Classic Juicy Meatloaf with Beef Broth and Ketchup Topping

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 thick slices)
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes (includes 10-minute rest)

Quick Ingredients

• 1 cup plain breadcrumbs
• 1/2 cup low-sodium beef broth
• 1/4 cup low-sodium chicken broth
• 2 large eggs
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 lb ground beef (85/15 recommended)
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1/2 cup ketchup (for glaze)
• 2 tbsp packed brown sugar (for glaze)
• 1 tbsp yellow mustard (for glaze)

Do This

• 1) Heat oven to 375°F. Line a rimmed sheet pan with foil (or use a loaf pan).
• 2) Mix breadcrumbs with warm beef broth + chicken broth; rest 5 minutes.
• 3) Add eggs, onion, Worcestershire, salt, pepper, and garlic to the soaked crumbs; mix.
• 4) Gently mix in ground beef just until combined; shape into a loaf on the pan.
• 5) Bake 40 minutes. Stir glaze (ketchup + brown sugar + mustard).
• 6) Spread glaze on loaf; bake 15 more minutes (to 160°F internal).
• 7) Rest 10 minutes, slice, and serve.

---

Why You’ll Love This Recipe

• Juicy, tender interior: Breadcrumbs soaked in beef and chicken broth (a simple panade) keep the meatloaf moist.
• Classic comfort flavors: Onion, garlic, Worcestershire, and a sweet-tangy ketchup glaze taste like home.
• Reliable and approachable: Straightforward steps and everyday ingredients.
• Great leftovers: Slices reheat beautifully for sandwiches and quick dinners.

Grocery List

• Produce: 1 small yellow onion, 2 cloves garlic
• Dairy: 2 large eggs
• Meat: 2 lb ground beef (85/15 recommended)
• Pantry: plain breadcrumbs, low-sodium beef broth, low-sodium chicken broth, Worcestershire sauce, ketchup, brown sugar, yellow mustard, kosher salt, black pepper

Full Ingredients

Broth-Soaked Breadcrumbs (Panade)

• 1 cup plain breadcrumbs
• 1/2 cup low-sodium beef broth, warmed
• 1/4 cup low-sodium chicken broth, warmed

Meatloaf

• 2 lb ground beef (85/15 recommended for best juiciness)
• 2 large eggs
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

Ketchup Topping (Glaze)

• 1/2 cup ketchup
• 2 tbsp packed brown sugar
• 1 tbsp yellow mustard

Step-by-Step Instructions

Step 1: Prep the oven and pan

Preheat your oven to 375°F with a rack in the middle. Line a rimmed sheet pan with foil for easy cleanup (recommended for better browning all around). If you prefer a loaf pan, lightly grease a standard 9 x 5-inch loaf pan instead.

Step 2: Soak the breadcrumbs in broth

In a large mixing bowl, combine the breadcrumbs with the warmed beef broth and warmed chicken broth. Stir until evenly moistened, then let it stand for 5 minutes. This broth-soaked breadcrumb mixture (often called a panade) is the key to a juicy, tender meatloaf.

Step 3: Build the flavor base

To the soaked breadcrumbs, add the eggs, finely chopped onion, minced garlic, Worcestershire sauce, kosher salt, and black pepper. Mix with a fork or your hands until the eggs are fully incorporated and the mixture looks cohesive.

Step 4: Gently mix in the ground beef

Add the ground beef to the bowl. Using clean hands, mix just until everything is evenly combined and no dry breadcrumb pockets remain. Avoid overmixing; working the meat too much can make meatloaf dense.

Shape the mixture into a loaf about 9 inches long and 4 to 5 inches wide on the prepared sheet pan. (If using a loaf pan, press the mixture in gently and smooth the top.)

Step 5: Bake the meatloaf (first stage)

Bake at 375°F for 40 minutes. This first bake sets the shape and starts browning before the glaze goes on.

Step 6: Mix and apply the ketchup glaze

While the meatloaf bakes, stir together the ketchup, brown sugar, and yellow mustard in a small bowl until smooth.

After the first 40 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top (use it all for a classic, glossy finish). Return to the oven and bake for 15 minutes more, or until the center reaches an internal temperature of 160°F on an instant-read thermometer.

Step 7: Rest, slice, and serve

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

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

Pro Tips

• Warm the broth: Warm broth absorbs faster into the breadcrumbs and creates a smoother panade.
• Chop the onion finely: Smaller pieces soften more quickly and blend into the loaf for a better texture.
• Don’t overmix: Mix just until combined to avoid a tight, rubbery meatloaf.
• Use a sheet pan for more glaze and browning: A free-form loaf exposes more surface area for caramelized edges.
• Always temp it: Pull at 160°F in the center for food safety and best juiciness.

Variations

• Smoky glaze: Replace the ketchup with 1/2 cup smoky barbecue sauce; keep the mustard, skip the brown sugar if your sauce is sweet.
• Italian-style: Add 2 tsp Italian seasoning to the meat mixture and swap the glaze for 1/2 cup marinara.
• Extra-veg (still classic): Add 1/2 cup finely chopped celery or 1/2 cup grated carrot for moisture and sweetness.

Storage & Make-Ahead

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

Reheat: Warm slices in a 325°F oven for 10–15 minutes (covered with foil), or microwave in 30-second bursts until hot.

Make-ahead (uncooked): Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Bake as directed; you may need an extra 5–10 minutes if starting cold.

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

Nutrition (per serving)

Approximate, based on 8 servings: 360 calories, 27 g protein, 20 g fat, 16 g carbohydrates, 1 g fiber, 7 g sugar, 640 mg sodium.