Homestyle Beef and Shallot Meatloaf with Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 2 large shallots, finely minced (about 1/2 cup / 75 g)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 tbsp Worcestershire sauce
• 2 tsp kosher salt, plus a pinch for glaze
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika (or sweet paprika)
• Tomato topping: 1/2 cup (120 g) ketchup, 2 tbsp tomato paste, 2 tbsp brown sugar, 1 tbsp Worcestershire, 1 tsp Dijon mustard, 1 tsp apple cider vinegar

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil and parchment (or use a lightly greased loaf pan).
• 2) Sauté minced shallots in butter 5 minutes; add garlic 30 seconds. Cool 5 minutes.
• 3) Stir breadcrumbs + milk; soak 5 minutes.
• 4) Mix beef, soaked breadcrumbs, eggs, sautéed shallots, Worcestershire, salt, pepper, thyme, paprika just until combined.
• 5) Shape into an 8 x 4-inch loaf on the sheet (or pack into loaf pan) and smooth the top.
• 6) Stir glaze; spread half on top. Bake 45 minutes; add remaining glaze and bake 15 minutes more (to 160°F/71°C).
• 7) Rest 10–15 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Softer, sweeter flavor: finely minced shallots melt into the meat (no big onion chunks).
• Moist and tender: a simple breadcrumb-and-milk mixture keeps the loaf juicy.
• Classic comfort: the smooth tomato topping bakes into a glossy, tangy-sweet finish.
• Weeknight-friendly: straightforward steps, simple ingredients, and great leftovers.

Grocery List

• Produce: 2 large shallots, garlic (2 cloves)
• Meat: ground beef (2 lb / 907 g, preferably 80/20)
• Dairy: unsalted butter, whole milk, eggs
• Pantry: plain breadcrumbs, ketchup, tomato paste, brown sugar, Worcestershire sauce, Dijon mustard, apple cider vinegar, kosher salt, black pepper, dried thyme, smoked paprika

Full Ingredients

For the Meatloaf

• Ground beef: 2 lb (907 g), ideally 80/20 for best moisture
• Shallots: 2 large, very finely minced (about 1/2 cup / 75 g)
• Unsalted butter: 2 tbsp
• Garlic: 2 cloves, minced
• Plain breadcrumbs: 3/4 cup (60 g)
• Whole milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Worcestershire sauce: 1 tbsp
• Kosher salt: 2 tsp
• Black pepper: 1 tsp
• Dried thyme: 1 tsp
• Smoked paprika (or sweet paprika): 1 tsp

For the Smooth Tomato Topping

• Ketchup: 1/2 cup (120 g)
• Tomato paste: 2 tbsp (about 33 g)
• Brown sugar (light or dark): 2 tbsp (about 25 g), packed
• Worcestershire sauce: 1 tbsp
• Dijon mustard: 1 tsp
• Apple cider vinegar: 1 tsp
• Kosher salt: 1 pinch

Optional for Serving

• Mashed potatoes, roasted green beans, or buttered peas
• Extra ketchup on the table

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the middle of the oven and preheat to 350°F (177°C).

Best browning option: Line a rimmed baking sheet with foil (easy cleanup) and set a sheet of parchment on top (helps prevent sticking). You can also use a lightly greased 9 x 5-inch loaf pan, but the loaf will sit in more of its juices and brown a bit less.

Step 2: Sauté the shallots until sweet and soft

In a small skillet over medium heat, melt 2 tbsp butter. Add the finely minced shallots and cook, stirring often, until softened and lightly golden, about 5 minutes.

Add the minced garlic and cook just until fragrant, about 30 seconds. Scrape the mixture onto a plate and let it cool for 5 minutes (this helps keep the eggs from scrambling when mixed).

Step 3: Make the breadcrumb-and-milk mixture

In a large mixing bowl, stir together the breadcrumbs and milk. Let stand for 5 minutes so the breadcrumbs fully absorb the milk. This simple step (sometimes called a panade) is a big reason the meatloaf stays tender instead of dense.

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

To the breadcrumb mixture, add the eggs, Worcestershire sauce, kosher salt, pepper, thyme, smoked paprika, and the cooled shallot-garlic mixture. Stir until well combined.

Add the ground beef. Using clean hands (or a fork if you prefer), mix just until everything is evenly distributed. Stop as soon as it looks uniform—overmixing can make meatloaf tough.

Step 5: Shape and smooth the loaf

Turn the mixture onto your prepared baking sheet and shape it into an even loaf about 8 x 4 inches, roughly 2 inches tall. Smooth the top and sides with damp hands so it bakes evenly and the topping spreads neatly.

If using a loaf pan, pack the mixture in gently (don’t mash it down hard) and smooth the top.

Step 6: Stir the smooth tomato topping

In a small bowl, whisk together ketchup, tomato paste, brown sugar, Worcestershire sauce, Dijon mustard, apple cider vinegar, and a pinch of salt until completely smooth. (Whisking the tomato paste in thoroughly is what gives you that silky, spreadable topping.)

Step 7: Bake with two rounds of topping

Spread about half of the tomato topping over the meatloaf in a smooth, even layer.

Bake at 350°F (177°C) for 45 minutes. Remove from the oven and spread the remaining topping on top (this second layer stays glossier and a bit sweeter).

Return to the oven and bake for 15 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10–15 minutes before slicing. Resting helps the juices redistribute so the slices hold together and stay moist.

Slice into 6 thick slices and serve warm with your favorite sides.

Pro Tips

• Mince the shallots very fine: aim for tiny pieces so they melt into the meat. If you see big shards, keep chopping.
• Use a thermometer: pull the meatloaf at 160°F (71°C) in the center for safe, juicy results.
• Free-form loaf = better glaze: shaping on a baking sheet gives more surface area for topping and browning.
• Don’t skip the cool-down: letting the sautéed shallots cool for a few minutes prevents the eggs from cooking on contact.
• Even thickness matters: a uniform shape bakes more evenly and avoids dry edges with an undercooked center.

Variations

• Beef-and-pork blend: replace 1/2 lb (227 g) of the beef with ground pork for an even more tender, rich meatloaf.
• Herby homestyle: add 2 tbsp finely chopped fresh parsley to the meat mixture for a brighter, classic diner-style flavor.
• Extra-smooth, extra-sweet topping: increase brown sugar to 3 tbsp and reduce vinegar to 1/2 tsp for a gentler tang.

Storage & Make-Ahead

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

Reheat: Warm slices in a 325°F (163°C) oven for 10–15 minutes (covered with foil to prevent drying), or microwave in short bursts until hot.

Make-ahead (best for busy nights): Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Apply the first layer of topping right before baking. You may need to add 5–10 minutes to bake time if starting very cold.

Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 28 g protein, 26 g fat, 18 g carbohydrates, 2 g fiber, 9 g sugar, 780 mg sodium.