Classic Homestyle Beef Meatloaf With Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 thick slices)
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes (includes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 3/4 cup (60 g) plain dry breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, very finely minced (about 1/2 cup / 75 g)
• 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter
• 2 cloves garlic, minced
• 2 tbsp finely chopped fresh parsley (or 2 tsp dried)
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp (15 ml) Worcestershire sauce
• Glaze: 1/2 cup (120 g) ketchup + 2 tbsp (25 g) packed brown sugar + 1 tbsp (15 ml) apple cider vinegar + 1 tsp Dijon mustard

Do This

• 1. Heat oven to 375°F (190°C). Line a sheet pan with foil and set a rack on top (or grease a loaf pan).
• 2. Sauté onion in oil/butter 5–7 minutes; add garlic for 30 seconds. Cool 5 minutes.
• 3. Make panade: soak breadcrumbs in milk 2 minutes; stir in eggs, herbs, salt, pepper, Worcestershire, and cooled onion/garlic.
• 4. Gently mix in ground beef just until combined; shape into a loaf (about 9 x 5 inches) on the rack/pan.
• 5. Bake 45 minutes. Mix glaze and spread on top. Bake 15–20 minutes more to 160°F (71°C) internal temp.
• 6. Rest 10–15 minutes, then slice and serve with extra glaze if you like.

---

Why You’ll Love This Recipe

• Moist, tender texture: A milk-soaked breadcrumb panade keeps the beef from baking up dense or dry.
• Classic homestyle flavor: Onion, Worcestershire, and mild herbs taste familiar and cozy, not fussy.
• Glossy ketchup topping: Sweet-tangy glaze sets into a shiny, savory-sweet finish.
• Reliable and sliceable: Bakes evenly and holds together beautifully after a short rest.

Grocery List

• Meat: Ground beef (80/20 preferred)
• Produce: Yellow onion, garlic, fresh parsley (optional but great)
• Dairy: Whole milk, eggs, unsalted butter (optional if not using oil)
• Pantry: Plain dry breadcrumbs, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, dried thyme, dried oregano, kosher salt, black pepper, olive oil

Full Ingredients

Balanced Herb-Infused Panade

• 3/4 cup (60 g) plain dry breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 2 tbsp finely chopped fresh parsley (about 8 g) (or 2 tsp dried parsley)
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tbsp (15 ml) Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Aromatics

• 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter
• 1 small yellow onion, very finely minced (about 1/2 cup / 75 g)
• 2 cloves garlic, minced (about 2 tsp)

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for best moisture)

Glossy Ketchup Topping (Glaze)

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed light or dark brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Dijon mustard

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Arrange an oven rack in the middle position. Preheat the oven to 375°F (190°C).

For the best browning and least grease pooling, line a rimmed sheet pan with foil, then place a wire rack on top. If you prefer a classic loaf shape, you can use a standard loaf pan (about 9 x 5 inches), but the sides will be softer rather than browned.

Step 2: Soften the onion and garlic

Heat 1 tbsp olive oil (or 1 tbsp butter) in a small skillet over medium heat. Add the finely minced onion and cook, stirring often, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds. Scrape the mixture onto a plate and let it cool for about 5 minutes so it doesn’t start cooking the eggs in the next step.

Step 3: Make the milk-soaked breadcrumb panade

In a large mixing bowl, combine the breadcrumbs and milk. Stir and let stand for 2 minutes so the crumbs fully hydrate.

Whisk in the eggs, parsley, thyme, oregano, Worcestershire, salt, pepper, and the cooled onion-garlic mixture. This mixture should look like a thick, spoonable paste.

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

Add the ground beef to the bowl. Using clean hands or a fork, mix just until everything is evenly combined and there are no big streaks of panade left.

Tip: Stop mixing the moment it looks uniform. Overmixing packs the proteins too tightly and can make meatloaf tough.

Step 5: Shape the loaf

Turn the mixture onto the prepared rack/sheet pan and shape into a loaf about 9 inches long, 5 inches wide, and roughly 2 1/2 inches tall. A free-form loaf exposes more surface area for browning and glaze.

If using a loaf pan, press the mixture in gently (do not mash hard). For easier removal, you can line the pan with a foil sling.

Step 6: Bake until nearly done

Bake at 375°F (190°C) for 45 minutes. You’re looking for the loaf to be firming up and starting to brown at the edges.

While it bakes, mix up the glaze in a small bowl: ketchup, brown sugar, apple cider vinegar, and Dijon until smooth and glossy.

Step 7: Glaze and finish baking to temperature

After 45 minutes, pull the meatloaf from the oven and spread the glaze evenly over the top (and slightly down the sides if you like).

Return to the oven and bake for 15–20 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). The glaze should look shiny and lightly set.

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10–15 minutes before slicing. Resting allows the juices to redistribute, so the slices stay moist instead of leaking onto the cutting board.

Slice into 8 servings and serve warm. Classic sides include mashed potatoes, buttered green beans, roasted carrots, or a simple salad.

Pro Tips

• Use 80/20 beef: The extra fat keeps the loaf juicy. If you use leaner beef (90/10), expect a slightly drier result.
• Finely mince (or grate) the onion: Smaller pieces melt into the loaf and help it hold together without onion chunks falling out.
• Panade is the secret: Fully soaking the breadcrumbs in milk before adding beef prevents a tight, rubbery texture.
• Don’t skip the thermometer: Bake to 160°F (71°C) in the center for safe, perfectly done meatloaf.
• Rest before slicing: Cutting too soon can make it crumble and lose moisture.

Variations

• Smoky BBQ twist: Swap the glaze for 1/2 cup (120 g) BBQ sauce plus 1 tbsp (15 ml) apple cider vinegar. Add 1/2 tsp smoked paprika to the meat mixture.
• Italian-style herb swap: Replace thyme and oregano with 2 tsp Italian seasoning, and add 2 tbsp grated Parmesan to the panade.
• Extra-veg comfort: Add 1/2 cup (60 g) finely diced sautéed mushrooms or 1/2 cup (60 g) finely diced sautéed bell pepper (cool before mixing) for more moisture and flavor.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices gently in a 325°F (163°C) oven for 10–15 minutes, or microwave in short bursts with a splash of water to keep them moist.

Freeze: Wrap cooled slices (or the whole loaf) tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge before reheating.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. For even baking, let it sit at room temperature for 20–30 minutes before putting it in the oven. Mix the glaze ahead too and refrigerate separately.

Nutrition (per serving)

Approximate, based on 8 servings and using 80/20 beef: 410 calories, 29 g protein, 27 g fat, 12 g carbohydrates, 3 g sugar, 1 g fiber, 780 mg sodium.