Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20)
- 1 cup (110 g) plain breadcrumbs
- 2 large eggs
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 1/2 tsp mild paprika
- 1/4 cup (60 ml) milk
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt, 3/4 tsp black pepper
- Glaze: 1/2 cup (120 g) ketchup + 1 tsp mild paprika + 1 tsp Worcestershire + 1 tbsp brown sugar
Do This
- 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil (or use a loaf pan).
- 2. Mix glaze ingredients; set aside.
- 3. Combine breadcrumbs + milk, then mix in eggs, onion, garlic, paprika, Worcestershire, salt, and pepper.
- 4. Gently mix in ground beef; form a loaf (about 9 x 5 inches) on the sheet.
- 5. Bake 40 minutes, then spread on glaze.
- 6. Bake 15–20 minutes more, until 160°F (71°C) internal temp; rest 10 minutes and slice.
Why You’ll Love This Recipe
- Classic comfort, upgraded: Mild paprika and garlic add warmth and depth without making it spicy.
- Moist, tender slices: A simple breadcrumb-and-milk binder keeps the meatloaf juicy.
- That sticky ketchup glaze: Sweet-tangy shine with just enough savory edge.
- Weeknight friendly: Straightforward ingredients and a reliable bake time.
Grocery List
- Produce: 1 medium yellow onion, 1 head garlic (you’ll need 3 cloves)
- Dairy: 2 large eggs, milk
- Meat: 2 lb (907 g) ground beef (80/20 recommended)
- Pantry: plain breadcrumbs, ketchup, mild paprika, Worcestershire sauce, brown sugar, kosher salt, black pepper
Full Ingredients
Meatloaf
- 2 lb (907 g) ground beef (80/20 for best flavor and tenderness)
- 1 cup (110 g) plain breadcrumbs
- 1/4 cup (60 ml) milk
- 2 large eggs
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 1/2 tsp mild paprika
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt
- 3/4 tsp ground black pepper
Ketchup Glaze
- 1/2 cup (120 g) ketchup
- 1 tbsp (12 g) packed brown sugar
- 1 tsp Worcestershire sauce
- 1 tsp mild paprika
Optional for Serving
- Extra ketchup on the side
- Mashed potatoes or roasted potatoes
- Green beans or a simple salad
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Position a rack in the middle of the oven and preheat to 350°F (177°C). For easy cleanup and nice caramelized edges, line a rimmed baking sheet with foil and lightly oil it. You can also use a standard 9 x 5-inch loaf pan, but a free-form loaf on a sheet tends to cook more evenly and develops better glaze coverage.
Step 2: Mix the ketchup glaze
In a small bowl, stir together 1/2 cup ketchup, 1 tbsp brown sugar, 1 tsp Worcestershire, and 1 tsp mild paprika until smooth. Set aside so it’s ready to brush on later.
Step 3: Make the breadcrumb binder
In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 2 minutes so the crumbs hydrate. This simple step helps the meatloaf stay moist and slice cleanly.
Step 4: Build the flavor base
To the breadcrumb mixture, add the eggs, finely diced onion, minced garlic, 1 1/2 tsp mild paprika, 1 tbsp Worcestershire, 1 1/2 tsp kosher salt, and 3/4 tsp black pepper. Mix until evenly combined.
Step 5: Add beef and shape the loaf
Add the ground beef to the bowl. Using clean hands, gently mix just until everything is evenly distributed—avoid overmixing, which can make meatloaf dense.
Turn the mixture onto your prepared baking sheet and shape into a loaf about 9 inches long, 5 inches wide, and 2 1/2 to 3 inches tall. Smooth the top and sides so the glaze spreads evenly.
Step 6: Bake, glaze, and finish
Bake the meatloaf at 350°F (177°C) for 40 minutes. Remove from the oven and spoon or brush the glaze over the top and sides.
Return to the oven and bake for another 15–20 minutes, or until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer. If you want a slightly stickier top, you can broil for 1–2 minutes at the end—keep a close eye on it to prevent burning.
Step 7: Rest, slice, and serve
Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so you get moist slices instead of crumbly ones. Slice into 6 thick portions and serve warm, with any extra glaze scraped from the pan spooned over the top.
Pro Tips
- Dice the onion small: Fine dice helps it soften fully and prevents the loaf from falling apart.
- Mix gently: Combine until just uniform; overworking ground beef can make the texture tight and tough.
- Use a thermometer: Pull at 160°F (71°C) for safety and best juiciness.
- Free-form loaf = better glaze: More surface area means more caramelized ketchup glaze in every bite.
- Rest is not optional: A full 10 minutes makes cleaner slices and a juicier meatloaf.
Variations
- Extra garlicky: Add 1 additional clove garlic (minced) to the meat mixture, or rub a cut clove lightly over the finished loaf before serving for aroma.
- Smokier warmth: Replace 1/2 tsp of the mild paprika with 1/2 tsp smoked paprika for deeper, campfire-like flavor (still mild, not spicy).
- Mini meatloaves: Shape into 6 individual portions and bake at 350°F (177°C) for about 20 minutes, glaze, then bake 10–12 minutes more (still cook to 160°F/71°C).
Storage & Make-Ahead
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in a 325°F (163°C) oven for 10–15 minutes (add a small smear of ketchup on top to keep it moist), or microwave in short bursts until hot.
To make ahead, you can mix and shape the loaf, cover tightly, and refrigerate for up to 24 hours. When ready to bake, keep the oven at 350°F (177°C) and plan to add 5–10 minutes to the initial bake time since the loaf will be cold. You can also freeze cooked slices for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition (per serving)
Approximate, based on 6 servings: 420 calories, 28 g protein, 26 g fat, 18 g carbohydrates, 2 g fiber, 8 g sugar, 860 mg sodium.
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