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American

Weeknight Meatloaf

A simple beef meatloaf with a ketchup glaze, baked in a loaf pan so it slices cleanly. Mashed potatoes are a good next move, not a requirement.

Prep
15 min
Cook
50 min
Total
1 hr 5 min
Servings
6
Difficulty
Easy
Jump to recipe
Sliced glazed meatloaf on a platter with a spoon of mashed potatoes.

Why you’ll love it

  • The mix is beef, onion, breadcrumb, egg, and ketchup. Nothing fussy.
  • A thermometer tells you when it is done, which is 160°F.
  • The glaze is just ketchup, vinegar, and brown sugar.
  • Leftover slices make a solid sandwich.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 375°F. Lightly oil a loaf pan or line a sheet pan.

  2. 2

    Mix the beef, onion, egg, breadcrumbs, 1/3 cup ketchup, Worcestershire, salt, pepper, and garlic powder with your hands just until combined. Do not knead it into a paste.

  3. 3

    Shape it into a loaf in the pan.

  4. 4

    Stir the remaining ketchup, brown sugar, and vinegar. Spread half of it over the loaf.

  5. 5

    Bake 40 minutes. Spread the rest of the glaze on top and bake 10 to 15 minutes more, until the center is 160°F.

  6. 6

    Rest 10 minutes before slicing so it does not crumble.

Pro tips

  • Overmixing makes meatloaf dense and bouncy.
  • Grated onion disappears into the mix. Big chunks stay crunchy.
  • Resting is not optional if you want slices.

Easy substitutions

Breadcrumbs
Crushed saltines, about 12 crackers.
Ground beef
A mix of beef and pork, still cooked to 160°F.
Ketchup glaze
Chili sauce, same amounts of sugar and vinegar.

Storage and reheating

Storage

Refrigerate up to 4 days, or freeze slices up to 2 months.

Reheating

Cover and heat at 325°F until the center is hot, about 15 minutes for slices. Or microwave covered.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
360
Protein
26 g
Carbs
14 g
Fat
22 g
Fiber
1 g

Budget friendly · Oven

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients