Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20 preferred)
- 1 cup (120 g) plain breadcrumbs
- 1 packet (1 oz / 28 g) onion soup mix
- 2 large eggs
- 1/2 cup (120 ml) milk
- 2 tbsp ketchup (in the meat mixture)
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Glaze: 1/2 cup (120 g) ketchup + 2 tbsp (25 g) packed brown sugar + 1 tbsp (15 ml) apple cider vinegar
Do This
- 1) Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil (or use a loaf pan).
- 2) In a bowl, mix milk, eggs, ketchup, Worcestershire, soup mix, garlic powder, pepper, and breadcrumbs.
- 3) Add ground beef and gently mix just until combined (don’t overwork).
- 4) Shape into a loaf (about 9 x 5 inches) on the sheet, or press into a loaf pan.
- 5) Stir glaze ingredients together; spread half over the top.
- 6) Bake 45 minutes, add remaining glaze, then bake 15 minutes more (to 160°F/71°C internal).
- 7) Rest 10 minutes, slice, and serve.
Why You’ll Love This Recipe
- Classic “family dinner” flavor from onion soup mix plus a sweet-tangy ketchup glaze.
- Moist and tender texture thanks to eggs, milk, and breadcrumbs.
- Simple ingredients and straightforward steps (no fancy tools required).
- Great for leftovers: sandwiches, meal prep, and quick weeknight dinners.
Grocery List
- Produce: None required (optional: chopped parsley for serving)
- Dairy: Milk
- Meat: Ground beef (80/20 preferred)
- Pantry: Plain breadcrumbs, onion soup mix (1 packet), ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, garlic powder, black pepper
Full Ingredients
Meatloaf
- 2 lb (907 g) ground beef (80/20 recommended for best flavor and moisture)
- 1 cup (120 g) plain breadcrumbs
- 1 packet (1 oz / 28 g) onion soup mix
- 2 large eggs
- 1/2 cup (120 ml) milk
- 2 tbsp (30 g) ketchup
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Glossy Ketchup Glaze
- 1/2 cup (120 g) ketchup
- 2 tbsp (25 g) packed brown sugar
- 1 tbsp (15 ml) apple cider vinegar
Optional for Serving
- Mashed potatoes, roasted potatoes, or buttered egg noodles
- Green beans, peas, or a simple side salad
Step-by-Step Instructions
Step 1: Heat the oven and set up the pan
Preheat your oven to 350°F (175°C). For easy cleanup and a nicely browned exterior, line a rimmed baking sheet with foil (and lightly grease it). You can also use a 9 x 5-inch loaf pan, but a free-form loaf on a sheet tends to brown better and releases more fat as it cooks.
Step 2: Mix the binder (so the loaf stays tender)
In a large bowl, whisk together the milk and eggs until smooth. Add the breadcrumbs, onion soup mix, ketchup, Worcestershire sauce, garlic powder, and black pepper. Stir until the breadcrumbs are evenly moistened. This quick “soak” helps the meatloaf stay juicy instead of dense.
Step 3: Add the beef and gently combine
Add the ground beef to the bowl. Using clean hands or a fork, mix just until everything is evenly combined and you no longer see dry breadcrumb patches. Stop as soon as it comes together; overmixing can make meatloaf tight and tough.
Step 4: Shape the meatloaf
If using a baking sheet, shape the mixture into a loaf about 9 x 5 inches and roughly 2 to 2 1/2 inches tall. Aim for a shape that’s even from end to end so it cooks uniformly. If using a loaf pan, press the mixture in lightly and smooth the top (don’t pack it down hard).
Step 5: Stir up the glaze and apply the first coat
In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar until glossy and smooth. Spread about half of the glaze over the top of the loaf in an even layer.
Step 6: Bake, then glaze again for that shiny finish
Bake at 350°F (175°C) for 45 minutes. Carefully remove the pan from the oven and spread the remaining glaze over the top.
Return to the oven and bake for 15 minutes more, or until the center registers 160°F (71°C) on an instant-read thermometer.
Step 7: Rest, slice, and serve
Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together and stay moist. Slice into 8 portions and serve warm.
Pro Tips
- Use 80/20 ground beef for the best classic meatloaf texture. Very lean beef (90/10) can bake up dry.
- Don’t overmix. Mix until combined, then stop; too much mixing makes the loaf dense.
- Free-form loaf = more glaze and better browning. Baking on a lined sheet gives you more surface area for that glossy ketchup topping.
- Check temperature, not time. Pull the meatloaf when it reaches 160°F (71°C) in the center.
- For cleaner slices: Use a sharp knife and wipe the blade between cuts, especially if the glaze is sticky.
Variations
- BBQ glaze: Replace the ketchup in the glaze with 1/2 cup (120 g) BBQ sauce and keep the brown sugar and vinegar as written (or skip the sugar if your sauce is very sweet).
- Spicy-sweet glaze: Add 1–2 tsp hot sauce to the glaze, or whisk in 1/2 tsp cayenne to the meat mixture.
- Mini meatloaves: Shape into 8 individual portions and bake at 350°F (175°C) for 20–25 minutes, glazing halfway through, until they hit 160°F (71°C).
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Freeze: Wrap cooled slices (or the whole loaf) tightly in foil, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes (cover with foil to prevent drying), or microwave in 30-second bursts until hot.
Make-ahead: Mix and shape the loaf up to 24 hours ahead; cover and refrigerate. Apply glaze right before baking. If baking straight from the fridge, add 5–10 minutes to the bake time and still cook to 160°F (71°C).
Nutrition (per serving)
Approximate (1 of 8 servings): 390 calories, 26 g protein, 24 g fat, 18 g carbs, 2 g fiber, 9 g sugar, 980 mg sodium. Values vary by brand (especially onion soup mix and ketchup) and fat content of the beef.
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