Meatloaf
A tender, juicy meatloaf with a tangy ketchup glaze that caramelizes beautifully in the oven. This classic American comfort food comes together in minutes and fills the kitchen with nostalgic aromas. Perfect for Sunday dinners and makes amazing sandwiches the next day.
For 6 servings
- prep
Preheat the oven and prepare the pan.
1.Preheat oven to 350°F (175°C).2.Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the long sides for easy lifting. - mix · ~5 min
Soak the breadcrumbs.
In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid and become soft.
TIPSoaking the breadcrumbs in milk keeps the meatloaf moist — don't skip this step. - mix · ~2 min
Combine the meatloaf mixture.
1.To the soaked breadcrumbs, add the beaten eggs, Worcestershire sauce, salt, black pepper, and dried thyme.2.Add the finely chopped onion and minced garlic.3.Add the ground beef and use your hands to gently mix everything until just combined.TIPDon't overmix — overworking the meat makes a dense, tough meatloaf. Stop as soon as ingredients are evenly distributed. - assemble · ~1 min
Shape the meatloaf.
Transfer the meat mixture to the prepared loaf pan. Press it in gently and smooth the top so it's even.
- mix · ~1 min
Make the glaze.
In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until smooth.
- bake · ~40 min
Bake with half the glaze.
Spread half the glaze evenly over the top of the meatloaf. Bake for 40 minutes.
- bake · ~15 min
Add remaining glaze and finish baking.
Remove the meatloaf from the oven. Spread the remaining glaze on top. Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
TIPUse an instant-read thermometer to check doneness — 160°F is the safe temperature for ground beef. - rest · ~10 min
Rest the meatloaf before slicing.
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute so the slices hold together.
TIPSkipping the rest step can cause the meatloaf to crumble when you slice it. - serve
Slice and serve.
Use the parchment overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into 6 thick slices, and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Gently mix the meat mixture with your hands until just combined to avoid a dense, tough meatloaf.
- 2Always soak the breadcrumbs in milk first to ensure the meatloaf stays tender and moist.
- 3Use an instant-read thermometer to confirm the internal temperature reaches 160°F for safe ground beef.
- 4Let the meatloaf rest for 10 minutes after baking so the juices redistribute and slices hold together.
- 5Line the loaf pan with parchment paper overhang for easy lifting without breaking the meatloaf.
- 6Store leftover meatloaf in the fridge for up to 4 days; it makes excellent sandwiches the next day.
Adapt it for your goals.
Low-oil
Replace half the ground beef with finely chopped mushrooms for a lighter, lower-fat meatloaf that stays moist and adds umami depth.
high proteinHigh-protein
Swap the breadcrumbs for an equal amount of crushed pork rinds or almond flour to reduce carbs and increase protein content.
jainJain
Omit the onion and garlic; add a pinch of asafoetida and extra dried thyme for a Jain-friendly version that still packs flavor.
veganVegan
Replace ground beef with a plant-based ground, use flax eggs (2 tbsp ground flax + 6 tbsp water), and swap milk for unsweetened plant milk for a completely vegan meatloaf.
Why this is on our healthy list.
High in Protein
Ground beef provides a substantial amount of high-quality protein, supporting muscle repair and satiety.
Rich in Iron
Beef is a good source of heme iron, which is easily absorbed and helps prevent iron-deficiency anemia.
Contains B Vitamins
The beef and eggs in this recipe supply B vitamins like B12 and niacin, important for energy metabolism.
Includes Zinc
Beef is a natural source of zinc, which supports immune function and wound healing.
Frequently asked questions
Overmixing the meat or baking too long are common causes. Use 85% lean beef, soak the breadcrumbs, and don't exceed 160°F internal temperature.
