Tender Beef Meatloaf with Potato Bread Crumbs and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 4 slices soft potato bread, torn (about 2 packed cups crumbs)
• 1/2 cup whole milk
• 2 lb ground beef (80/20 preferred)
• 2 large eggs
• 1 small yellow onion, grated (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 375°F. Line a rimmed sheet pan with parchment (or lightly grease a loaf pan).
• 2. Tear potato bread into crumbs; soak in milk 5 minutes.
• 3. Mix glaze: ketchup + brown sugar + vinegar (plus optional Worcestershire).
• 4. Gently mix beef + soaked crumbs + eggs + grated onion + seasonings.
• 5. Shape into a loaf; brush with half the glaze.
• 6. Bake 40 minutes; brush on remaining glaze; bake 15 minutes more (160°F internal).
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Extra tender: Milk-soaked potato bread crumbs keep the meatloaf moist and soft without getting mushy.
• Classic comfort: Beefy, savory, and just sweet enough with a glossy ketchup glaze.
• No-fuss technique: Simple ingredients, straightforward mixing, and an easy shape-and-bake method.
• Great leftovers: Slices reheat beautifully for sandwiches, rice bowls, or quick dinners.

Grocery List

• Produce: 1 small yellow onion, 2 cloves garlic
• Dairy: whole milk, 2 large eggs
• Meat: 2 lb ground beef (80/20 preferred)
• Bakery: soft potato bread (at least 4 slices)
• Pantry: ketchup, light brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

Milk-Soaked Potato Bread Crumbs

• 4 slices soft potato bread (about 8 oz total), torn into small pieces
• 1/2 cup whole milk

Meatloaf

• 2 lb ground beef (80/20 preferred for tenderness)
• 2 large eggs
• 1 small yellow onion, peeled and grated on the large holes of a box grater (about 1/2 cup, with juices)
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Ketchup Glaze

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/8 tsp kosher salt

Optional for Serving

• Mashed potatoes or buttered egg noodles
• Green beans or roasted broccoli
• Extra ketchup on the side

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

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

Line a rimmed sheet pan with parchment paper (recommended for more caramelized edges and glaze coverage). If you prefer a taller, more compact loaf, you can lightly grease a 9 x 5-inch loaf pan instead.

Step 2: Make potato bread crumbs and soak them in milk

Tear 4 slices soft potato bread into small pieces, then rub them between your fingers to form fluffy crumbs (you want about 2 packed cups).

Place the crumbs in a medium bowl and pour in 1/2 cup whole milk. Stir, then let sit for 5 minutes. The bread should absorb the milk and turn into a soft, moist mixture (this is a key tenderness boost).

Step 3: Mix the ketchup glaze

In a small bowl, whisk together:

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/8 tsp kosher salt

Set aside at room temperature so it spreads easily later.

Step 4: Combine the meatloaf mixture gently

In a large bowl, add the 2 lb ground beef, the milk-soaked potato bread mixture, 2 large eggs, grated onion (with its juices), minced garlic, 1 tbsp Worcestershire sauce, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.

Using clean hands, mix just until everything is evenly combined. Stop as soon as it comes together; overmixing can make meatloaf dense.

Step 5: Shape the loaf and add the first layer of glaze

Transfer the mixture to your prepared sheet pan and shape it into a loaf roughly 9 inches long, 4 1/2 inches wide, and 2 1/2 inches tall. Smooth the top and sides so the glaze coats nicely.

Brush or spoon on about half of the glaze, spreading it evenly over the top and slightly down the sides.

Step 6: Bake, glaze again, and finish cooking

Bake at 375°F for 40 minutes.

Remove the pan from the oven and brush on the remaining glaze. Return to the oven and bake for 15 minutes more, or until an instant-read thermometer inserted into the center reads 160°F.

If you want a slightly stickier top, you can broil for 1 to 2 minutes at the end, watching closely so the glaze does not burn.

Step 7: Rest, slice, and serve

Let the meatloaf rest on the pan for 10 minutes. This helps the juices redistribute so slices stay tender and neat.

Slice into 6 thick slices and serve warm. Spoon any pan juices over the top for extra savoriness.

Pro Tips

• Use 80/20 beef for the best texture: Leaner beef (90/10) can turn dry unless you add extra fat.
• Grate the onion, don’t dice it: Grated onion melts into the meat and adds moisture without chunks.
• Mix lightly: Combine just until uniform; overworking the meat makes it tight and tough.
• Shape on a sheet pan for better glaze: More surface area means more caramelized edges and more sticky-sweet topping in every slice.
• Go by temperature, not just time: Pull the meatloaf at 160°F in the center for safe, juicy results.

Variations

• Half beef, half pork: Use 1 lb ground beef + 1 lb ground pork for an even richer, more tender loaf.
• Spicy-sweet glaze: Add 1 tsp hot sauce or 1/2 tsp smoked paprika to the glaze for gentle heat and smoky depth.
• BBQ-style topping: Replace ketchup with 1/2 cup barbecue sauce and reduce brown sugar to 1 tbsp.

Storage & Make-Ahead

Refrigerate: Cool leftovers to room temperature (within 2 hours), then store in an airtight container for up to 4 days.

Reheat: Warm slices in a 325°F oven for 10 to 15 minutes (covered with foil), or microwave gently in 30-second bursts until hot.

Make ahead (uncooked): Mix and shape the loaf, cover tightly, and refrigerate up to 24 hours. Brush on the first layer of glaze right before baking.

Freeze: Wrap cooked, cooled slices (or the whole loaf) tightly and freeze up to 3 months. Thaw overnight in the fridge, then reheat covered in a 325°F oven until hot.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 28 g protein, 22 g carbohydrates, 26 g fat, 10 g saturated fat, 850 mg sodium, 3 g sugar, 1 g fiber.