Meatloaf

This meatloaf recipe is moist, tender, and full of savory flavor, topped with a sweet and tangy ketchup glaze that bakes into a sticky, caramelized crust.

Try my Healthy Ground Beef Recipes or Ground Beef Egg Noodles next for more easy ground beef dinners!

Classic meatloaf is the kind of comfort food that never goes out of style. A good meatloaf should be juicy in the middle, sliceable, and packed with flavor, and this one delivers all three with simple pantry ingredients.

The secret is soaking the breadcrumbs in milk, which keeps the meat tender, and not overmixing the mixture. This meatloaf recipe uses no Worcestershire sauce, no wine, and no alcohol of any kind, so it fits any kitchen.

Ingredients List

For this meatloaf you need 2 pounds of ground beef, plain breadcrumbs, milk, eggs, a finely chopped onion, garlic, and simple seasonings. The glaze is just ketchup, brown sugar, and a splash of apple cider vinegar.

Choose ground beef that is about 85 percent lean. It has enough fat to stay juicy without making the loaf greasy. Very lean beef can turn dry and crumbly.

How to Make It

This is just the overview for this meatloaf recipe. Scroll down to the recipe card for exact measurements and timing.

Soak the breadcrumbs in milk for a few minutes. Mix in the eggs, onion, garlic, and seasonings, then gently fold in the ground beef until just combined. Shape the mixture into a loaf on a lined baking sheet or press it into a loaf pan. Spread half the glaze on top and bake, then add the rest of the glaze for the last 15 minutes. Rest the meatloaf for 10 minutes before slicing.

How Long to Bake Meatloaf

Baking time depends on the size and shape of your loaf. The meatloaf is done when the center reaches 160°F, since it is made with ground beef. Use this chart as a guide for a 350°F oven.

Always check with a meat thermometer rather than guessing. A free form loaf cooks a little faster and gets more caramelized glaze on the sides.

Make Ahead Method

• Mix and shape the loaf up to 24 hours ahead and keep it covered in the refrigerator, then bake straight from the fridge and add 5 minutes.
• Make the glaze up to 5 days ahead and store it in a sealed jar in the refrigerator.
• Freeze it unbaked by wrapping the shaped loaf tightly, then thaw overnight in the refrigerator before baking.

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Meatloaf

Recipe by TheMeatTable

0.0 from 0 votes

Course: BeefCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Calories

320

kcal

Juicy, tender classic meatloaf with a sweet and tangy ketchup glaze.

Ingredients

• 2 lbs ground beef (85 percent lean)

• 3/4 cup plain breadcrumbs

• 1/2 cup whole milk

• 2 large eggs

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 1/2 tsp salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1/2 cup ketchup, for the glaze

• 2 tbsp brown sugar

• 1 tbsp apple cider vinegar

Directions

• Prep the oven. Heat the oven to 350F and line a baking sheet with parchment or grease a loaf pan.
• Soak the breadcrumbs. Stir the breadcrumbs and milk together in a large bowl and let sit 5 minutes.
• Mix. Add the eggs, onion, garlic, salt, pepper, paprika, and onion powder. Gently fold in the ground beef until just combined.
• Shape. Form the mixture into a loaf on the baking sheet or press it into the loaf pan.
• Make the glaze. Stir the ketchup, brown sugar, and vinegar together. Spread half over the loaf.
• Bake. Bake 45 minutes, spread on the remaining glaze, and bake 15 to 20 minutes more until the center reaches 160F.
• Rest. Let the meatloaf rest 10 minutes before slicing and serving.

Notes

Do not overmix or the meatloaf will be dense. Check the center with a meat thermometer for 160F. Use gluten free breadcrumbs or crushed oats if needed.

For food safety, ground beef should reach a minimum internal temperature of 160°F (USDA guidelines), so check the center of the loaf before serving.

Nutritional Information

This dish is a hearty, high protein dinner. Each serving, based on 8 slices, has about 320 calories and 26 grams of protein, plus iron, zinc, and B vitamins from the beef.

A slice also has about 15 grams of carbohydrates, 1 gram of fiber, and 17 grams of fat, with 7 grams of saturated fat. Sodium is about 650 milligrams per serving.

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten this loaf, use 90 percent lean ground beef or swap half the beef for ground turkey. Replace the breadcrumbs with old fashioned oats for extra fiber.

You can also cut the brown sugar in the glaze to 1 tablespoon, or grate in a zucchini or carrot to add moisture and vegetables without changing the flavor much.

Serving Suggestions

Serve meatloaf with creamy mashed potatoes, green beans, roasted carrots, or a simple side salad. Spoon on a little Beef Broth Gravy for an extra comforting meal.

Leftovers make excellent sandwiches the next day. Slice the cold loaf, toast some bread, and add a little extra glaze.

Common Mistakes to Avoid

A few small slips can make meatloaf dry or crumbly. Avoid these when you make this meatloaf recipe.

• Overmixing the meat – Mix only until combined, since too much handling makes the loaf tough and dense.
• Using very lean beef – Beef that is too lean bakes up dry, so choose about 85 percent lean.
• Skipping the rest time – Resting for 10 minutes keeps the slices from falling apart.
• Glazing too early – Adding all the glaze at the start can burn the sugar, so add the second layer late.
• Not checking the temperature – Use a thermometer and pull the loaf at 160°F.

Storing Tips for the Recipe

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a covered skillet or the microwave with a splash of water or broth.

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

Conclusion

This meatloaf recipe is simple, juicy, and full of old fashioned comfort. With a tangy ketchup glaze and tender, flavorful beef, it is a dinner the whole family will ask for again and again.

FAQ

How do I keep meatloaf moist?

Soak the breadcrumbs in milk, use 85 percent lean beef, and avoid overmixing. Resting the loaf before slicing also keeps the juices inside.

What temperature should meatloaf be?

Meatloaf made with ground beef should reach 160°F in the center. Check it with a meat thermometer.

Can I make meatloaf without breadcrumbs?

Yes, use old fashioned oats or crushed crackers in the same amount to bind the mixture.

Do I need Worcestershire sauce in meatloaf?

No, this recipe gets plenty of flavor from onion, garlic, paprika, and the ketchup glaze, with no Worcestershire or alcohol.

Should I bake meatloaf in a loaf pan or free form?

Both work. A loaf pan gives neat slices, while a free form loaf on a baking sheet gets more glaze and a crispier crust.

Can I freeze meatloaf?

Yes, freeze it unbaked or fully cooked and wrapped tightly for up to 3 months.

Try These Next

• Healthy Ground Beef Recipes
• Ground Beef Egg Noodles
• Beef Broth Gravy