Homestyle Beef Meatloaf with Onion Powder and Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 thick slices)
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 25 minutes (includes 10-minute rest)

Quick Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 lb ground beef (80/20)
• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tsp onion powder (meatloaf)
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp Worcestershire sauce
• 1/3 cup ketchup (meatloaf)
• Glaze: 1/2 cup ketchup, 2 tbsp tomato paste, 2 tbsp packed light brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp onion powder

Do This

• 1. Heat oven to 375°F. Line a rimmed baking sheet with foil (or prep a loaf pan).
• 2. Sauté diced onion in butter over medium heat until soft and sweet, 6–8 minutes. Cool 5 minutes.
• 3. Stir breadcrumbs + milk to make a panade; rest 2 minutes.
• 4. Mix beef, panade, eggs, sautéed onion, onion powder, garlic powder, salt, pepper, Worcestershire, and ketchup just until combined.
• 5. Shape into a loaf (about 9 x 5 inches) on the baking sheet; brush with half the glaze.
• 6. Bake 40 minutes, brush with remaining glaze, then bake 15–25 minutes more to 160°F internal temp.
• 7. Rest 10 minutes, slice thick, and serve with extra glaze from the pan if you like.

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Why You’ll Love This Recipe

• Classic comfort, reliable results: The breadcrumb-and-milk panade keeps the meatloaf tender and sliceable.
• Layered onion flavor: Sweet sautéed onion plus onion powder in both the loaf and the glaze.
• That glossy tomato glaze: Tangy, slightly sweet, and lacquered on in two rounds for maximum flavor.
• Home-cook friendly: Simple ingredients, no special equipment required.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: unsalted butter, whole milk, 2 large eggs
• Pantry: ground beef (80/20), plain breadcrumbs, ketchup, tomato paste, light brown sugar, apple cider vinegar, Worcestershire sauce, onion powder, garlic powder, kosher salt, black pepper

Full Ingredients

For the Meatloaf

• Unsalted butter: 2 tbsp
• Yellow onion: 1 medium, finely diced (about 1 cup)
• Plain breadcrumbs: 1 cup
• Whole milk: 1/2 cup
• Ground beef: 2 lb (80/20 preferred for juiciness)
• Eggs: 2 large
• Ketchup: 1/3 cup
• Worcestershire sauce: 2 tsp
• Onion powder: 2 tsp
• Garlic powder: 1 tsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/2 tsp

For the Tomato Glaze

• Ketchup: 1/2 cup
• Tomato paste: 2 tbsp
• Light brown sugar: 2 tbsp, packed
• Apple cider vinegar: 1 tbsp
• Worcestershire sauce: 1 tsp
• Onion powder: 1 tsp
• Black pepper: 1/4 tsp
• Optional: 1/8 tsp kosher salt (only if your ketchup is low-sodium)

Optional for Serving

• Mashed potatoes or buttered egg noodles
• Green beans or a simple side salad
• Extra ketchup (or any glaze left on the pan)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 375°F.

For easiest cleanup and best browning, line a rimmed baking sheet with foil (then lightly grease it). You can also use a standard 9 x 5-inch loaf pan, but a free-form loaf on a baking sheet tends to brown better and shed extra grease.

Step 2: Sauté the onion for sweet, mellow flavor

Melt 2 tablespoons unsalted butter in a skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and lightly golden, 6–8 minutes.

This step is the first “layer” of onion flavor: it takes the bite out of raw onion and builds a sweeter, deeper base. Transfer onions to a plate and let them cool for about 5 minutes so they don’t start cooking the eggs in the next step.

Step 3: Make the breadcrumb panade (your tenderness insurance)

In a large mixing bowl, combine 1 cup breadcrumbs with 1/2 cup milk. Stir until evenly moistened, then let it sit for 2 minutes.

This simple mixture helps the meatloaf hold onto moisture so it bakes up tender rather than dense.

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

To the bowl with the panade, add:

• 2 lb ground beef
• 2 large eggs
• 1/3 cup ketchup
• 2 tsp Worcestershire sauce
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• cooled sautéed onions

Use clean hands or a fork to mix just until everything is evenly combined. Stop as soon as it comes together; overmixing can make the loaf tough.

Step 5: Shape the loaf and mix the tomato glaze

Turn the meat mixture onto your prepared baking sheet and shape it into a compact loaf about 9 inches long and 5 inches wide (roughly the shape of a standard loaf pan). Smooth the top and sides so it bakes evenly.

In a small bowl, whisk together the glaze ingredients: 1/2 cup ketchup, 2 tbsp tomato paste, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, 1 tsp onion powder, and 1/4 tsp black pepper. This is your second onion layer: onion powder amplifies the savory sweetness without adding texture.

Step 6: Glaze in two rounds for a glossy, flavorful finish

Brush or spoon about half of the glaze evenly over the top and sides of the loaf.

Bake at 375°F for 40 minutes. Pull the pan out, brush on the remaining glaze, and return to the oven for 15–25 minutes, or until the center registers 160°F on an instant-read thermometer.

If you’d like a slightly stickier, darker top, you can broil for 1–2 minutes at the end, watching closely to prevent burning (the sugar in the glaze can go from perfect to scorched quickly).

Step 7: Rest, slice thick, and serve

Let the meatloaf rest on the pan for 10 minutes before slicing. Resting helps the juices redistribute so the slices stay moist and don’t crumble.

Slice into 8 thick portions and serve warm. Spoon any glaze or juices from the pan over the slices for extra flavor.

Pro Tips

• Use a thermometer: Meatloaf is at its best when cooked to 160°F in the center. This prevents guesswork and keeps it juicy.
• Finely dice the onion: Smaller pieces soften faster and blend into the loaf, giving flavor without big chunks.
• Don’t pack the loaf too tight: Shape it firmly, but avoid compressing it like a brick. A lighter hand = a more tender slice.
• Free-form loaf browns better: Baking on a sheet pan gives you more caramelized edges than a loaf pan.
• Glaze twice: The first coat bakes into the surface; the second stays glossy and punchy.

Variations

• BBQ-style glaze: Replace the ketchup in the glaze with 1/2 cup of your favorite BBQ sauce, and keep the onion powder for that layered flavor.
• Spicy-sweet glaze: Add 1–2 tsp sriracha or hot sauce to the glaze and a pinch of cayenne to the meat mixture.
• More “all-onion” vibe: Add 2 tbsp dried minced onion to the meat mixture (in addition to the sautéed onion and onion powder) for extra onion presence and texture.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices covered in the microwave in 30–60 second bursts or in a 325°F oven until warmed through.

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

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. For best results, keep the glaze separate and apply right before baking. If baking straight from the fridge, expect it to take 5–10 minutes longer to reach 160°F.

Nutrition (per serving)

Approximate (based on 8 servings): 390 calories, 25 g protein, 26 g fat, 14 g carbohydrates, 2 g fiber, 8 g sugar, 820 mg sodium. Values vary by brand and exact fat content of the beef.