Homestyle Beef Meatloaf With Onion Tomato Jam Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 55 minutes
• Total Time: 2 hours 15 minutes

Quick Ingredients

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced (about 4 cups)
• 1 tsp kosher salt (divided)
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 2 tbsp packed light brown sugar
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce (divided)
• 1 tsp dried thyme
• 1/2 tsp black pepper (divided)
• 2 lb ground beef (85/15)
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1) Cook onions in olive oil + butter with salt until deeply caramelized, 35–45 minutes.
• 2) Stir in garlic, tomato paste, crushed tomatoes, brown sugar, balsamic, Worcestershire, thyme, and pepper; simmer to jammy, 15 minutes. Reserve 3/4 cup for topping.
• 3) Heat oven to 375°F. Line a rimmed sheet pan with foil; set a rack on top (or use a loaf pan).
• 4) Mix milk + panko. Add beef, eggs, ketchup, Dijon, remaining Worcestershire, remaining salt/pepper, parsley, and 1/2 cup jam; mix gently.
• 5) Shape into a loaf (about 9 x 5 inches). Spread reserved jam over the top.
• 6) Bake 55–65 minutes to 160°F internal temp. Rest 10–15 minutes.
• 7) Slice thick and serve with extra warm jam spooned over if you like.

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Why You’ll Love This Recipe

• Deep, cozy flavor: Slow-cooked onions and tomato jam turn sweet-savory and glossy, like a built-in sauce.
• Extra juicy meatloaf: The jam gently melts into the top as it bakes, keeping the loaf moist and flavorful.
• Practical and home-cook friendly: Simple ingredients, clear steps, and a thermometer-friendly bake.
• Great leftovers: Slices reheat beautifully for sandwiches and weeknight dinners.

Grocery List

• Produce: 2 large yellow onions, garlic, fresh parsley (optional)
• Dairy: unsalted butter, whole milk, eggs
• Meat: 2 lb ground beef (85/15 recommended)
• Pantry: olive oil, kosher salt, black pepper, panko breadcrumbs, tomato paste, canned crushed tomatoes, light brown sugar, balsamic vinegar, Worcestershire sauce, dried thyme, ketchup, Dijon mustard

Full Ingredients

Onion and Tomato Jam (for topping and mixing into the loaf)

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced (about 4 cups)
• 1/2 tsp kosher salt (for the onions)
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 2 tbsp packed light brown sugar
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/4 tsp black pepper
• 2 tbsp water (only if the pan gets dry while cooking)

Meatloaf

• 2 lb ground beef (85/15)
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)
• 1/2 cup onion and tomato jam (mixed into the meatloaf)
• 3/4 cup onion and tomato jam (spread on top before baking)

Optional for Serving

• Extra warmed jam for spooning over slices
• Mashed potatoes, buttered egg noodles, or roasted green beans

Step-by-Step Instructions

Step 1: Caramelize the onions slowly

In a large skillet or wide sauté pan, heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Add the thinly sliced onions and sprinkle with 1/2 tsp kosher salt. Stir to coat.

Cook for 35–45 minutes, stirring every few minutes. The onions should shrink down dramatically and turn deep golden brown. If the pan looks dry or the browned bits are threatening to scorch, add 1 tbsp water at a time and scrape up the fond.

Step 2: Turn the onions into a jammy onion-tomato topping

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in 1 tbsp tomato paste and cook for 1 minute to take off the raw edge.

Add 1 cup crushed tomatoes, 2 tbsp brown sugar, 2 tbsp balsamic vinegar, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1/4 tsp black pepper. Reduce heat to low and simmer for 15 minutes, stirring often, until thick, glossy, and spreadable like a jam.

Remove from the heat. Measure out 1/2 cup of the jam for the meat mixture and 3/4 cup for the topping. If you have extra, save it for serving.

Step 3: Prep the oven and pan for even baking

Preheat the oven to 375°F.

For the best texture (less greasy, nicely browned sides), line a rimmed sheet pan with foil and set an oven-safe rack on top. If you don’t have a rack, you can bake in a standard 9 x 5-inch loaf pan, but the sides will steam a bit more.

Step 4: Make the panade (this keeps the loaf tender)

In a large bowl, combine 1 cup panko and 1/2 cup whole milk. Stir and let sit for 5 minutes. This quick soak helps the meatloaf stay moist and sliceable.

Step 5: Mix and shape the meatloaf without overworking

To the breadcrumb-milk mixture, add 2 lb ground beef, 2 eggs, 2 tbsp ketchup, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1/2 tsp kosher salt, 1/4 tsp black pepper, parsley (if using), and 1/2 cup onion-tomato jam.

Mix gently with your hands until just combined. Avoid kneading; overmixing can make meatloaf dense.

Shape the mixture into a loaf about 9 x 5 inches on the rack (or press into your loaf pan).

Step 6: Add the jam topping so it melts into the loaf

Spoon the reserved 3/4 cup onion and tomato jam over the top of the loaf. Use the back of a spoon to spread it into an even layer.

As it bakes, the jam will slowly soften and “melt” into the surface, creating a sticky, savory-sweet cap that bastes the meat.

Step 7: Bake to the right internal temperature

Bake at 375°F for 55–65 minutes, or until an instant-read thermometer inserted into the center reads 160°F.

If you want a slightly darker, more lacquered top, you can broil for 1–2 minutes at the end. Keep a close eye on it; the jam contains sugar and can burn quickly.

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10–15 minutes before slicing. This helps the juices redistribute so your slices stay juicy instead of crumbly.

Slice thick and serve warm. If you saved extra jam, warm it gently and spoon a little over each slice.

Pro Tips

• Use a thermometer: Pull the meatloaf at 160°F in the center for safe, juicy results.
• Choose 85/15 beef: It has enough fat to stay moist but won’t leave the loaf swimming in grease.
• Jam consistency matters: Cook the jam until it’s thick and spreadable. If it’s too watery, it can slide off the loaf instead of glazing it.
• Don’t overmix: Mix just until everything is evenly distributed to avoid a tight, rubbery texture.
• Rack method = better crust: Baking on a rack lets fat drip away and browns the sides more evenly than a loaf pan.

Variations

• Smoky ranch-style: Add 1 tsp smoked paprika to the meat mixture and swap half the balsamic in the jam for 2 tbsp apple cider vinegar.
• Cheddar-stuffed: Form the loaf in two layers and tuck 1 cup shredded sharp cheddar in the center, sealing the edges well before topping with jam.
• Turkey-beef blend: Use 1 lb ground beef + 1 lb ground turkey. Bake to the same 160°F internal temp.

Storage & Make-Ahead

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

Freeze: Wrap cooled slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered baking dish at 325°F for 15–20 minutes, or microwave in short bursts. Spoon a little extra jam on top before reheating to keep everything moist.

Make-ahead option: Make the jam up to 5 days ahead and refrigerate. You can also shape the meatloaf (without baking) and refrigerate it tightly covered for up to 24 hours; add the jam topping right before baking.

Nutrition (per serving)

Approximate (based on 6 servings): 490 calories, 34 g protein, 27 g fat, 28 g carbohydrates, 3 g fiber, 12 g sugar, 820 mg sodium.