Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20)
- 1 cup (100 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 small yellow onion, finely diced (about 1/2 cup / 75 g)
- 1 cup (240 g) ketchup, divided (1/2 cup in the loaf + 1/2 cup on top)
- 2 tsp kosher salt
- 1 tsp black pepper
Do This
- 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil (or use a loaf pan).
- 2. Mix breadcrumbs + milk in a bowl; rest 5 minutes to soften.
- 3. Add eggs, onion, 1/2 cup ketchup, salt, and pepper; stir to combine.
- 4. Add ground beef; gently mix just until evenly combined (don’t overwork).
- 5. Shape into a loaf (about 9 x 5 inches) on the sheet; spread 1/2 cup ketchup over the top.
- 6. Bake 55–65 minutes to 160°F (71°C) internal temp. Rest 10 minutes, slice, and serve.
Why You’ll Love This Recipe
- Classic, familiar flavor that’s kid-friendly and crowd-friendly.
- Ketchup inside and on top keeps it moist, tender, and saucy.
- Simple ingredients and straightforward steps (no fancy tools needed).
- Great leftovers for sandwiches, meal prep, and quick dinners.
Grocery List
- Produce: 1 small yellow onion
- Dairy: milk, 2 large eggs
- Meat: 2 lb ground beef (80/20 recommended)
- Pantry: plain breadcrumbs, ketchup, kosher salt, black pepper
Full Ingredients
Meatloaf Mixture
- Plain breadcrumbs: 1 cup (100 g)
- Milk: 1/2 cup (120 ml)
- Large eggs: 2
- Yellow onion: 1 small, finely diced (about 1/2 cup / 75 g)
- Ketchup (for inside the loaf): 1/2 cup (120 g)
- Kosher salt: 2 tsp
- Black pepper: 1 tsp
- Ground beef: 2 lb (907 g), preferably 80/20 for best moisture
Topping
- Ketchup (for the top): 1/2 cup (120 g)
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Preheat your oven to 350°F (177°C).
For easy cleanup and great browning, line a rimmed baking sheet with foil (or parchment over foil). You can also use a 9 x 5-inch loaf pan, but a sheet pan allows more edges to brown and lets excess fat drain away.
Step 2: Make a quick breadcrumb soak for tenderness
In a large mixing bowl, combine the breadcrumbs and milk. Stir until evenly moistened, then let it sit for 5 minutes.
This quick soak helps the breadcrumbs hydrate so the meatloaf bakes up soft and moist instead of tight or dry.
Step 3: Add the flavor and moisture builders
To the breadcrumb-and-milk mixture, add the 2 eggs, the finely diced onion, 1/2 cup (120 g) ketchup, kosher salt, and black pepper.
Stir until the mixture looks cohesive and the eggs are fully blended in.
Step 4: Gently mix in the ground beef
Add the 2 lb ground beef to the bowl. Using clean hands or a fork, mix gently until everything is evenly combined and you no longer see dry breadcrumbs.
Important: Stop mixing as soon as it comes together. Overmixing packs the meat and can make the loaf dense.
Step 5: Shape the loaf and add the ketchup topping
Transfer the mixture to your prepared baking sheet and shape it into a loaf about 9 x 5 inches and roughly 2 to 2 1/2 inches tall. Keep the shape even so it cooks evenly.
Spread 1/2 cup (120 g) ketchup in an even layer over the top and slightly down the sides for that classic, glossy finish.
Step 6: Bake until perfectly cooked
Bake at 350°F (177°C) for 55 to 65 minutes, or until the thickest part of the meatloaf reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.
If you used a loaf pan and see a lot of rendered fat around the edges, carefully spoon off a little (optional) about halfway through baking, then continue baking.
Step 7: Rest, slice, and serve
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together and stay moist.
Slice into 8 thick slices and serve warm. (This is especially good with mashed potatoes, buttered green beans, or a simple salad.)
Pro Tips
- Use 80/20 ground beef: The extra fat keeps the loaf tender and juicy. Leaner beef (like 90/10) can taste drier.
- Dice the onion small: Fine dice helps it soften fully in the bake and blends into the texture.
- Don’t overmix: Mix just until combined for a softer, homestyle texture.
- Measure the loaf thickness: A wider, flatter loaf cooks more evenly than a tall, narrow one.
- Trust the thermometer: Pull at 160°F (71°C) for food safety and best texture.
Variations
- Mini meatloaves: Form 8 individual portions and bake at 350°F (177°C) for 25–30 minutes, topping each with ketchup.
- Extra-tender version: Use 3/4 cup (180 ml) milk instead of 1/2 cup for a softer texture (especially helpful if your breadcrumbs are very dry).
- Slightly sweeter top: Mix the topping ketchup with 1 tbsp brown sugar (adds a classic diner-style sweetness).
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Freeze: Wrap slices (or the whole cooled loaf) tightly and freeze up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 15–20 minutes (add a spoonful of ketchup on top if you want it extra moist), or microwave gently in 30-second bursts until hot.
Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate, then spread ketchup on top right before baking.
Nutrition (per serving)
Approximate, per 1/8 of the loaf: 360 calories, 25 g protein, 21 g fat, 17 g carbohydrates, 2 g fiber, 9 g sugar, 820 mg sodium.
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