Traditional Homestyle Meatloaf With Classic Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 meatloaf)
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb ground beef (80/20 preferred)
• 1 cup plain breadcrumbs
• 1/2 cup milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 1/2 tsp kosher salt (or 1 tsp fine salt)
• 1 tsp black pepper
• 1/2 cup ketchup (for glaze)

Do This

• 1) Heat oven to 350°F. Line a baking sheet with foil (or use a lightly greased loaf pan).
• 2) Stir breadcrumbs + milk in a bowl and let sit 5 minutes.
• 3) Add eggs, onion, salt, pepper to the breadcrumb mixture; mix well.
• 4) Add ground beef and gently mix just until combined. Shape into a loaf.
• 5) Spread ketchup over the top.
• 6) Bake 60 minutes (or to 160°F internal). Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Simple, familiar ingredients with classic homestyle flavor.
• Moist and tender texture thanks to the milk-and-breadcrumb panade.
• The ketchup glaze bakes into a tangy-sweet, crowd-pleasing topping.
• Great leftovers: slices reheat beautifully for sandwiches and quick dinners.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, kosher salt, black pepper
• Meat: 2 lb ground beef

Full Ingredients

Meatloaf

• 2 lb ground beef (80/20 recommended for best moisture)
• 1 cup plain breadcrumbs
• 1/2 cup milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 1/2 tsp kosher salt (or 1 tsp fine table salt)
• 1 tsp black pepper

Ketchup Glaze

• 1/2 cup ketchup

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 350°F with a rack in the middle. For the easiest cleanup and best glaze coverage, line a rimmed baking sheet with foil. You can also use a loaf pan, but a free-form loaf on a sheet allows more browning around the edges.

Step 2: Make the breadcrumb-and-milk mixture (panade)

In a large mixing bowl, combine the 1 cup breadcrumbs and 1/2 cup milk. Stir until evenly moistened, then let it stand for 5 minutes. This simple step helps keep the meatloaf tender and prevents it from baking up dense.

Step 3: Mix in the eggs, onion, and seasonings

To the breadcrumb mixture, add the 2 eggs, finely diced onion, 1 1/2 tsp kosher salt, and 1 tsp black pepper. Mix until the eggs are fully blended and the onion is evenly distributed.

Step 4: Add the beef and mix gently

Add the 2 lb ground beef to the bowl. Using clean hands or a fork, mix gently just until everything is evenly combined. Avoid overmixing, which can make the loaf tough.

Step 5: Shape the loaf

Turn the mixture onto your prepared baking sheet and shape into a loaf about 9 inches long, 5 inches wide, and roughly 2 to 2 1/2 inches tall. Press it together firmly enough to hold its shape, but don’t pack it hard.

Step 6: Glaze and bake

Spread the 1/2 cup ketchup evenly over the top (and slightly down the sides) of the meatloaf. Bake at 350°F for 60 minutes, or until the center reaches an internal temperature of 160°F on an instant-read thermometer.

If you shaped a free-form loaf, you may see some juices on the pan; that’s normal. The glaze should look set and slightly darkened at the edges.

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 your slices hold together and stay moist. Slice into 6 thick portions and serve warm.

Pro Tips

• Dice the onion small: Finely diced onion blends in and cooks through evenly, so you don’t get crunchy pockets.
• Don’t overmix: Mix just until combined for a tender, sliceable meatloaf.
• Use a thermometer: Pull the loaf at 160°F in the center for safe, juicy results.
• Free-form loaf = more glaze: Baking on a sheet gives more surface area for the ketchup topping and more browned edges.
• Rest before slicing: The 10-minute rest makes a big difference in keeping slices neat and moist.

Variations

• Mini meatloaves: Shape into 6 individual mini loaves and bake at 350°F for 25–30 minutes (to 160°F), then rest 5 minutes.
• Extra-glazed top: Reserve half the ketchup. Bake 40 minutes, spread on the remaining ketchup, and bake 20 minutes more for a thicker glaze layer.
• Different meat: Swap half the beef for ground pork for a richer, more tender loaf (cook to the same 160°F internal temperature).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices in a 325°F oven for about 10–15 minutes or until hot, or microwave in short bursts until warmed through.

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

Make-ahead: Mix and shape the loaf up to 24 hours in advance. Cover and refrigerate on the baking sheet. When ready to bake, spread on the ketchup glaze and bake at 350°F for 60–70 minutes (the chilled loaf may need a little extra time) to 160°F.

Nutrition (per serving)

Approximate, based on 6 servings: 480 calories, 30 g protein, 30 g fat, 20 g carbohydrates, 2 g fiber, 7 g sugars, 750 mg sodium.