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Sliced meatloaf recipe with glossy glaze on a cutting board, ready to eat

Classic Meatloaf

A juicy, tender meatloaf with a sweet-tangy ketchup glaze, baked free-form for extra caramelized edges — a comforting weeknight classic ready in about an hour.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef (80-85% lean)
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 2 large eggs
  • 3/4 cup breadcrumbs
  • 1/3 cup milk
  • 2 tablespoon ketchup
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
Glaze
  • 3/4 cup ketchup
  • 2 tablespoon brown sugar
  • 1 teaspoon white vinegar
  • 1/2 teaspoon garlic powder

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Combine breadcrumbs and milk, let sit a few minutes to soften.
  3. Add ground beef, onion, garlic, eggs, ketchup, salt, Italian seasoning, and pepper. Mix by hand just until combined.
  4. Shape into a loaf, about 8 inches long and 4 inches wide, on the baking sheet.
  5. Bake uncovered for 40 minutes.
  6. Whisk together glaze ingredients.
  7. Spread glaze over the meatloaf, bake 15-20 minutes more until internal temp reaches 160°F.
  8. Rest 10-15 minutes before slicing.

Notes

Bakes free-form for more caramelized edges, or use a loaf pan for a softer, more tender texture. Store leftovers in an airtight container in the fridge for 3-4 days; freezes well for up to 3 months, raw or cooked.