SaveClassic Meatloaf
Tender, well-seasoned meatloaf with a sweet-tangy ketchup glaze. Mom's recipe, perfected.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $12.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 lb ground beef (80/20 blend)
- 3/4 cup breadcrumbs
- 1/3 cup whole milk
- 2 large eggs
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 tbsp Worcestershire sauce
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- 1
Preheat oven to 350°F. Soak breadcrumbs in milk for 5 minutes — this is the panade that keeps it moist.
3/4 cup breadcrumbs1/3 cup whole milk - 2
In a large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire, salt, pepper, and thyme. Mix gently with your hands until just combined — do not overwork.
2 lb ground beef2 large eggs1 medium yellow onion3 cloves garlic2 tbsp Worcestershire sauce1 1/2 tsp salt1/2 tsp black pepper1 tsp dried thymeOvermixing makes dense, tough meatloaf. Mix until just combined.
- 3
Shape into a loaf on a foil-lined baking sheet or in a loaf pan. Bake for 40 minutes.
Free-form on a sheet pan gets better crust on the outside than a loaf pan.
- 4
Mix ketchup, brown sugar, and apple cider vinegar for the glaze. Spread over the meatloaf. Bake 20 more minutes until internal temperature reaches 160°F.
1/2 cup ketchup2 tbsp brown sugar1 tbsp apple cider vinegar - 5
Rest 10 minutes before slicing. The internal temperature will rise a few degrees while resting.
Pairs With
Mid-range California Cabernet
Full body and tannins stand up to the rich beef
Vienna-style amber lager
Malty sweetness complements the ketchup glaze
Rye whiskey, sweet vermouth, bitters
Classic Americana pairs with classic Americana
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •80/20 ground beef has enough fat to stay moist. Leaner meat dries out.
- •Let the meatloaf rest — cutting too soon lets all the juices run out.
Substitutions
- ground beef → mix of beef, pork, and veal for Italian style
- breadcrumbs → crushed saltine crackers
- whole milk → beef broth
Leftovers
Wrap tightly and refrigerate up to 4 days. Makes outstanding sandwiches the next day.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
