Classic Beef Meatloaf With Tomato-Worcestershire Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
• 2 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 cup (60 g) ketchup (for the meatloaf)
• 2 tsp Worcestershire sauce (for the meatloaf)
• Glaze: 1/2 cup (120 g) ketchup + 1 Tbsp Worcestershire sauce + 2 Tbsp packed light brown sugar

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil and lightly oil it.
• 2. Stir breadcrumbs + milk; rest 2 minutes to soak.
• 3. Add eggs, onion, garlic, seasonings, ketchup, Worcestershire; mix, then gently mix in beef.
• 4. Shape into a loaf (about 9 x 5 inches) on the sheet; bake 35 minutes.
• 5. Mix glaze; brush half on top; bake 15 minutes more.
• 6. Brush remaining glaze; bake 5 minutes more (broil 1–2 minutes if you want extra caramelization).
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Deeply caramelized glaze: Ketchup, Worcestershire, and brown sugar cook down into a sticky, savory-sweet top.
• Moist, tender slices: A quick milk-and-breadcrumb soak keeps the meatloaf from drying out.
• Classic flavor, no fuss: Familiar pantry ingredients, simple steps, and reliable results.
• Great leftovers: Slices reheat beautifully for sandwiches, meal prep, or quick dinners.

Grocery List

• Produce: 1 small yellow onion, 2 garlic cloves
• Dairy: whole milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, light brown sugar, kosher salt, black pepper, smoked paprika, dried thyme, neutral oil (for the pan)
• Meat: 2 lb ground beef (80/20 preferred)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 preferred for best moisture)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, very finely diced (about 3/4 cup / 110 g)
• 2 cloves garlic, minced
• 1/4 cup (60 g) ketchup
• 2 tsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tsp neutral oil (optional, for greasing the foil)

Savory Tomato-Worcestershire Glaze

• 1/2 cup (120 g) ketchup
• 1 Tbsp Worcestershire sauce
• 2 Tbsp packed light brown sugar

Optional for Serving

• Mashed potatoes, roasted potatoes, or buttered egg noodles
• Green beans, roasted carrots, or a simple salad

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Arrange a rack in the center of the oven and preheat to 375°F (190°C). Line a rimmed baking sheet with foil for easy cleanup, then lightly grease the foil with 1 tsp neutral oil (optional but helpful).

Why a baking sheet? Shaping the loaf free-form helps it cook evenly and encourages more caramelized surface area.

Step 2: Make the breadcrumb-and-milk soak (quick panade)

In a large bowl, stir together 3/4 cup breadcrumbs and 1/2 cup milk. Let it sit for 2 minutes so the breadcrumbs fully absorb the milk. This step is key for a tender, moist meatloaf.

Step 3: Mix in the flavor builders

To the breadcrumb mixture, add 2 eggs, the finely diced onion, minced garlic, 1/4 cup ketchup, and 2 tsp Worcestershire. Sprinkle in 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Stir until evenly combined.

If your onion pieces are larger, take an extra minute to chop them finer; small pieces blend in and help the loaf slice cleanly.

Step 4: Add the beef and shape the loaf

Add 2 lb ground beef to the bowl. Using clean hands, gently mix just until everything is evenly distributed (stop as soon as you don’t see streaks of ketchup or dry breadcrumb pockets). Overmixing can make meatloaf dense.

Transfer the mixture to the prepared baking sheet and shape into a compact loaf about 9 x 5 inches and roughly 2 1/2 inches tall. Smooth the top and sides so the glaze will coat evenly.

Step 5: Bake the meatloaf (first bake)

Bake at 375°F (190°C) for 35 minutes. You’re looking for the loaf to start setting up and releasing some juices, but it won’t be fully done yet.

Step 6: Make and apply the glaze

While the meatloaf bakes, stir together the glaze in a small bowl: 1/2 cup ketchup, 1 Tbsp Worcestershire, and 2 Tbsp packed light brown sugar.

After the first 35 minutes of baking, remove the meatloaf from the oven and brush on about half of the glaze, coating the top generously (let a little drip down the sides).

Step 7: Finish baking, re-glaze, and caramelize

Return the meatloaf to the oven and bake for 15 minutes. Remove again and brush the remaining glaze on top. Bake for 5 minutes more, or until the center reaches 160°F (71°C) on an instant-read thermometer.

If you want an extra deeply caramelized top, switch the oven to broil and broil for 1–2 minutes, watching closely so the glaze doesn’t burn.

Step 8: Rest, slice, and serve

Let the meatloaf rest on the pan for 10 minutes before slicing. Resting helps the juices redistribute so you get neat slices instead of crumbles.

Slice into 6 thick portions and serve warm with your favorite sides.

Pro Tips

• Use 80/20 beef for the best texture. Leaner beef can turn dry; the glaze helps, but fat is flavor and moisture.
• Mix gently and stop early. Overmixing compresses the meat proteins and can make the loaf tough.
• Finely dice the onion. Smaller pieces cook through quickly and keep slices tidy.
• Check doneness with a thermometer. Pull at 160°F (71°C) in the center for safe, juicy meatloaf.
• Double-glaze for the best top. The first layer soaks in; the second layer builds that sticky, lacquered finish.

Variations

• Smoky BBQ-style glaze: Replace half the ketchup in the glaze with barbecue sauce (keep the Worcestershire and brown sugar the same).
• Italian-style meatloaf: Swap thyme for 1 tsp Italian seasoning and add 1/4 cup grated Parmesan to the meat mixture.
• Mini meatloaves: Shape into 6 individual loaves and bake at 375°F (190°C) for 20 minutes, glaze, then bake 10–12 minutes more (to 160°F / 71°C).

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat slices covered in the microwave in 30-second bursts, or in a 325°F (163°C) oven until warmed through.

Freeze: Wrap individual slices (or the whole cooled loaf) tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: Mix and shape the loaf on the lined sheet, cover tightly, and refrigerate up to 24 hours before baking. For best results, mix the glaze fresh, or stir it again right before using.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 29 g protein, 24 g fat, 22 g carbohydrates, 1 g fiber, 10 g sugar, 780 mg sodium.