover with foil, and warm at 325°F (163°C) for 15–20 minutes (or until hot). For a quick option, microwave slices in 30-second bursts with a damp paper towel over the top.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Brush with glaze and bake as directed, adding 5–10 minutes if it’s going into the oven cold.

Nutrition (per serving)

Approximate, per 1 of 6 servings: Calories: 430; Protein: 33 g; Carbohydrates: 18 g; Fat: 25 g; Saturated Fat: 10 g; Fiber: 1 g; Sugars: 10 g; Sodium: 780 mg.