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This easy meatloaf recipe is the kind of cozy, old fashioned dinner my family asks for on repeat, a tender, juicy beef loaf under a sweet and tangy ketchup glaze. I have been making this meatloaf recipe for years, and it has earned its place right next to a big scoop of our creamy mashed potatoes on more weeknights than I can count. It comes together in one bowl with simple pantry staples, so there is no fuss, just classic comfort food the whole table loves.
A simple ketchup and brown sugar glaze is the secret to that glossy, irresistible top.
Meatloaf Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 60 minutes
- ⏳ Total Time: 1 hour 10 minutes
- 🍽️ Serving: 8 slices
- ⚡ Calories: 335kcal
- 🌶️ Flavor Profile: Savory seasoned beef with a sweet and tangy glaze
- ✋ Difficulty: Easy, a true one bowl beginner dinner like our Salisbury steak
Quick Answer
Mix panko breadcrumbs, ketchup, eggs, brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a large bowl, then work in two pounds of lean ground beef until just combined. Shape the mixture into a loaf on a lined sheet pan, bake at 350 degrees for 30 minutes, brush on a ketchup and brown sugar glaze, and bake 20 to 30 minutes more until the center reaches 165 degrees.
Jump to:
Why This Recipe Works
Click to see the technique science
- Panko keeps it tender. Light panko breadcrumbs soak up moisture and keep the meatloaf soft and never dense, unlike heavier dried crumbs.
- One bowl, zero fuss. Everything mixes in a single bowl, so this is the easiest weeknight dinner with almost no cleanup.
- The glaze goes on in two stages. Half the ketchup mixture seasons the meat from the inside, while the rest bakes into that signature sticky, glossy top.
- Lean beef plus a binder stays juicy. Eggs and breadcrumbs hold in the juices, so lean ground beef cooks up moist instead of crumbly or greasy.
- A free form loaf browns better. Shaping the loaf on a sheet pan instead of packing it in a pan gives you more caramelized, glazed surface on every slice.
Why You’ll Love This Recipe
- It is true comfort food made from scratch with everyday pantry staples, no special trip to the store required.
- Everything comes together in one bowl in about ten minutes, then the oven does the rest while you make a side.
- Leftovers make the best meatloaf sandwiches, and it pairs perfectly with our garlic mashed potatoes for a classic plate.
Key Ingredients
Just a handful of simple staples come together for the most comforting meatloaf. Here is what each one does.
- Lean ground beef: The star of the show. An 85/15 or 90/10 blend gives you plenty of flavor while staying juicy without turning greasy.
- Panko breadcrumbs: The binder that keeps every slice tender and holds the loaf together so it slices clean.
- Ketchup and brown sugar: Mixed into the meat and brushed on top, they create that classic sweet and tangy glaze.
- Eggs: They bind everything together so the meatloaf holds its shape and stays moist.
- Worcestershire, garlic powder, and onion powder: The savory backbone that gives this meatloaf deep, craveable flavor in every bite.
See recipe card for exact quantities.
Variations and Substitutions
This meatloaf is easy to make your own with a few simple swaps.
- Different meats: Use half beef and half pork, or swap in ground turkey or chicken for a lighter loaf.
- Add veggies: Fold in finely diced onion, bell pepper, or grated carrot for extra flavor and moisture.
- Skip the glaze: Leave off the ketchup glaze and top with brown gravy or our mushroom gravy instead.
- Cheesy center: Tuck a row of shredded cheese down the middle before shaping for a melty surprise, like our cheesy meatloaf.
- Mini loaves: Portion the mixture into a muffin tin for faster baking, just like our mini meatloaf.
How to Make Meatloaf
- Preheat the oven to 350 degrees. In a large bowl, combine the panko, half the ketchup, eggs, two tablespoons brown sugar, Worcestershire, garlic powder, onion powder, salt, and pepper.
- Add the ground beef and mix with your hands until just combined, being careful not to overwork the meat.
- Place the mixture on a parchment lined sheet pan and form it into an even loaf about nine inches long.
- Whisk the remaining ketchup and two tablespoons brown sugar together to make the glaze while the meatloaf starts baking.
- Bake the meatloaf for 30 minutes, then take it out of the oven.
- Brush all of the glaze over the top and bake another 20 to 30 minutes until the center reaches 165 degrees. Rest 10 minutes before slicing.
Recipe Tips & Tricks
- Do not overmix. Mix the meat just until the ingredients come together. Overworking it makes the meatloaf dense and tough.
- Use a thermometer. Pull the meatloaf at 165 degrees in the center. It is the only way to know it is perfectly cooked through without drying out.
- Let it rest. Resting for 10 minutes lets the juices redistribute so the slices hold together instead of falling apart.
- Shape it free form. Baking on a sheet pan instead of a loaf pan lets fat drain off and gives you more of that caramelized glaze.
- Save half the glaze. Mixing some into the meat and brushing the rest on top builds layers of that sweet and tangy flavor.
- Line your pan. Parchment makes cleanup effortless and keeps the glaze from sticking and burning onto the sheet.
Serving Ideas and Suggestions
This easy meatloaf is meant for a classic comfort food plate. Serve thick slices over a mound of creamy mashed potatoes with a ladle of extra glaze or mushroom gravy spooned over the top.
Round out the meal with a simple green vegetable. Our crispy fried green beans or a pile of roasted asparagus balance the rich beef beautifully.
Leftovers are a gift. Pile cold slices on toasted bread with extra ketchup for the ultimate meatloaf sandwich, or crumble and reheat for a quick hash the next morning.
Meatloaf FAQs
A meatloaf that crumbles usually needs more binder or a rest. Make sure you include the eggs and breadcrumbs, and let the loaf rest for 10 minutes after baking so it firms up before you slice.
Bake it uncovered. An uncovered meatloaf lets the top brown and the glaze set into that signature sticky, glossy crust. Cover it only if it browns too fast before reaching temperature.
Lean ground beef around 85/15 or 90/10 is ideal. It has enough fat for flavor and moisture without leaving the loaf greasy. You can also use half beef and half pork for extra richness.
Yes. Mix and shape the loaf up to a day ahead, cover it tightly, and refrigerate. Add the glaze and bake when you are ready, adding a few extra minutes since it starts cold.
Use lean but not extra lean beef, do not overmix, and pull it from the oven right at 165 degrees. The breadcrumbs and eggs lock in moisture so every slice stays juicy.
Absolutely. Freeze it baked or unbaked for up to three months. Thaw overnight in the fridge, then reheat baked slices or bake a raw loaf straight through until it reaches 165 degrees.
Hungry for more cozy beef dinners? Try our juicy Salisbury steak next.
Love a classic? Try our meatballs and gravy next.
Love a hearty meat-and-comfort dinner? Our moussaka is a showstopping make-ahead bake.
Easy Meatloaf
Ingredients
- ½ cup panko breadcrumbs
- ½ cup ketchup divided
- 2 large eggs lightly beaten
- 4 tablespoons light brown sugar packed, divided
- 2 tablespoons worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds lean ground beef
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 350°F. In a large bowl, mix together the breadcrumbs, ¼ cup of ketchup, eggs, 2 tablespoons brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Add the ground beef and mix until combined, I like to do this by hand, trying not to overmix.
- Place the mixture on a sheet tray and form it into a loaf. You can also use a 9×5 loaf pan to form a loaf. Press the meat mixture into the loaf pan and press down so it is even. Invert the loaf pan onto the sheet tray and remove the pan.
- Bake for 30 minutes. While the meatloaf is baking, make the glaze. Place the remaining ¼ cup ketchup and 2 tablespoons brown sugar in a small bowl and stir to combine.
- Take out the meatloaf after the initial 30 minutes and brush on the glaze, use all of it.
- Bake an additional 20-30 minutes until the internal temperature reaches 165°F. Let cool on the counter for 10 minutes before slicing and serving. Garnish with optional parsley.
Notes
- You can add vegetables to this if you’d like, see above on how we like to do this.
- This does not have to be glazed, see other options above.
- Use a lean ground beef.
- You can switch the meat up to half beef and pork, or you can use chicken or turkey as well.
- This can be frozen, see above on how to do that.
Nutrition
Love This Recipe?
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I’m going to feature this one, too! I’m so glad that you shared these fabulous posts on Tips & Tricks…. I’m diggin’ way back in the linky party vault, and it’s worth it! 😉
Yay! Thanks so much for featuring me!
Thanks for linking this yummy meatloaf up to Think Tank Thursday. You have been featured today!
http://www.saving4six.com/2013/01/welcome-to-think-tank-thursday-11.html
One of the most perfect comfort foods!! I make a meatless variety (yes, really!) that I’ll have to share sometime. Just seeing this is making my mouth water!! 😉
Thank you for partying with the Wildly Original Crowd.
<3 Christina at I Gotta Create!
Mmmm… Meatloaf, a wonderful comfort food! Thank you for sharing this recipe with Wednesday’s Adorned From Above Blog Hop! -Marci @ Stone Cottage Adventures
One of my favorite meals! Yours looks like a great version. Pinned and loved – thank you for sharing at MightyCrafty Mondays!
Looks yummy and definitely trying this one! 🙂 thanks for sharing at Diana’s pin me party! 🙂
I’m glad, yay!
YUMMY! Meatloaf is comforting!!
We love meatloaf at our house, and this lone looks terrific! Guess what we’re having for dinner tonight…???
hugs x
Crystelle
That’s so sweet, thank you! I LOVE meatloaf sandwiches! Unfortunately there are usually no leftovers… (-:
I just love your recipes! Meatloaf has always been a favorite of mine, but I forget to make it. This is just what I needed to fill out my week -to weekend. I like to make sandwiches -if- any is leftover.
oh yea!
the perfect comfort food!! yum!