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Lunch/Dinners

Classic Beef Meatloaf

TIME

1 h 15 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

398 kcal

CARBS

17.7 g

PROTEIN

23.9 g

FAT

25.5 g

Z Classic Beef Meatloaf

About this recipe

One of the earliest recorded American meatloaf recipes appeared in the late 1870s; the dish later became a practical way to stretch meat during hard times. This home-style version uses ground beef, milk-softened breadcrumbs, egg, onion, and a tangy ketchup glaze.

WHY YOU’LL LOVE IT

Tender beef and milk-softened breadcrumbs make each slice moist. The tangy ketchup glaze caramelizes on top as it bakes. Straightforward ingredients make this a satisfying family-style dinner.

Ingredients

  • 1 lb ground beef, 80/20 (454 g)
  • ½ cup plain dry breadcrumbs (about 55 g)
  • ⅓ cup whole milk (80 ml)
  • 1 large egg
  • ½ medium yellow onion, finely grated (about 50 g)
  • 1 garlic clove, minced (about 3 g)
  • ¼ cup ketchup, divided (60 g)
  • 2 tsp Worcestershire sauce, divided (10 ml)
  • ¾ tsp fine salt (about 4 g)
  • ¼ tsp ground black pepper (about ½ g)
  • 1 tsp light brown sugar (4 g)
  • 1 tsp apple cider vinegar (5 ml)

Preparation

  1. Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Stir the breadcrumbs and milk together in a large bowl. Let stand for 5 minutes, until the crumbs soften.
  3. Add the ground beef, egg, grated onion, garlic, 2 tablespoons of the ketchup, 1 teaspoon of the Worcestershire sauce, salt, and pepper. Mix gently just until combined; avoid compacting the meat.
  4. Shape the mixture into a loaf about 8 by 4 inches (20 by 10 cm) on the prepared baking sheet.
  5. Bake for 30 minutes. Meanwhile, stir together the remaining ketchup and Worcestershire sauce with the brown sugar and vinegar.
  6. Brush the glaze over the meatloaf. Bake for another 15–25 minutes, until a thermometer inserted into the center reads 160°F (71°C).
  7. Rest the meatloaf for 10 minutes before slicing and serving.

Tips
Mix the meat gently so the loaf stays tender.
Use a thermometer; color alone cannot confirm safe doneness.
Let it rest before slicing so the juices settle.

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