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Classic Meatloaf
American

Classic Meatloaf

Ground beef, onion, egg, ketchup glaze. The meatloaf people search for leftover sandwiches tomorrow — one loaf, weeknight oven, nothing gourmet about the name.

70 minsEasy4 servings410 kcal

The best part of meatloaf night is tomorrow's sandwiches, and this recipe is built for both. Two pounds of ground beef bound with milk-soaked breadcrumbs stay moist through a long bake, and the ketchup glaze bakes into a tangy, caramelized crust. It feeds a crowd tonight and leaves plenty for cold slices on bread tomorrow.

The milk-soaked breadcrumbs do the important work here: they hold moisture and release it slowly during the 50 to 60 minutes in the oven, which is what keeps the loaf tender instead of dense. Mix gently and pack the loaf firmly enough to hold together but not so hard that you squeeze out the air — that balance is the whole trick. Free-forming it on a sheet pan instead of packing it into a pan also helps, since the hot air crisps the edges instead of steaming them.

Expect a deeply savory loaf with a sweet-savory glazed top, slices that hold together on a sandwich, and about an hour of mostly hands-off oven time. The single most reliable doneness check is a thermometer: 160°F in the center, which is the USDA-safe temperature for ground beef, then 10 minutes of rest before you touch it.

shopping_basketIngredients

  • Ground beef2 pounds
  • Onion1 small, grated or finely minced
  • Garlic2 cloves, minced
  • Eggs2 large
  • Breadcrumbs or crushed crackers3/4 cup
  • Milk1/3 cup
  • Worcestershire sauce1 tablespoon
  • Ketchup1/2 cup, divided
  • Salt1 1/2 teaspoons
  • Black pepper1 teaspoon

Nutrition Per Serving

Calories

410

Protein

28g

Fat

24g

Carbs

18g

restaurantInstructions

1

Heat oven

Heat oven to 350°F (175°C). Line a loaf pan or a sheet pan with foil.

2

Mix

Soak breadcrumbs in milk 2 minutes. Add beef, onion, garlic, eggs, Worcestershire, 1/4 cup ketchup, salt, and pepper. Mix gently until just combined.

3

Shape

Pack into a loaf pan or free-form a loaf on the sheet pan about 9x5 inches. Spread remaining ketchup on top.

4

Bake

Bake 50–60 minutes until the center is 160°F. If you do not have a thermometer, the juices should run mostly clear, not red. Rest 10 minutes before slicing or it crumbles.

5

Leftovers

Cold slices on bread with more ketchup is the point. Reheat slices in a skillet with a lid so they do not dry out.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Soak the breadcrumbs in the milk before adding the beef. Hydrated crumbs trap moisture and release it slowly during the long bake, which is what keeps the loaf tender instead of crumbly.
  • Mix with your hands and stop as soon as everything is just combined. Overworking the beef develops the proteins and turns the texture dense and springy, like a sausage.
  • Use a thermometer, not the clock, for doneness. Ovens run hot or cold, and 160°F in the center is the USDA-safe target for ground beef — pull it there, rest 10 minutes, and the juices settle back into the loaf.
  • Spread the ketchup glaze in an even layer and don't skip the rest. The glaze thickens into a proper crust as it bakes, and resting lets the loaf firm up so it slices cleanly instead of crumbling.

swap_horizSubstitutions

  • No Worcestershire? Use 2 teaspoons soy sauce plus a splash of vinegar — it adds the same savory depth.
  • No breadcrumbs? Use the same 3/4 cup of rolled oats or crushed saltines, soaked in the milk just the same.
  • No ketchup for the glaze? Use 1/3 cup barbecue sauce, or plain tomato sauce with 1 tablespoon brown sugar stirred in.
  • No ground beef? Ground turkey works, but since it's poultry, cook it to 165°F in the center instead of 160°F.

restaurantWhat to serve with it

Serve hot with mashed potatoes and green beans or a simple salad. Tomorrow, stack cold slices on soft bread with ketchup, mustard, or mayonnaise.

kitchenStorage & reheating

Keeps 3 to 4 days in an airtight container in the fridge. Slices freeze well for up to 2 months — wrap them individually in foil, then bag them, so you can thaw one sandwich's worth at a time.

To reheat: Warm slices in a covered skillet over medium-low heat for 3 to 4 minutes per side; the lid traps steam so they do not dry out. Reheat to 165°F throughout. The microwave works in a pinch — cover the slice and heat in 45-second bursts, checking between.

Recipe FAQ

Why did my meatloaf fall apart when I sliced it?expand_more

It was probably sliced too soon. The loaf needs the full 10-minute rest so the starches and proteins firm up enough to hold a clean slice. If it still crumbles after resting, the mixture may have been packed too loosely in the pan.

Can I make meatloaf ahead?expand_more

Yes. Assemble the loaf through the shaping step, wrap it tightly in plastic or foil, and refrigerate up to 24 hours. Spread the ketchup glaze on right before baking, and add about 5 extra minutes of oven time since it's starting cold.

How do I know my meatloaf is done without a thermometer?expand_more

A thermometer in the center reading 160°F is the reliable test — that is the USDA-safe temperature for ground beef. Without one, the juices should run clear and the center should be uniformly browned with no pink, but a thermometer is far more accurate.

Can I freeze meatloaf?expand_more

Yes. Whole loaves or individual slices keep up to 2 months in the freezer; wrap slices individually in foil first so you can thaw one at a time. Thaw overnight in the fridge and reheat to 165°F.

menu_bookHelpful guides

Food storage

How Long Does Ground Beef Last in the Fridge?

Raw ground beef keeps 1 to 2 days in the fridge. Here's how to store it, how to tell when it's gone bad, and how to freeze it safely.

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Cooking problems

How to Thicken a Sauce

Simmer the sauce uncovered, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water per cup). Here is when to use each method.

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What can I make?

What to Make With Eggs

Turn eggs into fast, cheap meals: crispy fried eggs on toast, a veggie frittata, shakshuka, egg fried rice, or classic egg salad.

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