Homestyle Black Pepper Beef Meatloaf With Ketchup Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• 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)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, grated (about 3/4 cup / 120 g)
• 3 garlic cloves, minced
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 2 tsp coarse ground black pepper (plus more to finish)
• 1/2 tsp dried thyme (optional)
• Glaze: 1/2 cup (120 g) ketchup + 2 tbsp (25 g) packed brown sugar + 1 tbsp (15 ml) apple cider vinegar + 1/2 tsp coarse black pepper

Do This

• 1) Heat oven to 375°F (190°C). Line a rimmed sheet pan with foil and lightly oil it.
• 2) Stir breadcrumbs + milk in a bowl; rest 5 minutes.
• 3) Mix in eggs, onion, garlic, Worcestershire, salt, and coarse black pepper.
• 4) Add beef and gently mix just until combined; form a 10 x 5-inch loaf on the pan.
• 5) Bake 40 minutes. Stir glaze; spread over loaf; bake 15–20 minutes more to 160°F internal temp.
• 6) Rest 10 minutes, slice thick, and serve with extra black pepper if you like it bold.

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Why You’ll Love This Recipe

• Bold but familiar: coarse black pepper brings a steakhouse-style kick without changing the classic meatloaf vibe.
• Moist, tender slices: the breadcrumb-and-milk mixture plus eggs keep everything juicy and cohesive.
• Old-school ketchup topping: sticky, tangy, and a little sweet, it caramelizes beautifully in the oven.
• Reliable for weeknights or Sunday dinner: straightforward ingredients, big payoff, great leftovers.

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves
• Dairy: whole milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, kosher salt, coarse ground black pepper, dried thyme (optional)
• Meat: 2 lb ground beef (80/20 recommended)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 for best flavor and moisture)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, grated on a box grater (about 3/4 cup / 120 g)
• 3 garlic cloves, minced
• 2 tbsp (30 ml) Worcestershire sauce
• 1 1/2 tsp kosher salt
• 2 tsp coarse ground black pepper (the “star” flavor)
• 1/2 tsp dried thyme (optional, but nice)

Classic Ketchup Topping (Glaze)

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1/2 tsp coarse ground black pepper

Optional for Serving

• Extra ketchup on the side
• Mashed potatoes, green beans, or buttered corn
• A final pinch of coarse black pepper over the slices

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Heat your oven to 375°F (190°C). Line a rimmed sheet pan with foil (for easy cleanup) and lightly oil the foil. Forming the meatloaf on a sheet pan instead of in a deep loaf pan helps it cook evenly and keeps the sides from steaming (which can make it dense).

Step 2: Make the breadcrumb panade for tenderness

In a large mixing bowl, combine the breadcrumbs and milk. Stir until evenly moistened, then let it sit for 5 minutes. This mixture (sometimes called a panade) is one of the simplest ways to get a moist, tender meatloaf that still slices neatly.

Step 3: Add the flavor builders (including plenty of black pepper)

To the breadcrumb mixture, add the eggs, grated onion, minced garlic, Worcestershire sauce, kosher salt, 2 tsp coarse ground black pepper, and dried thyme (if using). Mix with a fork until the eggs are fully blended and the onion is evenly distributed.

Why grate the onion? It melts into the meatloaf as it bakes, giving you moisture and flavor without noticeable chunks.

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

Add the ground beef to the bowl. Using clean hands, gently mix just until everything is combined and no dry breadcrumb pockets remain. Stop as soon as it looks uniform—overmixing can make meatloaf tight and tough.

Step 5: Shape the loaf for even cooking

Transfer the mixture to your prepared sheet pan and shape it into a loaf about 10 inches long and 5 inches wide, with a slightly rounded top. Smooth any cracks with damp fingers so the loaf bakes up neatly and holds onto the glaze.

Step 6: Bake, then glaze

Bake for 40 minutes. While it bakes, make the glaze by stirring together the ketchup, brown sugar, apple cider vinegar, and 1/2 tsp coarse ground black pepper in a small bowl.

After 40 minutes, pull the pan out and spread the glaze evenly over the top and slightly down the sides. Return to the oven and bake for 15 to 20 minutes more, or until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

Let the meatloaf rest on the pan for 10 minutes. This helps the juices redistribute so you get moist slices instead of a puddle on the cutting board.

Slice into 6 thick slices and serve warm. For a little extra bite, finish with a light pinch of coarse black pepper over the slices and offer extra ketchup at the table.

Pro Tips

• Use coarse ground black pepper, not fine: coarse pepper gives you that bold, classic “peppery” bite in every slice.
• Keep mixing to a minimum: mix just until combined for a tender, homestyle texture.
• Grate the onion: it disappears into the loaf, adding moisture and flavor without chunks that can cause crumbling.
• Thermometer beats guesswork: pull the meatloaf at 160°F (71°C) in the center for safe, juicy results.
• Want more glaze? Double the glaze and serve half warm on the side (don’t reuse glaze that touched raw meat).

Variations

• Smoky ranch-style: swap 1/2 lb of the beef for ground pork and add 1 tsp smoked paprika to the meat mixture.
• Bacon-topped: lay 6 slices bacon over the loaf before baking; glaze after 40 minutes as written (bacon may extend bake time slightly—still cook to 160°F).
• Spicy-sweet glaze: add 1 tsp hot sauce or 1/2 tsp cayenne to the ketchup topping for a gentle heat behind the sweetness.

Storage & Make-Ahead

Refrigerate: Cool leftovers within 2 hours, then store in an airtight container for up to 4 days. Reheat slices covered in the microwave in 30-second bursts, or in a 325°F (163°C) oven until warmed through (about 10–15 minutes, depending on thickness).

Freeze: Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. For best texture, mix the glaze and store separately; apply it during baking as directed.

Nutrition (per serving)

Approximate, based on 6 servings: 390 calories, 28 g protein, 22 g fat, 18 g carbohydrates, 1 g fiber, 8 g sugar, 780 mg sodium.