Traditional Beef Meatloaf with Cream-Soaked Breadcrumbs and Ketchup Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 12 thick slices total)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 cup plain breadcrumbs
• 3/4 cup heavy cream
• 2 lb ground beef (80/20 preferred)
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (optional but classic)
• 1/2 cup ketchup (topping)
• 2 tbsp packed light brown sugar (topping)
• 1 tbsp apple cider vinegar (topping)

Do This

• 1) Heat oven to 350°F. Line a rimmed baking sheet with foil, then parchment.
• 2) Soak breadcrumbs in heavy cream for 5 minutes.
• 3) Mix beef, soaked breadcrumbs, onion, garlic, eggs, Worcestershire, salt, pepper, and thyme just until combined.
• 4) Shape into a 9 x 5-inch loaf on the baking sheet.
• 5) Stir ketchup, brown sugar, and vinegar; spread over loaf.
• 6) Bake 55–65 minutes, until 160°F in the center.
• 7) Rest 10 minutes, then slice and serve.

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Why You’ll Love This Recipe

• Extra tender and rich: Heavy cream-soaked breadcrumbs keep the inside moist and soft without tasting “milky.”
• Classic meatloaf flavor: Beef, onion, garlic, Worcestershire, and a sweet-tangy ketchup topping.
• Reliable results: Clear temperatures and an internal temp target so you don’t have to guess.
• Great leftovers: Slices reheat beautifully for sandwiches or quick dinners.

Grocery List

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

Full Ingredients

Meatloaf

• 1 cup plain breadcrumbs
• 3/4 cup heavy cream
• 2 lb ground beef (80/20 preferred for best flavor and tenderness)
• 1 cup finely diced yellow onion (about 1 small onion)
• 2 cloves garlic, minced
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme (optional)

Classic Ketchup Topping

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the middle of the oven and preheat to 350°F.

Line a rimmed baking sheet with foil (easy cleanup), then place a sheet of parchment on top (prevents sticking). This free-form method helps the meatloaf brown nicely on the sides instead of steaming in a loaf pan.

Step 2: Soak the breadcrumbs in heavy cream

In a medium bowl, combine 1 cup plain breadcrumbs and 3/4 cup heavy cream. Stir until evenly moistened, then let sit for 5 minutes.

This quick “panade” is the secret to a tender meatloaf: the breadcrumbs absorb the cream, then release moisture gently as the loaf bakes.

Step 3: Mix the meatloaf gently (don’t overwork it)

To the bowl with the soaked breadcrumbs, add:

• 2 lb ground beef
• 1 cup finely diced onion
• 2 cloves minced garlic
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (optional)

Use clean hands to mix just until everything is evenly combined and no dry breadcrumb patches remain. Stop as soon as it comes together; overmixing can make meatloaf dense.

Step 4: Shape the loaf

Transfer the mixture to the prepared baking sheet and shape it into a neat loaf about 9 x 5 inches and roughly 2 1/2 inches tall.

Smooth any cracks along the top and sides. A consistent shape helps it bake evenly.

Step 5: Make and apply the ketchup topping

In a small bowl, stir together:

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar

Spoon and spread the topping evenly over the top and slightly down the sides. It will bake into a glossy, sweet-tangy glaze with classic meatloaf flavor.

Step 6: Bake to the right internal temperature

Bake at 350°F for 55–65 minutes, or until an instant-read thermometer inserted into the center reads 160°F.

If you like a slightly more caramelized top, you can broil for 1–2 minutes at the end, watching closely so the sugar in the glaze doesn’t burn.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest on the baking sheet for 10 minutes. Resting helps the juices redistribute so slices hold together and stay moist.

Slice into 1-inch slices and serve warm. If there’s any glaze on the pan, spoon a little over each slice.

Pro Tips

• Use 80/20 beef if you can: Leaner beef (like 90/10) can bake up drier. The cream helps, but a little fat adds flavor and tenderness.
• Dice the onion small: Fine dice (about 1/4-inch) gives you great flavor without big crunchy pieces.
• Mix just until combined: Overmixing makes the loaf tight and tough. Gentle hands = tender slices.
• Check temp, not time: Pull at 160°F in the center for safe, juicy meatloaf.
• Free-form loaf browns best: If you use a loaf pan, consider lining it with parchment and draining excess fat halfway through baking for a less “steamed” result.

Variations

• Classic “meatloaf mix”: Replace 1/2 lb of the beef with 1/2 lb ground pork for extra juiciness and a more traditional diner-style flavor.
• Spicier glaze: Add 1–2 tsp hot sauce or 1/2 tsp cayenne to the ketchup topping for a little heat.
• Italian-style twist: Swap thyme for 1 tsp Italian seasoning and add 1/4 cup grated Parmesan. Keep the ketchup topping for a fun mash-up, or use marinara instead.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices gently in a 325°F oven for 10–15 minutes (cover with foil), or microwave in short bursts until hot.

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

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Add the topping right before baking (or up to a few hours ahead). If baking straight from the fridge, plan on 5–10 extra minutes and rely on the 160°F internal temperature.

Nutrition (per serving)

Approximate, per serving (1/6 of loaf): 520 calories, 33 g protein, 38 g fat, 14 g carbohydrates, 3 g sugar, 2 g fiber, 980 mg sodium. Values will vary by brand of beef, breadcrumbs, and ketchup.