Homestyle Beef Meatloaf with Chunky Tomato-Onion Relish

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 3/4 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1/2 cup (120 ml) whole milk
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika (optional)
• Relish topping: 1 can (14.5 oz / 411 g) diced tomatoes (drained), 1/2 cup diced onion, 2 tbsp ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tbsp olive oil, 1/2 tsp salt

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil (or use a lightly greased loaf pan).
• 2. Mix relish topping ingredients in a bowl; set aside so flavors blend.
• 3. Stir breadcrumbs + milk to make a quick panade; rest 5 minutes.
• 4. Gently mix beef, eggs, onion, garlic, seasonings, and panade until just combined.
• 5. Shape into a loaf (about 9 x 5 inches) on the baking sheet (or pack into a loaf pan).
• 6. Spoon relish over the top; bake 55–65 minutes until center hits 160°F (71°C).
• 7. Rest 10 minutes, slice thick, and serve with the pan juices and extra relish.

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Why You’ll Love This Recipe

• Classic, homestyle comfort: Tender beef meatloaf with a familiar, cozy flavor.
• Bright, chunky topping: A tomato-onion relish bakes into a textured, tangy-sweet crown.
• Moist (not dry): The milk-and-breadcrumb panade keeps the loaf juicy and sliceable.
• Weeknight-friendly: Simple ingredients, straightforward steps, and great leftovers.

Grocery List

• Produce: 1 medium yellow onion, 2 cloves garlic
• Dairy: 2 large eggs, whole milk
• Pantry: ground beef, plain breadcrumbs, canned diced tomatoes, ketchup, apple cider vinegar, brown sugar, olive oil, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef, ideally 80/20 for best flavor and moisture
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika (optional, for subtle smokiness)

Chunky Tomato-Onion Relish Topping

• 1 can (14.5 oz / 411 g) diced tomatoes, drained well (save 2 tbsp juice if you want a looser relish)
• 1/2 cup (75 g) yellow onion, diced small (chunky but not huge)
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 1 tbsp packed light brown sugar
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Optional for Serving

• Mashed potatoes, buttered noodles, or roasted potatoes
• Green beans or a crisp salad
• Extra ketchup or Dijon at the table

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat your oven to 375°F (190°C).

For the easiest cleanup and the most browned edges, line a rimmed baking sheet with foil and lightly oil it. You can also use a standard 9 x 5-inch loaf pan (lightly greased), but the sides will steam a bit more and brown less.

Step 2: Mix the chunky tomato-onion relish topping

In a medium bowl, combine the drained diced tomatoes, diced onion, ketchup, apple cider vinegar, brown sugar, olive oil, salt, and pepper. Stir well.

Set it aside while you make the meatloaf. This short rest helps the onions lightly pickle and the flavors round out so the topping tastes bright after baking.

Step 3: Make a quick breadcrumb panade (the moisture secret)

In a large bowl, stir together the breadcrumbs and milk until evenly moistened. Let it sit for 5 minutes.

This step keeps the meatloaf tender and helps it hold moisture instead of squeezing out juices while it bakes.

Step 4: Combine the meatloaf mixture gently

To the breadcrumb mixture, add the eggs, diced onion, minced garlic, kosher salt, black pepper, Worcestershire, Dijon, and smoked paprika (if using). Mix until combined.

Add the ground beef and mix with your hands (or a fork) just until everything is evenly incorporated. Stop as soon as it comes together; overmixing can make meatloaf dense.

Step 5: Shape the loaf for even cooking

Transfer the meat mixture to your prepared baking sheet and shape into a loaf about 9 x 5 inches, roughly 2 to 2 1/2 inches tall. Smooth the top so the relish sits evenly.

If using a loaf pan, press the mixture in gently (don’t pack it hard), and leave the top slightly domed rather than flat.

Step 6: Top with relish and bake until perfectly done

Spoon the chunky tomato-onion relish evenly over the top of the loaf, letting it mound slightly down the center. The edges will caramelize and get a little jammy as it bakes.

Bake at 375°F (190°C) for 55 to 65 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

If you want a deeper color on the topping, you can broil for 1 to 2 minutes at the end, watching closely so the sugars don’t burn.

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This makes it cleaner to cut and helps the juices redistribute.

Slice into thick pieces and serve with any juices on the pan. If you used a loaf pan, carefully pour off excess fat before slicing, then spoon a bit of relish from the top over each serving.

Pro Tips

• Drain the tomatoes well: Too much liquid can make the topping watery and prevent that textured, baked-on relish layer.
• Use 80/20 beef: Lean beef can work, but the loaf is noticeably juicier with a little fat.
• Mix lightly: Overworking the meat makes a tight, rubbery loaf. Combine until just uniform.
• Freeform loaf browns better: On a baking sheet, more surface area gets heat, giving you tastier edges.
• Trust the thermometer: Pull at 160°F (71°C) in the center for safe, juicy slices.

Variations

• Italian-style: Swap Dijon for 1 tsp Italian seasoning, add 1/4 cup grated Parmesan, and serve with extra warm marinara.
• Spicy-sweet relish: Add 1 minced chipotle in adobo (or 1/2 tsp red pepper flakes) to the relish for heat.
• Extra-veg (still homestyle): Add 1/2 cup finely diced bell pepper or celery to the meat mixture (keep the dice small so slices hold together).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. The relish keeps the top moist and flavorful.

Reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes (best texture), or microwave in short bursts until hot.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Keep it covered in the refrigerator, and keep the relish separate. Add the topping right before baking.

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

Nutrition (per serving)

Approximate, based on 8 servings: 390 calories; 25 g protein; 28 g fat; 11 g carbohydrates; 2 g fiber; 5 g sugar; 720 mg sodium.