Classic Beef Meatloaf With Tomato Juice and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 thick slices)
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10-minute rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 1/2 cup (120 ml) tomato juice
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 cup (120 g) ketchup (for topping)
• Optional for topping (still smooth): 1 tbsp brown sugar + 1 tsp yellow mustard

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed sheet pan with parchment (or lightly grease a 9×5-inch loaf pan).
• 2. Mix beef, breadcrumbs, eggs, onion, tomato juice, Worcestershire, seasonings, and garlic until just combined.
• 3. Shape into a loaf (about 9×5 inches) on the sheet pan (or press into loaf pan).
• 4. Bake 40 minutes.
• 5. Spread ketchup (and optional brown sugar/mustard) over the top.
• 6. Bake 20 more minutes, to 160°F (71°C) internal temperature.
• 7. Rest 10 minutes, then slice and serve.

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Why You’ll Love This Recipe

• Moist and tender: Tomato juice keeps the meatloaf juicy without making it heavy.
• Classic comfort food: Familiar flavors, simple ingredients, and that smooth ketchup topping.
• Reliable and sliceable: Rests up nicely and cuts into clean, hearty portions.
• Weeknight-friendly: Straightforward prep and mostly hands-off baking time.

Grocery List

• Produce: 1 small yellow onion, 2 garlic cloves
• Dairy: 2 large eggs
• Meat: 2 lb (907 g) ground beef (80/20 preferred)
• Pantry: plain breadcrumbs, tomato juice, ketchup, Worcestershire sauce, kosher salt, black pepper, dried thyme (optional: brown sugar, yellow mustard)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 for best moisture and flavor)
• 3/4 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 1/2 cup (120 ml) tomato juice
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 cloves garlic, minced (about 2 tsp)
• 1 tsp dried thyme

Smooth Ketchup Topping

• 1/2 cup (120 g) ketchup
• Optional (keeps topping smooth): 1 tbsp (12 g) packed light brown sugar
• Optional (keeps topping smooth): 1 tsp yellow mustard

Optional for Serving

• Mashed potatoes
• Green beans or peas
• Extra ketchup on the table

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat your oven to 350°F (177°C).

For a nicely browned, evenly cooked loaf, line a rimmed sheet pan with parchment paper (recommended). This lets heat circulate around the meatloaf and helps excess fat drain away. You can also use a lightly greased 9×5-inch loaf pan if you prefer a taller, more compact shape.

Step 2: Mix the meatloaf ingredients gently

In a large bowl, add the ground beef, breadcrumbs, eggs, diced onion, tomato juice, Worcestershire sauce, kosher salt, black pepper, minced garlic, and dried thyme.

Using clean hands (or a fork), mix just until everything looks evenly combined. Stop as soon as it comes together; overmixing can make meatloaf dense and tough.

Step 3: Shape the loaf

If using a sheet pan, pile the mixture in the center and shape it into a loaf about 9 inches long by 5 inches wide, with a gently rounded top. Avoid packing it too tightly; a light touch helps keep it tender.

If using a loaf pan, press the mixture in evenly, but don’t compact it aggressively.

Step 4: Bake the meatloaf (first stage)

Bake at 350°F (177°C) for 40 minutes.

This gives the loaf time to set up before adding the topping, so the ketchup stays glossy on top instead of soaking in.

Step 5: Add the smooth ketchup topping

While the meatloaf bakes, stir together the 1/2 cup ketchup (and, if using, the 1 tbsp brown sugar and 1 tsp yellow mustard) until completely smooth.

After the initial 40 minutes, carefully pull the pan out of the oven and spread the ketchup mixture evenly over the top of the loaf in a thick, smooth layer.

Step 6: Finish baking to a safe temperature

Return the meatloaf to the oven and bake for 20 minutes more, for a total cook time of about 60 minutes.

The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C). If it’s not there yet, continue baking in 5-minute increments until it reaches temperature.

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so your slices stay moist and hold together.

Slice into 8 portions and serve warm. The ketchup topping will be smooth and glossy, and the tomato juice in the loaf keeps the interior tender and juicy.

Pro Tips

• Use 80/20 beef: The extra fat makes a noticeably more flavorful, tender meatloaf.
• Dice the onion small: Fine pieces soften quickly and blend into the loaf so you don’t get crunchy onion chunks.
• Don’t overmix: Mix only until combined to avoid a tight, rubbery texture.
• Sheet pan method = better crust: Shaping the loaf free-form gives you more browning than a loaf pan.
• Thermometer beats guessing: Pull it right at 160°F (71°C) for safe, juicy results.

Variations

• Half beef, half pork: Replace 1 lb (454 g) of the beef with 1 lb (454 g) ground pork for extra tenderness and richness.
• Italian-style twist: Swap thyme for 1 tsp Italian seasoning and add 1/3 cup (35 g) grated Parmesan.
• Spicy ketchup topping: Mix 1/2 cup ketchup with 1–2 tsp hot sauce (still smooth) for gentle heat.

Storage & Make-Ahead

Refrigerate leftover meatloaf in an airtight container for up to 4 days. For best texture, store slices with any collected juices.

To reheat, warm slices in a 325°F (163°C) oven for 10–15 minutes (covered with foil), or microwave in short bursts until heated through.

Make-ahead option: Mix and shape the loaf up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, place it in the oven and add 5 minutes to the initial baking time before topping, since it’s starting cold.

Freeze: Wrap tightly and freeze cooked, cooled slices for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 345; Protein: 24 g; Carbohydrates: 13 g; Fat: 22 g; Fiber: 1 g; Sugars: 5 g; Sodium: 780 mg.