Glazed, juicy, and packed with flavor
Homestyle Meatloaf
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Servings
6
1 loaf (8 slices)
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A tender, flavorful meatloaf with a sweet and tangy ketchup glaze. Classic American comfort food at its best.
Cuisine: American
Category: Main Course
Difficulty: Easy
Cost: $
Quick Summary
75 min total time|6 servings|Easy difficulty
A tender, flavorful meatloaf with a sweet and tangy ketchup glaze. Classic American comfort food at its best.
American
Sarah Chen
(Updated )
Meatloaf gets a bad reputation, but a well-made one is legitimately delicious — juicy, savory, and topped with a sticky-sweet glaze that caramelizes in the oven. This is the recipe that changes minds.
The key is not overworking the meat and using the right ratio of binder to beef. The result is a loaf that slices beautifully, holds together perfectly, and tastes incredible hot or cold in sandwiches the next day.
Ingredients
Instructions
- 1
Preheat oven to 375°F. Line a sheet pan with foil. Combine breadcrumbs, milk, and eggs in a large bowl and let sit 5 minutes.
- 2
Add beef, onion, 2 tbsp ketchup, Worcestershire, garlic powder, 1 tsp salt, and 1/2 tsp pepper. Mix gently until just combined.
- 3
Shape mixture into a loaf about 9 inches long and 5 inches wide on the prepared pan. Do not pack it too tightly.
- 4
Mix remaining ketchup with 1 tbsp brown sugar and 1 tsp vinegar. Spread over the top and sides of the loaf.
- 5
Bake for 55-60 minutes until the internal temperature reaches 160°F. Let rest 10 minutes before slicing.
- 6
Slice into thick pieces and serve with mashed potatoes and green beans.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
BreadcrumbsRolled oats
Oats absorb moisture and work as a great binder.
KetchupBBQ sauce
BBQ sauce makes a smokier, tangier glaze.
Worcestershire sauceSoy sauce
Soy sauce adds similar umami depth.
Tips & Storage
Pro Tips
Shape the meatloaf on a sheet pan rather than in a loaf pan for better browning on all sides.
Do not pack the meat too tightly or it will be dense.
Let it rest before slicing or it will fall apart.
Add 1/2 cup finely diced bell pepper for extra moisture and flavor.
Storage
Wrap tightly and refrigerate for up to 4 days. Slices freeze well for up to 3 months.
Reheating
Reheat slices in a 350°F oven for 10-15 minutes or microwave with a damp paper towel for 1-2 minutes.
Nutrition Facts
Per serving (1 thick slice) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates18g
Fat20g
Fiber6g
Sugar2g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a loaf pan?
- You can, but a free-form loaf on a sheet pan lets the sides brown and the fat drain away.
- Can I mix in other meats?
- A mix of beef and pork (or beef, pork, and veal) makes a more tender, flavorful meatloaf.
- Why did my meatloaf fall apart?
- It likely needed more binding. Make sure to include both eggs and soaked breadcrumbs, and let it rest before slicing.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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