Classic Meatloaf
This tender, sliceable meatloaf is made with ground beef, breadcrumbs, onion, and a tangy ketchup glaze. It is a dependable family dinner that also makes excellent leftovers.
Total
80 min
Servings
6 servings
Level
Easy
Meatloaf is a weeknight classic for good reason. It uses simple pantry ingredients, feeds a table well, and does not need much hands-on time once it goes into the oven.
The key to a good meatloaf is moisture and gentle mixing. Milk and breadcrumbs make a soft “panade,” which is a simple mixture that helps keep ground meat tender instead of dense.
This version is baked free-form on a sheet pan, so the edges brown nicely and the glaze turns sticky. Serve it with mashed potatoes, green beans, or a crisp salad.
01What you'll need
Ingredients
18 items · 6 servings
- For the meatloaf:
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 large eggs
- 1/2 cup whole milk
- 3/4 cup plain breadcrumbs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds ground beef, preferably 85% lean
- For the glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper or foil for easier cleanup. If using foil, lightly oil it so the meatloaf does not stick.
2. Soften the onion
Warm the olive oil in a small skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, until softened but not browned. Stir in the garlic and cook for 30 seconds. Let the mixture cool for a few minutes.
3. Make the breadcrumb mixture
In a large bowl, whisk the eggs, milk, breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, salt, and pepper. Let it sit for 5 minutes so the breadcrumbs absorb the liquid. This mixture helps keep the meatloaf moist.
4. Mix in the beef
Add the cooled onion mixture and ground beef to the bowl. Use clean hands or a fork to mix gently until everything is evenly combined. Stop as soon as the mixture holds together; overmixing can make the meatloaf firm.
5. Shape the loaf
Transfer the mixture to the prepared baking sheet. Shape it into a loaf about 9 inches long and 5 inches wide. Try to keep the thickness even so it cooks at the same rate.
6. Stir the glaze
In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Spread about half of the glaze over the top and sides of the meatloaf.
7. Bake and glaze again
Bake for 35 minutes. Spoon or brush the remaining glaze over the meatloaf, then continue baking for 20 to 25 minutes more, until the center reaches 160°F on an instant-read thermometer.
8. Rest and slice
Let the meatloaf rest for 10 minutes before slicing. Resting gives the juices time to settle, which helps the slices hold together.
03From our kitchen
Cook's tips
- Make-ahead: Shape the raw meatloaf up to 1 day ahead. Cover and refrigerate it on the baking sheet or in a loaf pan. Add the glaze just before baking. You may need to add 5 to 10 minutes to the bake time if it goes into the oven cold.
- Storage: Refrigerate leftover meatloaf in an airtight container for up to 4 days. Reheat slices gently in the microwave or in a covered skillet with a splash of water or broth.
- Freezing: Freeze cooked slices, wrapped well, for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze an unbaked shaped loaf, but thaw it fully before baking for the most even cooking.
- Meat swaps: Use a mix of ground beef and ground pork for a richer loaf. Ground turkey also works, but choose dark meat or 93% lean turkey and avoid extra-lean meat, which can turn dry.
- Breadcrumb swaps: Panko, crushed saltines, or fresh breadcrumbs can replace plain breadcrumbs. If using seasoned breadcrumbs, reduce the salt slightly.
- If it falls apart: The loaf may need more binder or more resting time. Be sure to use the eggs and breadcrumbs, shape the loaf firmly but not tightly, and let it rest before slicing.
Cook's note
A free-form meatloaf on a sheet pan browns better than one baked in a loaf pan. If you prefer a loaf pan, use a 9-by-5-inch pan and carefully drain excess fat before glazing halfway through baking.
04Frequently asked
Questions & answers
What temperature should meatloaf be when it is done?
Meatloaf made with ground beef should reach 160°F in the center. Use an instant-read thermometer and insert it into the thickest part of the loaf.
Why is my meatloaf dry?
Dry meatloaf is often caused by very lean meat, overmixing, or overbaking. Use ground beef with some fat, such as 85% lean, mix gently, and check the temperature near the end of baking.
Can I make this meatloaf without milk?
Yes. Use unsalted beef broth, chicken broth, or water in place of the milk. The texture will still be tender, though milk adds a little richness.
Can I bake meatloaf in a loaf pan?
Yes. A loaf pan gives a neat shape, but the sides will be softer because they sit in juices. For more browning, use a sheet pan. If using a loaf pan, drain off excess fat carefully before serving.
What can I serve with meatloaf?
Mashed potatoes, roasted potatoes, buttered noodles, green beans, peas, carrots, or a simple salad all work well. Leftover slices are also good in sandwiches with extra glaze or mustard.
05Keep cooking
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