Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb ground beef (80/20 preferred)
- 1 cup plain breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup finely chopped green bell pepper
- 3/4 cup finely chopped yellow onion
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 3/4 cup ketchup
- 2 tbsp packed light brown sugar
Do This
- 1) Heat oven to 350°F and line a sheet pan (or prep a 9×5-inch loaf pan).
- 2) Mix ketchup + brown sugar for the glaze; set aside.
- 3) Combine milk, eggs, Worcestershire, salt, garlic powder, and pepper.
- 4) Add beef, breadcrumbs, bell pepper, and onion; mix gently until just combined.
- 5) Shape into a loaf (about 9×5 inches) and bake 45 minutes.
- 6) Spread glaze on top; bake 20 minutes more (to 160°F internal).
- 7) Rest 10 minutes, slice thick, and serve.
Why You’ll Love This Recipe
- Classic comfort-food flavor with simple, familiar seasonings.
- Green bell pepper and onion add moisture, sweetness, and a little crunch.
- The ketchup-brown sugar glaze bakes into a glossy, tangy-sweet topping.
- Great leftovers: slices reheat well for easy lunches or sandwiches.
Grocery List
- Produce: 1 green bell pepper, 1 yellow onion
- Dairy: 2 large eggs, whole milk
- Pantry: plain breadcrumbs, ketchup, light brown sugar, Worcestershire sauce, kosher salt, black pepper, garlic powder
Full Ingredients
Meatloaf
- Ground beef: 2 lb (80/20 preferred for a juicy meatloaf)
- Plain breadcrumbs: 1 cup
- Eggs: 2 large
- Whole milk: 1/2 cup
- Green bell pepper: 1/2 cup finely chopped (from about 1/2 of a medium pepper)
- Yellow onion: 3/4 cup finely chopped (from about 1 small onion)
- Worcestershire sauce: 1 tablespoon
- Kosher salt: 1 teaspoon
- Garlic powder: 1 teaspoon
- Black pepper: 1/2 teaspoon
Ketchup-Brown Sugar Glaze
- Ketchup: 3/4 cup
- Light brown sugar: 2 tablespoons, packed
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Arrange a rack in the center of the oven and preheat to 350°F.
For the easiest cleanup and best browning, line a rimmed sheet pan with foil and lightly oil it. You can also use a 9×5-inch loaf pan (note: a loaf pan “steams” the sides a bit more, while a sheet pan gives you more browned edges).
Step 2: Make the glaze
In a small bowl, stir together 3/4 cup ketchup and 2 tablespoons packed light brown sugar until smooth. Set aside.
This quick glaze will caramelize slightly as it bakes, giving you that classic sticky, tangy-sweet top.
Step 3: Mix the wet ingredients and seasonings
In a large mixing bowl, whisk together:
2 large eggs, 1/2 cup whole milk, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper.
Whisking the wet ingredients first helps the seasoning distribute evenly so you don’t end up with salty pockets.
Step 4: Add breadcrumbs, vegetables, and beef (mix gently)
Add 1 cup plain breadcrumbs, 1/2 cup finely chopped green bell pepper, and 3/4 cup finely chopped yellow onion to the bowl. Stir to combine.
Add the 2 lb ground beef. Using clean hands or a fork, mix just until everything is evenly combined. Avoid overmixing; pressing and working the meat too much can make meatloaf dense instead of tender.
Step 5: Shape the meatloaf
If using a sheet pan: mound the mixture in the center and shape into a loaf about 9 inches long and 5 inches wide, with a gently rounded top.
If using a loaf pan: press the mixture in evenly, but don’t pack it down too hard.
Tip: If you want extra-even slices, smooth the top and square up the sides so the loaf has a consistent thickness.
Step 6: Bake, glaze, and finish to temperature
Bake the meatloaf at 350°F for 45 minutes.
Carefully remove the pan from the oven and spread the glaze evenly over the top.
Return to the oven and bake for 20 minutes more, or until an instant-read thermometer inserted into the center reads 160°F.
If you’d like a slightly more caramelized top, you can broil on high for 1 to 2 minutes at the end—watch closely so the glaze doesn’t burn.
Step 7: Rest, slice, and serve
Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices settle so the slices stay moist and hold together.
Slice into 8 thick slices and serve warm. This is especially good with mashed potatoes, green beans, or buttered corn.
Pro Tips
- Chop the vegetables finely: Small pieces cook through fully and blend into the meatloaf so it slices neatly.
- Don’t overmix: Mix just until combined for a tender texture.
- Use a thermometer: Pull the meatloaf when it hits 160°F in the center for safe, juicy results.
- Sheet pan vs. loaf pan: Sheet pan gives more browned surface; loaf pan is tidier but can be softer on the sides.
- Rest before slicing: Those 10 minutes make a big difference in moisture and clean slices.
Variations
- BBQ-style glaze: Swap the ketchup for 3/4 cup barbecue sauce and keep the 2 tablespoons brown sugar.
- Cheddar-stuffed: Shape half the mixture in the pan, add 1 cup shredded cheddar down the center (leave a border), then cover with remaining mixture and seal the edges before baking.
- Spicy kick: Add 1/4 teaspoon cayenne to the meat mixture, or mix 1 tablespoon hot sauce into the glaze.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices in a covered skillet over medium-low heat with a splash of water, or in the microwave in 30-second bursts.
Freeze: Wrap cooled slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: You can mix and shape the meatloaf up to 24 hours in advance. Cover and refrigerate. Keep the glaze separate, then bake as directed (add 5 extra minutes at the first bake if the loaf goes in very cold).
Nutrition (per serving)
Approximate, per 1 of 8 servings: 390 calories, 24 g protein, 24 g fat, 19 g carbohydrates, 7 g sugar, 2 g fiber, 720 mg sodium.
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