Classic Beef Meatloaf With Tomato-Paprika Sauce

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (60 g) panko breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 large egg
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 garlic cloves, minced
• 1 tbsp unsalted butter
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp sweet paprika (for the meatloaf)
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper
• Sauce: 1 cup (240 ml) tomato sauce, 2 tbsp ketchup, 1 tbsp tomato paste, 1 tbsp packed brown sugar, 1 tbsp apple cider vinegar, 1 1/2 tsp sweet paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp kosher salt

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed sheet pan with parchment (or lightly grease a loaf pan).
• 2) Soak panko in milk for 5 minutes.
• 3) Sweat onion and garlic in butter 5–6 minutes; cool slightly.
• 4) Gently mix beef, panko-milk, egg, onion/garlic, Worcestershire, Dijon, paprika, salt, and pepper. Shape into a loaf.
• 5) Bake 35 minutes.
• 6) Stir sauce; spread over top. Bake 20 minutes more, to 160°F (71°C) internal.
• 7) Rest 10 minutes, slice thick, and serve with extra sauce.

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Why You’ll Love This Recipe

• Classic comfort, reliably moist: The milk-soaked breadcrumbs and gentle mixing keep it tender.
• Simple, smooth tomato topping: Tomato sauce + a touch of sweet paprika gives warm color and mellow flavor.
• Big “Sunday dinner” payoff: Easy prep, hands-off bake, and great leftovers.
• No fussy ingredients: Everything is common pantry and grocery-store staples.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves
• Dairy: whole milk, 1 large egg, unsalted butter
• Pantry: ground beef (80/20), panko breadcrumbs, Worcestershire sauce, Dijon mustard, tomato sauce, ketchup, tomato paste, brown sugar, apple cider vinegar, sweet paprika, onion powder, garlic powder, kosher salt, black pepper

Full Ingredients

Meatloaf

• 1 tbsp (14 g) unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 garlic cloves, minced
• 3/4 cup (60 g) panko breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 lb (907 g) ground beef (80/20 recommended)
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp sweet paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Smooth Tomato-Paprika Sauce (Topping)

• 1 cup (240 ml) tomato sauce
• 2 tbsp (30 g) ketchup
• 1 tbsp (15 g) tomato paste
• 1 tbsp (12 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 1/2 tsp sweet paprika
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Optional, For Serving

• Mashed potatoes or buttered egg noodles
• Roasted green beans or a simple salad
• Extra tomato sauce from the pan

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat the oven to 350°F (177°C). Line a rimmed sheet pan with parchment paper (recommended for better browning), or lightly grease a standard 9 x 5-inch loaf pan.

If you have a wire rack that fits in your sheet pan, you can set it on top to encourage even cooking, but it is optional.

Step 2: Soften the breadcrumbs (this keeps the meatloaf tender)

In a medium bowl, stir together the panko breadcrumbs and milk. Let sit for 5 minutes so the crumbs fully hydrate.

Step 3: Cook the onion and garlic for sweeter, gentler flavor

Melt the butter in a small skillet over medium heat. Add the diced onion and cook, stirring often, until softened and translucent, about 5–6 minutes.

Add the garlic and cook for 30 seconds, just until fragrant. Scrape the mixture onto a plate and let it cool for 5 minutes (hot onions can start “cooking” the egg too early).

Step 4: Mix the meatloaf gently and shape it

In a large bowl, add the ground beef, the milk-soaked breadcrumbs, the cooled onion-garlic mixture, the egg, Worcestershire sauce, Dijon mustard, sweet paprika, kosher salt, and black pepper.

Using clean hands, mix just until everything is evenly combined (about 20–30 seconds). Do not overmix, or the loaf can turn dense.

Turn the mixture onto the prepared sheet pan and shape into a loaf about 9 inches long, 4 1/2 inches wide, and 2 1/2 inches tall. (If using a loaf pan, gently press it in without packing tightly.)

Step 5: Bake the meatloaf (first bake)

Bake at 350°F (177°C) for 35 minutes.

This initial bake sets the loaf and helps it hold its shape before you add the sauce.

Step 6: Make the tomato-paprika sauce and glaze the top

While the meatloaf bakes, whisk together in a bowl: tomato sauce, ketchup, tomato paste, brown sugar, apple cider vinegar, sweet paprika, onion powder, garlic powder, kosher salt, and black pepper.

After 35 minutes, remove the meatloaf from the oven and spoon the sauce over the top. Use the back of a spoon to spread it into a smooth, even layer, letting a little drip down the sides.

Step 7: Finish baking to temperature, then rest and slice

Return the meatloaf to the oven and bake for 20 minutes longer, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Let the meatloaf rest on the pan for 10 minutes before slicing. This keeps the juices in the loaf instead of on the cutting board.

Slice into thick pieces and serve warm, spooning any extra sauce from the pan over each slice.

Pro Tips

• Use a thermometer: Pull at 160°F (71°C) in the center for juicy, safe results.
• Don’t overmix: Mix only until combined to keep the texture tender rather than tight.
• Free-form loaf = better sauce-to-meat ratio: Baking on a sheet pan gives more surface area for that tomato-paprika topping.
• Let it rest: That 10-minute rest makes slicing cleaner and the loaf noticeably juicier.
• For extra gloss: Apply the sauce, bake 15 minutes, then add a thin second layer and bake the last 5 minutes.

Variations

• Half beef, half pork: Replace 1 lb (454 g) of the beef with 1 lb (454 g) ground pork for extra richness.
• Smokier paprika note: Replace 1/2 tsp of the sweet paprika in the sauce with 1/2 tsp smoked paprika (still gentle, just deeper).
• Mini meatloaves: Shape into 6 individual loaves and bake 20 minutes, sauce, then bake 10–15 minutes more to 160°F (71°C).

Storage & Make-Ahead

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

Reheat: Warm slices in a 350°F (177°C) oven for 10–15 minutes (add a spoonful of tomato sauce on top to keep them moist), or microwave in 30-second bursts until hot.

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

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Bake as directed, adding 5 extra minutes to the first bake if it goes into the oven cold.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 30 g protein, 18 g carbohydrates, 22 g fat, 8 g saturated fat, 2 g fiber, 10 g sugar, 850 mg sodium.