Classic Beef Meatloaf With Ketchup Mixed In and Glazed

Quick Recipe Version (TL;DR)

• Yield: 8 servings (1 loaf)
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes (includes 10-minute rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (110 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 3/4 cup (180 g) tomato ketchup (mixed into the meat)
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup (120 g) tomato ketchup (brushed on top)

Do This

• 1. Heat oven to 350°F (175°C). Line a sheet pan with foil (or use a loaf pan).
• 2. Soak breadcrumbs in milk for 5 minutes.
• 3. Mix beef, eggs, onion, garlic, 3/4 cup ketchup, Worcestershire, salt, pepper, and the soaked crumbs just until combined.
• 4. Shape into a loaf (about 10 x 5 inches) on the pan.
• 5. Bake 45 minutes, then brush with 1/2 cup ketchup.
• 6. Bake 20 minutes more, until 160°F (71°C) internal temp.
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Ketchup inside and out: Mixed into the meat for familiar, savory-sweet flavor, then brushed on top for that classic glossy finish.
• Juicy, tender texture: A simple breadcrumb-and-milk panade keeps the loaf moist instead of dense.
• Weeknight-friendly: Straightforward ingredients and hands-on steps; the oven does the work.
• Great leftovers: Slices reheat well and make excellent sandwiches.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves (optional: parsley for serving)
• Dairy: Whole milk, 2 large eggs
• Pantry: Tomato ketchup, plain breadcrumbs, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

Meatloaf Mixture

• 2 lb (907 g) ground beef (80/20 recommended for best flavor and moisture)
• 1 cup (110 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 3/4 cup (180 g) tomato ketchup (mixed directly into the meat)
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Ketchup Topping

• 1/2 cup (120 g) tomato ketchup (brushed generously on top)

Optional, for Serving

• Mashed potatoes, buttered peas, or roasted green beans
• Extra ketchup on the side

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 350°F (175°C).

Line a rimmed sheet pan with foil (for easier cleanup) and lightly grease it, or use a standard 9 x 5-inch loaf pan. The sheet-pan method gives you more browned edges and helps excess fat render away from the loaf.

Step 2: Make the breadcrumb panade (the secret to tenderness)

In a large mixing bowl, combine 1 cup (110 g) breadcrumbs and 1/2 cup (120 ml) milk. Stir and let stand for 5 minutes until the crumbs are evenly moistened and thickened.

This step helps the meatloaf stay juicy and sliceable rather than tight and dry.

Step 3: Add the flavor builders, including ketchup inside the meat

To the breadcrumb-and-milk mixture, add:

• 2 large eggs
• 1 cup (150 g) finely diced onion
• 2 minced garlic cloves
• 3/4 cup (180 g) ketchup
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Mix with a fork until the eggs are fully blended and everything looks evenly combined. This helps you avoid overworking the beef in the next step.

Step 4: Mix in the beef gently (don’t overmix)

Add 2 lb (907 g) ground beef to the bowl. Using clean hands, gently mix just until the meat is evenly combined with the breadcrumb mixture and you no longer see streaks of egg or pockets of crumbs.

Stop as soon as it’s mixed. Overmixing can make meatloaf tough.

Step 5: Shape the loaf

Turn the mixture onto the prepared sheet pan and shape into a loaf about 10 inches long, 5 inches wide, and roughly 2 1/2 inches tall. Smoothing the surface helps the ketchup topping spread evenly later.

If using a loaf pan, press the mixture in evenly without packing it down too firmly.

Step 6: Bake, then brush with ketchup for that classic top layer

Bake for 45 minutes at 350°F (175°C).

Carefully remove the pan from the oven. Brush the top (and a little down the sides) with 1/2 cup (120 g) ketchup, applying it generously for maximum familiar flavor and a glossy finish.

Step 7: Finish baking, rest, and slice cleanly

Return the meatloaf to the oven and bake for 20 minutes more, or until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so your slices hold together and stay moist.

Pro Tips

• Use 80/20 beef: A little fat adds moisture and that classic meatloaf flavor. Very lean beef can bake up dry.
• Dice the onion small: Fine pieces soften quickly and blend into the loaf, giving flavor without crunchy bits.
• Mix wet ingredients first: Blending ketchup, eggs, and seasonings into the panade helps you mix the beef less (which keeps it tender).
• Thermometer beats guessing: Pull at 160°F (71°C) in the center for safe, juicy results.
• Rest before slicing: Even 10 minutes makes a big difference in clean slices and juiciness.

Variations

• Classic “half-and-half” meatloaf: Replace 1 lb (454 g) of the beef with 1 lb (454 g) ground pork for extra richness (cook to the same 160°F / 71°C).
• Spicy ketchup kick: Add 1 tsp hot sauce to the ketchup topping (keep the ketchup amount the same) for a gentle heat.
• Onion-free option: Skip the diced onion and add 1 tsp onion powder to the mixture instead (helpful for picky eaters).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat: Warm slices in a 325°F (163°C) oven for 10–15 minutes, or microwave in 30-second bursts until hot. Add a thin smear of ketchup on top before reheating to keep the surface moist.

Make ahead (uncooked): Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. When ready to bake, uncover and bake as directed, adding 5–10 minutes if it’s going into the oven very cold.

Freeze: Wrap cooked, cooled meatloaf (whole or sliced) tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate per serving (1/8 of loaf): 410 calories, 28 g protein, 24 g fat, 20 g carbohydrates, 4 g sugar, 2 g fiber, 980 mg sodium. Values vary by brand of ketchup, breadcrumbs, and beef fat percentage.