Classic Homestyle Meatloaf With Sweet-Savory Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb ground beef (80/20 preferred)
• 1 cup fine dry breadcrumbs
• 1/2 cup milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 2 tbsp ketchup (in the meatloaf)
• 2 tsp Worcestershire sauce (in the meatloaf)
• 1 tsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• Glaze: 1/2 cup ketchup + 2 tbsp packed light brown sugar + 1 tbsp Worcestershire sauce + 1 tsp apple cider vinegar

Do This

• 1) Heat oven to 350°F (175°C). Line a sheet pan with foil; set a rack on top (or use a broiler pan).
• 2) Stir breadcrumbs + milk; rest 5 minutes. Whisk in eggs, onion, garlic, ketchup, Worcestershire, mustard, and seasonings.
• 3) Add beef and mix gently until just combined. Shape into a 9 x 5-inch loaf on the rack.
• 4) Bake 40 minutes.
• 5) Stir glaze ingredients; brush half over meatloaf. Bake 10 minutes.
• 6) Brush on remaining glaze; bake 10 minutes more, until 160°F (71°C) internal temp.
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic comfort, no fuss: straightforward ingredients and a reliable method that works for busy weeknights or Sunday supper.
• Juicy, tender slices: the breadcrumb-and-egg binder plus a quick milk soak keeps the meatloaf moist without getting mushy.
• Balanced sweet-savory glaze: ketchup, brown sugar, and Worcestershire create that nostalgic tang with a deeper savory edge.
• Great leftovers: meatloaf sandwiches the next day are practically a second dinner.

Grocery List

• Produce: 1 small yellow onion, 2 cloves garlic
• Dairy: milk, 2 large eggs
• Pantry: ground beef, fine dry breadcrumbs, ketchup, packed light brown sugar, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, smoked paprika, dried thyme, apple cider vinegar

Full Ingredients

Meatloaf

• 2 lb ground beef (80/20 preferred for best moisture)
• 1 cup fine dry breadcrumbs
• 1/2 cup milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 2 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme

Sweet-Savory Glaze

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp apple cider vinegar

Optional for Serving

• Mashed potatoes, buttered peas, or roasted green beans
• Extra black pepper for the table

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 350°F (175°C).

Line a rimmed sheet pan with foil for easy cleanup, then set an oven-safe rack on top. (This helps the meatloaf bake evenly and keeps it from sitting in grease.) If you don’t have a rack, you can shape the loaf directly on the foil-lined pan; just expect slightly more moisture around the edges.

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

In a large bowl, stir together 1 cup fine dry breadcrumbs and 1/2 cup milk. Let it sit for 5 minutes so the crumbs hydrate.

This simple step helps the meatloaf stay tender and sliceable instead of dense.

Step 3: Add seasonings, aromatics, and eggs

To the breadcrumb mixture, add:

2 large eggs, 1 small finely diced onion (about 1 cup), 2 minced garlic cloves, 2 tbsp ketchup, 2 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme.

Mix until the eggs are fully incorporated and everything looks evenly combined.

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

Add the 2 lb ground beef to the bowl. Using clean hands or a fork, mix just until the beef is evenly distributed and no dry breadcrumb pockets remain.

Stop as soon as it comes together. Overmixing compresses the meat and can make the finished meatloaf tough.

Step 5: Shape and bake the meatloaf

Turn the mixture onto the prepared rack and shape it into a loaf about 9 inches long and 5 inches wide, with a gently rounded top. (A free-form loaf bakes more evenly and develops better glaze coverage.)

Bake at 350°F (175°C) for 40 minutes.

Step 6: Mix the glaze and apply in two layers

While the meatloaf bakes, stir together the glaze in a small bowl:

1/2 cup ketchup, 2 tbsp packed light brown sugar, 1 tbsp Worcestershire sauce, and 1 tsp apple cider vinegar.

After the meatloaf has baked for 40 minutes, brush or spoon on about half of the glaze. Return to the oven and bake 10 minutes.

Brush on the remaining glaze and bake 10 minutes more.

Step 7: Check doneness, rest, then slice

The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C).

Let the meatloaf rest on the pan for 10 minutes. This helps the juices redistribute so your slices stay moist and don’t crumble.

Slice thickly and serve warm with your favorite classic sides.

Pro Tips

• Use 80/20 ground beef for the best texture. Leaner beef (like 90/10) can turn dry unless you add extra moisture and fat.
• Finely dice the onion. Smaller pieces soften quickly and blend in, so the loaf holds together and slices cleanly.
• Free-form on a rack beats a loaf pan. Better browning, less steaming, and the glaze clings beautifully.
• Mix just until combined. If the mixture looks uniform, stop. Overmixing is the most common reason meatloaf turns dense.
• Rest before slicing. Ten minutes makes the difference between neat slices and a crumbly rush job.

Variations

• Smoky BBQ-style twist: Replace the smoked paprika with 1/2 tsp chili powder and add 1 tsp yellow mustard to the glaze.
• Italian-style comfort: 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 350°F (175°C) for 20 minutes, glaze, 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.

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

Reheat: Warm slices in a covered baking dish at 300°F (150°C) for 15–20 minutes, or microwave gently in short bursts. Add a small spoonful of ketchup on top if you want to refresh the glaze.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Keep it covered in the refrigerator on the rack/pan, then bake as directed (add 5 minutes to the initial bake time if it’s going into the oven very cold).

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 420 calories, 28 g protein, 18 g carbohydrates, 25 g fat, 8 g saturated fat, 860 mg sodium, 10 g sugar, 1 g fiber. Values vary by brand and fat percentage of beef.