Meatloaf

Meatloaf is one of those dinners that instantly makes the house feel cozier. ♡

This is the classic, tender, sliceable kind with a sweet tangy glaze on top and zero dry, crumbly sadness. Here’s the thing: great meatloaf is all about moisture and gentle handling. We’re using a simple panade (breadcrumbs + milk), sautéed onion for flavor, and we’ll mix just until combined so it stays juicy.

Serve it with mashed potatoes, roasted veggies, or tucked into a sandwich the next day.

Let’s make it together.

Ingredients

• 2 tablespoons olive oil (for sautéing)

• 1 small onion, finely diced

• 3 cloves garlic, grated or minced

• 2 large eggs

• 3/4 cup milk (any kind)

• 3/4 cup breadcrumbs (panko or regular)

• 2 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme (or Italian seasoning)

• 2 pounds ground beef (80/20 is ideal)

• 1/2 cup finely chopped parsley (optional)

Classic Glaze

• 1/2 cup ketchup

• 2 tablespoons brown sugar

• 1 tablespoon apple cider vinegar (or white vinegar)

• 1 teaspoon Dijon mustard (optional)

Tips

• Sauté the onion first. Raw onion can stay crunchy and sharp; cooked onion melts into the loaf.

• Use 80/20 beef. Lean ground beef dries out faster.

• Mix gently. Overmixing makes meatloaf dense and tough.

• Shape on a sheet pan if you can. More airflow = better crust (and no greasy “boiled” sides).

• Rest before slicing. 10 minutes keeps the juices in the loaf, not on the cutting board.

Variations

• Add a different meat: use half beef + half pork for extra tenderness.

• Add cheese: tuck small cubes of cheddar inside for a melty center.

• Make it BBQ style: swap glaze for BBQ sauce and add a pinch of smoked paprika.

• Add veggies: finely grated carrot or zucchini adds moisture (and no one notices).

• Make mini meatloaves: bake in a muffin tin for faster cooking and crispy edges.

FAQ

Meatloaf Recipe

Classic tender meatloaf with a sweet tangy ketchup glaze, baked until juicy and perfectly sliceable.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, grated or minced
• 2 large eggs
• 3/4 cup milk
• 3/4 cup breadcrumbs
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (or Italian seasoning)
• 2 pounds ground beef (80/20)
• 1/2 cup chopped parsley (optional)

Glaze

• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp vinegar
• 1 tsp Dijon mustard (optional)

Method

 

1. Prep. Heat oven to 375F. Line a sheet pan with parchment (or lightly grease a loaf pan).
2. Sauté aromatics. Heat olive oil in a skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 30 seconds. Cool slightly.
3. Make the binder. In a large bowl, whisk eggs, milk, breadcrumbs, ketchup, Worcestershire, salt, pepper, and thyme. Let sit 2 to 3 minutes to thicken.
4. Mix. Add ground beef, sautéed onion/garlic, and parsley (if using). Mix gently with your hands just until combined.
5. Shape. Form into a loaf (about 10x5 inches) on the sheet pan. If using a loaf pan, press mixture in lightly without packing hard.
6. First bake. Bake 40 minutes.
7. Glaze. Stir glaze ingredients together. Spread glaze over the meatloaf and bake 10 to 15 minutes more, until the center reaches 160F.
8. Rest and serve. Rest 10 minutes, then slice and serve.

Notes

• If you only have lean beef, add 2 tablespoons extra milk (or 1 tablespoon mayo) for moisture.
• Sheet-pan meatloaf gives better crust and less greasy sides than a loaf pan.
• Leftovers make amazing sandwiches—warm slices in a skillet and pile onto toasted bread.

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