Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20)
- 1 cup (100 g) plain breadcrumbs
- 2 large eggs
- 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
- 1/2 cup (120 ml) milk
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 1/2 cups (360 ml) tomato sauce
- 1 tbsp ketchup
- 1 tsp dried basil (or 1 tbsp finely chopped fresh basil)
- 1 tsp packed brown sugar
Do This
- 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil or use a lightly greased loaf pan.
- 2. Mix beef, breadcrumbs, eggs, onion, milk, salt, pepper, and Worcestershire just until combined.
- 3. Shape into a loaf (about 9 x 5 inches) on the baking sheet, or pack gently into a loaf pan.
- 4. Stir tomato sauce, ketchup, basil, and brown sugar until smooth.
- 5. Spread the sauce over the top of the loaf.
- 6. Bake 55–65 minutes, until the center reaches 160°F (71°C).
- 7. Rest 10 minutes, then slice and serve with extra pan sauce.
Why You’ll Love This Recipe
- Classic comfort-food flavor: Tender beef meatloaf with a familiar, homestyle seasoning.
- Moist, sliceable texture: The breadcrumbs, eggs, and milk keep it juicy without falling apart.
- Simple tomato basil topping: A smooth sauce bakes into a glossy layer that tastes bright, not heavy.
- Weeknight-friendly: Straightforward prep, hands-off baking, and great leftovers.
Grocery List
- Produce: 1 small yellow onion, fresh basil (optional if using dried)
- Dairy: milk
- Pantry: plain breadcrumbs, tomato sauce, ketchup, dried basil (if not using fresh), brown sugar, Worcestershire sauce, kosher salt, black pepper
- Meat: ground beef (80/20 recommended)
Full Ingredients
Meatloaf
- 2 lb (907 g) ground beef, preferably 80/20 for best moisture
- 1 cup (100 g) plain breadcrumbs
- 2 large eggs
- 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
- 1/2 cup (120 ml) milk
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Worcestershire sauce
Tomato Basil Sauce (Baked Topping)
- 1 1/2 cups (360 ml) tomato sauce (smooth canned tomato sauce)
- 1 tbsp ketchup
- 1 tsp dried basil (or 1 tbsp finely chopped fresh basil)
- 1 tsp packed brown sugar
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Preheat your oven to 375°F (190°C). For a more caramelized exterior, use a rimmed baking sheet lined with foil (or parchment) and lightly grease it. If you prefer a taller loaf with softer sides, lightly grease a standard 9 x 5-inch loaf pan instead.
If using a baking sheet, plan to shape the meatloaf into a free-form loaf so excess fat can drain away as it bakes.
Step 2: Mix the meatloaf base gently
In a large mixing bowl, add the ground beef, breadcrumbs, eggs, diced onion, milk, kosher salt, black pepper, and Worcestershire sauce.
Using clean hands or a fork, mix just until everything is evenly combined. Avoid overmixing; working the meat too much can make the loaf dense and tough.
Step 3: Shape the loaf
If using a baking sheet, mound the mixture into a loaf about 9 x 5 inches and roughly 2 to 2 1/2 inches tall. Smooth the top and sides so it bakes evenly.
If using a loaf pan, press the mixture in gently (don’t pack it down hard). Smooth the top.
Step 4: Stir together the tomato basil sauce
In a small bowl, whisk together the tomato sauce, ketchup, basil, brown sugar, salt, and pepper until completely smooth.
This sauce is lightly sweetened and basil-forward without being overly herby, so it tastes classic and kid-friendly.
Step 5: Sauce the top
Spoon the tomato basil sauce over the top of the meatloaf and spread it into an even layer with the back of a spoon. Let it drip just slightly down the sides for extra coverage, especially if you’re baking free-form.
Step 6: Bake until perfectly done
Bake at 375°F (190°C) for 55–65 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).
If you like a slightly more caramelized top, you can bake for the final 5 minutes on a higher rack position, watching closely so the sauce doesn’t scorch.
Step 7: Rest, slice, and serve
Remove the meatloaf from the oven and let it rest for 10 minutes. This helps the juices redistribute, so your slices stay moist and hold together.
Slice into 8 even slices. Spoon any extra sauce (and pan juices, if baking on a sheet) over each serving.
Pro Tips
- Don’t overmix: Mix just until combined for a tender, not rubbery, texture.
- Finely dice the onion: Small pieces soften fully and blend in, giving flavor without crunchy bits.
- Use an instant-read thermometer: Meatloaf is best at 160°F (71°C); guessing often leads to overbaking.
- Sheet pan = better glaze and edges: Free-form baking gives more saucy surface area and a slightly firmer outer texture.
- Let it rest: That 10-minute rest is the difference between neat slices and a crumbly loaf.
Variations
- Italian-leaning meatloaf: Add 1/2 tsp dried oregano to the meat mixture and swap half the breadcrumbs for 1/4 cup (25 g) grated Parmesan.
- Mini meatloaves: Divide the mixture into 6 small loaves and bake at 375°F (190°C) for 25–30 minutes, topping each with sauce.
- Extra-juicy pan version: Bake in a loaf pan, then carefully drain fat at the 45-minute mark and return to finish baking.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Reheat: Warm slices in a covered baking dish at 325°F (165°C) for 15–20 minutes (add a spoonful of tomato sauce if needed), or microwave in short bursts until hot.
Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Mix the sauce separately, refrigerate, then spread on just before baking.
Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate, based on 8 servings: Calories: 420; Protein: 28 g; Carbohydrates: 20 g; Fat: 25 g; Saturated Fat: 9 g; Fiber: 2 g; Sugars: 6 g; Sodium: 720 mg.
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