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Juicy Classic Meatloaf

This juicy classic meatloaf is made with ground beef, breadcrumbs, milk, egg, onion, garlic, and a sweet tangy ketchup glaze. It bakes into a tender, flavorful main dish that is perfect for family dinners, meal prep, and comforting leftovers.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course
Servings: 8 people
Calories:
Author: Lucy

Ingredients

  • 2 lb Ground beef preferably 85 percent lean
  • 1 cup Plain breadcrumbs
  • ¾ cup Whole milk
  • 2 Large eggs
  • 1 Yellow onion finely diced
  • 3 Garlic cloves, minced
  • ½ cup Ketchup for the meatloaf mixture
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1½ tsp Salt
  • ½ Black pepper
  • 1 tsp Dried parsley

Instructions

  • Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper, or lightly grease a 9 by 5 inch loaf pan. A baking sheet gives the meatloaf more caramelized edges, while a loaf pan gives a taller, more traditional shape.
  • In a large mixing bowl, combine 1 cup plain breadcrumbs and ¾ cup whole milk. Let the mixture sit for 5 minutes until the breadcrumbs absorb the milk and become soft. This step helps the meatloaf stay tender instead of dry or crumbly.
  • Add 2 eggs, 1 small finely diced yellow onion, 3 minced garlic cloves, ½ cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1½ tsp salt, ½ tsp black pepper, and 1 tsp dried parsley to the breadcrumb mixture. Stir until the mixture looks evenly combined. The aroma should already smell savory, slightly sweet, and tangy.
  • Add 2 lb ground beef to the bowl. Use clean hands or a fork to gently mix until the beef is combined with the seasoning mixture. Do not squeeze or overwork the meat. The mixture should look moist and evenly seasoned, but still loose enough to shape easily. If it feels too wet, add 1 tbsp breadcrumbs at a time. If it feels too dry, add 1 tbsp milk at a time.
  • Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into a loaf about 9 inches long and 4 to 5 inches wide if using a baking sheet. Keep the shape even so the center cooks at the same pace as the edges. Smooth the top lightly without packing it down too tightly.
  • In a small bowl, stir together ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard. The glaze should look glossy, thick, and bright red. Taste it if desired. It should be sweet, tangy, and slightly sharp.
  • Spread half of the glaze over the top and sides of the meatloaf. Save the rest for later. The first layer bakes into the surface and gives the meatloaf color, moisture, and flavor.
  • Bake at 350°F for 40 minutes. Remove the meatloaf from the oven and spread the remaining glaze over the top. Return it to the oven and bake for another 15 to 25 minutes, or until the center reaches 160°F on an instant read thermometer. USDA guidance recommends cooking ground meat, including meatloaf, to a safe minimum internal temperature of 160°F.
  • Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle back into the loaf instead of running onto the cutting board. The glaze should look shiny and slightly sticky, while the inside should be moist, tender, and fully cooked.
  • Use a sharp knife to cut the meatloaf into thick slices. Serve warm with extra glaze from the pan if desired. Each slice should hold together without falling apart, with a juicy center and a sweet savory crust.

Notes

Bake until the center reaches 160°F for ground beef meatloaf. Use an instant read thermometer for the most accurate result.