Classic Meatloaf
A tender, flavorful meatloaf with a sweet and tangy ketchup glaze, baked until golden. Comfort food that's genuinely easy to make and stays moist throughout.
- Total time
- 50 min
- Servings
- 6
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 lbs ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 whole egg
- ½ medium onion, finely diced
- ¾ cup ketchup
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the 0.5 cup breadcrumbs in a small bowl and pour in the 0.25 cup milk; let sit for 1 minute until the breadcrumbs absorb the milk and look like wet sand.
- 3
Crack the egg into a separate small bowl and use a fork to beat it until the white and yolk are completely mixed together, about 20 seconds.
- 4
Place the 2 lbs ground beef in a large bowl and break it apart with your hands into roughly 1-inch pieces scattered throughout the bowl.
- 5
Add the soaked breadcrumbs, beaten egg, diced onion, 1 teaspoon salt, and 0.5 teaspoon pepper to the beef.
- 6
Using your hands, gently mix everything together by folding the ingredients over one another until just combined — do not squeeze or overmix, which makes the meatloaf tough and dense.
- 7
Press the mixture firmly into a 9-by-5-inch loaf pan, packing it down so there are no air pockets and the top is level with the rim.
- 8
Spread 0.5 cup of the ketchup evenly over the top surface of the meatloaf with the back of a spoon, creating a thin layer that covers it completely.
- 9
Place the loaf pan in the preheated oven and bake for 35 minutes until the top looks dry and feels firm to the touch when you press it gently with your finger.
- 10
Remove the pan from the oven using oven mitts and spread the remaining 0.25 cup ketchup over the top in an even layer.
- 11
Return the pan to the oven and bake for 10 more minutes until the glaze looks sticky and caramelized on top, darkening to a deep reddish-brown.
- 12
Remove the meatloaf from the oven and let it rest in the pan for 5 minutes so the juices redistribute throughout and it becomes easier to slice.
- 13
Run a thin knife around the inside edge of the loaf pan to separate the meatloaf from the sides, then slide a spatula underneath and lift it onto a cutting board.
- 14
Using a sharp serrated knife, slice the meatloaf lengthwise down the middle, then slice each half crosswise into 0.75-inch-thick slices, angling the knife slightly to create even pieces.
- 15
Arrange the slices on a serving platter or divide among plates, pouring any pan juices over the top.
Tools you’ll need
- oven
- 9-by-5-inch loaf pan
- small bowl
- large bowl
- fork
- spoon
- oven mitts
- thin knife
- spatula
- cutting board
- serrated knife
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