Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20)
- 1 cup (100 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 tsp kosher salt, 1 tsp black pepper
- 2 tbsp Worcestershire sauce
- 1/3 cup (80 ml) ketchup (for the meatloaf)
- Glaze: 1/2 cup (120 ml) ketchup, 1/4 cup (55 g) packed light brown sugar, 1 tbsp apple cider vinegar
Do This
- 1. Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil and lightly oil it.
- 2. Stir breadcrumbs + milk in a bowl; rest 2 minutes.
- 3. Mix beef, onion, eggs, soaked breadcrumbs, Worcestershire, ketchup, salt, and pepper just until combined.
- 4. Shape into a loaf (about 10 x 5 inches) on the baking sheet.
- 5. Stir glaze ingredients; spread half over loaf.
- 6. Bake 45 minutes, spread remaining glaze, then bake 10 minutes more (or until 160°F internal temp).
- 7. Rest 10 minutes, slice, and serve.
Why You’ll Love This Recipe
- Classic comfort-food flavor with a sweet-savory tomato glaze that caramelizes as it bakes.
- Moist, tender slices thanks to the breadcrumb-and-milk mixture and gentle mixing.
- Simple grocery-store ingredients you likely already have on hand.
- Great for leftovers: slices reheat beautifully for sandwiches or quick dinners.
Grocery List
- Produce: 1 medium yellow onion
- Dairy: milk, 2 large eggs
- Pantry: plain breadcrumbs, ketchup, light brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper, neutral oil (for the pan)
Full Ingredients
Meatloaf
- 2 lb (907 g) ground beef (80/20 recommended for best flavor and moisture)
- 1 cup (100 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 tbsp Worcestershire sauce
- 1/3 cup (80 ml) ketchup
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp neutral oil (optional, for greasing the pan)
Brown Sugar Tomato Glaze
- 1/2 cup (120 ml) ketchup
- 1/4 cup (55 g) packed light brown sugar
- 1 tbsp apple cider vinegar
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with foil (for easy cleanup), then lightly grease the foil with 1 teaspoon neutral oil.
You can also use a 9 x 5-inch loaf pan, but baking on a sheet gives you more glaze coverage and better caramelization on the sides.
Step 2: Make the breadcrumb mixture for a tender texture
In a medium bowl, stir together the breadcrumbs and milk until evenly moistened. Let it sit for 2 minutes so the crumbs can soak up the milk. This simple step helps the meatloaf stay juicy and slice cleanly.
Step 3: Mix the meatloaf gently (do not overwork)
In a large bowl, add the ground beef, diced onion, eggs, Worcestershire sauce, ketchup, kosher salt, black pepper, and the soaked breadcrumb mixture.
Using clean hands (or a fork), mix just until everything is evenly combined. Stop as soon as you no longer see dry crumbs or streaks of egg. Overmixing can make meatloaf dense and tough.
Step 4: Shape the loaf
Transfer the mixture to your prepared baking sheet and shape it into a compact loaf, about 10 inches long and 5 inches wide. Smooth the top and sides so the glaze coats evenly.
If the mixture feels sticky, wet your hands lightly with water to help shape it neatly.
Step 5: Stir together the brown sugar tomato glaze
In a small bowl, stir together the ketchup, packed light brown sugar, and apple cider vinegar until smooth.
The brown sugar adds sweetness and helps the topping caramelize, while the vinegar keeps it balanced so it tastes bright instead of overly sweet.
Step 6: Glaze and bake in two stages for the best caramelization
Spread about half of the glaze evenly over the top and sides of the shaped meatloaf.
Bake for 45 minutes at 350°F (175°C). Carefully remove the pan from the oven and spread the remaining glaze over the top (and any spots that look dry).
Return to the oven and bake for an additional 10 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). The glaze should look shiny and slightly darkened in spots from caramelization.
Step 7: Rest, slice, and serve
Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute, so the slices stay moist and hold together.
Slice into 12 thick slices and serve warm. If you like, spoon any pan juices around the slices for extra flavor.
Pro Tips
- Use 80/20 ground beef: The fat keeps the meatloaf flavorful and moist. Leaner beef can turn out drier.
- Dice the onion small: Fine pieces soften fully while baking and blend into the loaf for better texture.
- Mix lightly: Combine until just uniform. Overmixing compacts the meat and can make slices tough.
- Check temperature, not just time: Pull it when the center hits 160°F (71°C) for safely cooked, still-juicy meatloaf.
- Two-stage glazing matters: Adding glaze twice builds a thicker, stickier topping that caramelizes without burning.
Variations
- BBQ-style glaze: Replace the glaze ketchup with BBQ sauce (same measurement) and keep the brown sugar and vinegar.
- Half beef, half pork: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground pork for a richer, more tender loaf.
- Spicy-sweet glaze: Add 1/2 tsp cayenne pepper to the glaze or stir 1 tbsp hot sauce into the ketchup mixture.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm slices in a 325°F (163°C) oven for 10–15 minutes, or microwave gently in 30-second bursts. Add a small spoonful of ketchup on top if you want to refresh the glaze.
Make-ahead: Mix and shape the loaf up to 24 hours in advance. Cover and refrigerate. Let it sit at room temperature for 20 minutes, then glaze and bake as directed.
Nutrition (per serving)
Approximate, based on 6 servings: Calories: 420; Protein: 29 g; Carbohydrates: 20 g; Fat: 25 g; Saturated Fat: 9 g; Fiber: 1 g; Sugars: 12 g; Sodium: 820 mg.
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