Homestyle Beef Meatloaf With Herb Blend and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 slices)
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 recommended)
• 3/4 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1/2 cup (120 ml) milk
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 tbsp chopped fresh parsley (or 2 tsp dried)
• 1 tsp dried thyme
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup (180 g) ketchup, divided
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar

Do This

• 1. Heat oven to 350°F (177°C). Line a sheet pan with foil or use a loaf pan.
• 2. Mix breadcrumbs + milk, then stir in eggs, onion, parsley, thyme, salt, pepper, and 1/4 cup ketchup.
• 3. Add ground beef and gently mix just until combined.
• 4. Shape into a loaf (about 9 x 5 inches) on the pan (or press into loaf pan).
• 5. Mix remaining 1/2 cup ketchup with brown sugar and vinegar; spread on top.
• 6. Bake 55–65 minutes, until center reaches 160°F (71°C).
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Comfort-food simple: Familiar, gentle seasoning with classic homestyle flavor.
• Moist and tender: Breadcrumbs, eggs, and milk keep the loaf juicy without being dense.
• Easy ketchup glaze: That sticky-sweet top layer bakes into a shiny, crowd-pleasing finish.
• Weeknight-friendly: Straightforward ingredients and no special equipment required.

Grocery List

• Produce: 1 medium yellow onion, fresh parsley (optional but recommended)
• Dairy: Milk, 2 large eggs
• Pantry: Plain breadcrumbs, dried thyme, ketchup, brown sugar, apple cider vinegar, kosher salt, black pepper
• Meat: Ground beef (about 2 lb / 907 g)

Full Ingredients

For the Meatloaf

• Ground beef: 2 lb (907 g), ideally 80/20 for best moisture
• Plain breadcrumbs: 3/4 cup (60 g)
• Milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Yellow onion: 1 medium, finely diced (about 1 cup / 150 g)
• Fresh parsley: 2 tbsp, chopped (or 2 tsp dried parsley)
• Dried thyme: 1 tsp
• Kosher salt: 2 tsp
• Black pepper: 1/2 tsp
• Ketchup (in the mixture): 1/4 cup (60 g)

For the Ketchup Topping (Glaze)

• Ketchup: 1/2 cup (120 g)
• Brown sugar: 1 tbsp (about 12 g), packed
• Apple cider vinegar: 1 tsp (adds a little tang; don’t skip if you like a balanced glaze)

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 350°F (177°C). For easiest cleanup, line a rimmed baking sheet with foil and lightly oil it, or use parchment paper. You can also use a standard loaf pan (9 x 5 inches), but shaping the loaf on a sheet pan allows more browning around the sides.

Step 2: Make the breadcrumb mixture (keeps it moist)

In a large mixing bowl, stir together the breadcrumbs and milk. Let it sit for 2 minutes so the crumbs hydrate. This quick step helps the meatloaf stay tender and prevents it from baking up dry.

Step 3: Add the seasonings, onion, eggs, and ketchup

To the breadcrumb-and-milk mixture, add the eggs, diced onion, parsley, thyme, salt, pepper, and 1/4 cup (60 g) ketchup. Stir until everything is evenly combined.

Step 4: Mix in the beef gently

Add the ground beef to the bowl. Using clean hands (or a fork if you prefer), mix just until the ingredients are evenly distributed and no dry breadcrumb pockets remain. Avoid over-mixing; working the meat too much can make the meatloaf tight and tough.

Step 5: Shape the loaf

Turn the mixture onto your prepared baking sheet and shape it 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 without compacting it too hard.

Step 6: Add the ketchup topping

In a small bowl, mix 1/2 cup (120 g) ketchup with 1 tbsp brown sugar and 1 tsp apple cider vinegar. Spread the glaze evenly over the top and a little down the sides. This helps seal in moisture and creates that classic glossy finish.

Step 7: Bake, check temperature, and rest before slicing

Bake for 55–65 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). (If using a loaf pan, it may take closer to the higher end of the time range.)

Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together and stay moist.

Pro Tips

• Don’t over-mix: Mix only until combined to keep the texture tender.
• Finely dice the onion: Smaller pieces soften fully and blend into the loaf (great for picky eaters).
• Shape for better glaze-to-bite ratio: A freeform loaf on a sheet pan gives you more surface area for that ketchup topping.
• Use a thermometer: Pull at 160°F (71°C) for safe, juicy meatloaf without guessing.
• Rest before slicing: Those 10 minutes make cleaner slices and a moister result.

Variations

• Beef and pork blend: Replace 1/2 lb (227 g) of the beef with ground pork for a richer, slightly softer meatloaf.
• Extra-herby: Add 1/2 tsp dried rosemary or 1 tbsp chopped fresh chives along with the parsley and thyme.
• More tangy glaze: Increase vinegar to 2 tsp and add 1 tsp Dijon mustard (still very mild, but more balanced).

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat slices covered in the microwave in 30-second bursts, or warm in a 325°F (163°C) oven until heated through (about 10–15 minutes, depending on thickness). To make ahead, you can mix and shape the loaf, cover tightly, and refrigerate it up to 24 hours before baking; add 5–10 minutes to the bake time if it goes into the oven cold. Cooked meatloaf can also be frozen (sliced or whole) for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 8 servings: 320 calories, 23 g protein, 18 g fat, 16 g carbohydrates, 1 g fiber, 6 g sugar, 620 mg sodium.