This meatloaf recipe is the sliceable American loaf: ground beef, onion, breadcrumbs, and a ketchup-brown-sugar glaze. It is not the mashed-potato meatloaf bake already on this site and it is not a skillet burger. One loaf, one glaze, dinner for six.
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Classic Meatloaf
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
Classic American meatloaf with a ketchup glaze. Tender slices from a loaf pan. From Your Daily Hit.
Ingredients
- 2 pounds (907g) 85% lean ground beef
- 1 cup (60g) fresh breadcrumbs or crushed saltines
- 1 small yellow onion, finely grated
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 2 tablespoons (30ml) Worcestershire sauce
- 2 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup (120g) ketchup, divided
- 2 tablespoons (25g) packed brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oven to 350°F (175°C). Line a rimmed sheet with foil and set a wire rack on it, or grease a 9×5-inch loaf pan.
- Mix 1/4 cup ketchup with the brown sugar and vinegar for the glaze.
- In a large bowl combine the beef, breadcrumbs, onion, eggs, milk, Worcestershire, garlic, salt, pepper, thyme, and the remaining 1/4 cup ketchup. Mix with a fork just until combined — do not knead.
- Shape into a freeform loaf about 9×5 inches on the rack, or pack lightly into the loaf pan.
- Bake 40 minutes. Brush on the glaze. Bake 20 to 30 minutes more until the center reads 160°F (71°C).
- Rest 10 minutes before slicing so the juices stay in the loaf.
Notes
A freeform loaf on a rack browns on all sides. A loaf pan is tidier and a bit steaming. Both work. Leftovers make sandwiches.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Loaf, not the potato bake
The mashed-potato meatloaf casserole already has its own URL. This page is a glazed sliceable loaf only.
Substitutions
Use half ground pork for a softer loaf. Gluten-free crumbs work. Turkey needs an extra egg and a slightly shorter bake — stop at 165°F.
Mistakes to avoid
Do not overmix or the loaf turns tough. Do not skip the rest. Do not use extra-lean beef or it dries out.
Storage
Refrigerate slices up to 4 days. Reheat covered with a spoon of water. Freeze slices up to 2 months.
Nutrition (estimated)
About 410 calories per serving. Estimate only.
FAQ
Why is my meatloaf dry?
The beef was too lean or it baked past 160°F. Use 85% lean and pull it at temperature.
Can I mix in pork or turkey?
Half pork is fine. All-turkey needs an extra egg and a 165°F finish.
Is this the same as the meatloaf mashed potato bake?
No. That is a layered casserole. This is a classic glazed loaf you slice.
Do I need a loaf pan?
No. A freeform loaf on a rack browns better. A pan just holds the shape.