Classic Meatloaf

Classic American meatloaf is weeknight comfort at its finest: juicy ground beef mixed with breadcrumbs, onion, and seasonings, glazed with a sweet-tangy ketchup topping that caramelizes in the oven. Tender, sliceable, and even better the next day in sandwiches.

Prep time

20 mins

Cook time

1 hr 5 mins

Total time

1 hr 25 mins

Servings

8 servings

Calories

480

Ingredients

• 1 1/2 lbs (680 g) ground beef (80/20)
• 1 cup breadcrumbs
• 1/2 cup whole milk
• 2 large eggs, beaten
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 3/4 cup ketchup, divided
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard

Instructions

1. Heat the oven to 350°F (175°C) and line a rimmed baking sheet or loaf pan with foil.
2. In a small bowl, stir together 1/2 cup of the ketchup, the brown sugar, and the mustard to make the glaze. Set aside.
3. In a large bowl, soak the breadcrumbs in the milk for 5 minutes. Add the beef, eggs, onion, garlic, Worcestershire, salt, pepper, and thyme.
4. Mix with your hands only until everything is just combined — do not overwork the meat.
5. Shape into a loaf about 9 inches long and place it on the prepared pan. Smooth the top.
6. Spread half the glaze evenly over the loaf.
7. Bake for 55 minutes, then brush on the remaining glaze and bake 10 more minutes, until the center reaches 160°F (71°C).
8. Rest the meatloaf for 10 minutes before slicing — this keeps the slices firm and juicy.

Pro tips

• Grating the onion instead of dicing it keeps the texture smooth and the loaf extra moist.
• Baking free-form on a sheet pan browns more surface than a loaf pan and drains excess fat.
• Resting for 10 minutes is not optional — it sets the slices so they do not crumble.
• Leftover meatloaf makes the best sandwiches, especially with extra glaze as a spread.

Frequently asked questions