Homestyle Beef Meatloaf with Creamy Breadcrumbs and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 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
• 1/2 cup (120 ml) whole milk
• 2 tbsp (30 ml) heavy cream
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 garlic cloves, minced
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tbsp (15 g) Dijon mustard
• 1 1/2 tsp kosher salt; 1/2 tsp black pepper
• Glaze: 1/2 cup (120 g) ketchup + 2 tbsp (25 g) brown sugar + 1 tbsp (15 ml) apple cider vinegar

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed baking sheet (or prep a loaf pan).
• 2) Soak breadcrumbs in milk + cream for 5 minutes.
• 3) Cook onion in 1 tbsp butter 5–7 minutes; add garlic 30 seconds; cool slightly.
• 4) Mix beef + soaked crumbs + onion/garlic + eggs + seasonings just until combined.
• 5) Shape into a loaf; bake 30 minutes.
• 6) Spread glaze on top; bake 25–30 minutes more to 160°F (71°C) internal temp.
• 7) Rest 10–15 minutes, slice thick, and serve.

---

Why You’ll Love This Recipe

• Extra moist texture: Breadcrumbs soaked in milk with a touch of cream keep the meatloaf tender, not dry.
• Classic homestyle flavor: Beefy, savory, and familiar with a sweet-tangy ketchup glaze.
• Reliable and sliceable: Holds together well for neat slices (and even better sandwiches the next day).
• Weeknight-friendly: Simple ingredients, straightforward steps, and mostly hands-off baking time.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves, optional fresh parsley
• Dairy: whole milk, heavy cream, butter, 2 large eggs
• Meat: 2 lb ground beef (80/20)
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, dried thyme (optional), onion powder (optional)

Full Ingredients

Breadcrumb Binder (Panade)

• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 tbsp (30 ml) heavy cream

Meatloaf

• 1 tbsp (14 g) unsalted butter (for cooking the onion)
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 garlic cloves, minced
• 2 lb (907 g) ground beef (80/20 preferred for tenderness)
• 2 large eggs
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tbsp (15 g) Dijon mustard
• 1 1/2 tsp (6 g) kosher salt
• 1/2 tsp (1 g) freshly ground black pepper
• 1 tsp (1 g) dried thyme (optional, but nice)
• 2 tbsp (8 g) finely chopped fresh parsley (optional)

Ketchup Glaze (Classic Finish)

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp (5 ml) Worcestershire sauce (optional, for extra savory depth)
• 1/4 tsp onion powder (optional)

Optional for Serving

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

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat your oven to 350°F (177°C).

For best browning and a less greasy loaf, line a rimmed baking sheet with foil and set a rack on top if you have one. If you prefer a more “classic loaf pan shape,” lightly grease a 9 x 5-inch loaf pan, but keep in mind the sides will steam a bit more.

Step 2: Make the creamy breadcrumb binder

In a medium bowl, stir together the breadcrumbs, milk, and heavy cream. Let the mixture sit for 5 minutes so the crumbs fully hydrate and turn into a thick, spoonable paste. This is the key to a moist, tender meatloaf.

Step 3: Soften the onion and garlic

In a small skillet over medium heat, melt 1 tbsp butter. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes.

Add the minced garlic and cook for 30 seconds, just until fragrant. Scrape the mixture onto a plate and let it cool for 5 minutes (warm is fine; hot is not).

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

In a large bowl, add the ground beef, the soaked breadcrumb mixture, the cooked onion and garlic, eggs, Worcestershire, Dijon, salt, pepper, and thyme (plus parsley if using).

Use clean hands or a fork to mix just until everything is evenly combined. Stop as soon as it looks uniform; overmixing can make meatloaf dense.

Step 5: Shape the loaf

Turn the mixture onto your prepared baking sheet and shape it into a compact loaf, about 9 inches long and 4 inches wide. A free-form loaf browns better and lets some fat drain away.

If using a loaf pan, gently press the mixture in without packing it too tightly.

Step 6: Bake, glaze, and finish to temperature

Bake the meatloaf at 350°F (177°C) for 30 minutes.

While it bakes, stir together the glaze: ketchup, brown sugar, apple cider vinegar, and optional Worcestershire and onion powder.

After 30 minutes, spread the glaze evenly over the top (use the back of a spoon to get a nice, thick layer). Return to the oven and bake for another 25–30 minutes, until the center reaches 160°F (71°C) on an instant-read thermometer.

If you want a slightly more caramelized top, broil on high for 1–2 minutes at the end, watching closely to prevent burning.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10–15 minutes. This helps the juices redistribute so the slices stay moist and hold together.

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

Pro Tips

• Use an instant-read thermometer: Pull at 160°F (71°C) for safe, juicy meatloaf (carryover heat will finish the job during the rest).
• Don’t skip the soak: Hydrating breadcrumbs with milk + cream prevents the meat from tightening up as it cooks.
• Mix lightly: Overworking ground beef can make the loaf tough. Combine just until the ingredients are evenly distributed.
• Free-form loaf = better glaze: Shaping on a sheet pan gives you more surface area for that classic ketchup finish and better browning.
• Cool the onion slightly: Adding piping-hot onion/garlic can start cooking the eggs in the mix and affect texture.

Variations

• Cheddar-stuffed center: Press half the mixture into shape, add 3/4 cup (85 g) shredded cheddar down the center, then seal with the remaining mixture and bake as directed.
• Smoky ranch-style glaze: Replace half the ketchup with barbecue sauce and add 1/2 tsp smoked paprika.
• More aromatic: Add 1 tsp onion powder and 1/2 tsp dried oregano to the meat mixture for a slightly more seasoned, diner-style flavor.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat slices gently in a covered skillet over low heat with a splash of water, or in the microwave at 50–70% power to avoid drying out.

Freeze: Wrap the fully cooled loaf (or individual slices) tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: You can mix and shape the loaf up to 24 hours in advance. Cover tightly and refrigerate. Let it sit at room temperature for 20 minutes before baking for more even cooking. Mix the glaze ahead as well and refrigerate.

Nutrition (per serving)

Approximate, per serving (1 of 6): 430 calories, 30 g protein, 27 g fat, 16 g carbohydrates, 3 g sugar, 1 g fiber, 780 mg sodium. Values vary by brand and exact fat content of beef.