Classic Meatloaf
Classic, juicy meatloaf with a tangy brown sugar ketchup glaze, baked free-form on a sheet pan so it browns all over instead of stewing in its fat.
21% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 1 hr 5 min
- Resting
- 10 min
- Serves
- 8
- Calories
- 315
- Protein
- 27 g
- Per serving
- $2.10
Why this recipe works
Meatloaf is the definition of American comfort food: a sliceable beef loaf with a sweet-tangy ketchup glaze, served with mashed potatoes and green beans. Leftovers make some of the best sandwiches there are.
- Panko soaked in milk (a panade) holds on to moisture as the meat cooks, which is the difference between a tender slice and a dry, crumbly one.
- The onion is softened in butter first, so there are no crunchy raw bits and its sweetness spreads through the loaf.
- Shaping the loaf on a lined sheet pan instead of a loaf pan lets the fat run off and the sides brown, and the glaze caramelizes on top and sides.
Ingredients
For the meatloaf
For the glaze
You will need
- Rimmed baking sheet lined with foil
- Small skillet
- Large mixing bowl
- Instant-read thermometer
Method
Tap a step number to mark it done.
Soften the onion
Heat the oven to 350°F and line the baking sheet with foil. Melt the butter in the skillet over medium heat and cook the onion until soft and translucent, about 5 minutes, adding the garlic for the last minute. Let it cool for a few minutes.
AI-generated illustration of this step. Make the panade
In the large bowl, stir the panko into the milk and leave for 5 minutes to soften. Beat in the eggs, Worcestershire, salt, pepper and thyme.
AI-generated illustration of this step. Mix and shape
Add the beef, cooled onion and parsley and mix gently with your hands until just combined; overmixing makes it dense. Turn it onto the sheet and pat into a loaf about 9 by 5 inches and 2 inches tall.
AI-generated illustration of this step. Glaze and bake
Stir the ketchup, brown sugar and vinegar together. Brush half of it over the top and sides of the loaf and bake for 45 minutes.
AI-generated illustration of this step. Glaze again
Brush on the rest of the glaze and bake until the center reads 160°F on a thermometer and the glaze is sticky and dark at the edges, 15 to 20 minutes more.
AI-generated illustration of this step. Rest and slice
Let the meatloaf rest on the pan for 10 minutes so the juices settle, then slice about ¾ inch thick.
AI-generated illustration of this step.
Techniques in this recipe
- Ground meat and fresh sausage160°F / 71°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide1. Halve through the root 2. Slice toward the root 3. Cut across Dice an onion
Halve through the root, slice toward it without cutting through, then cut across. The root holds it together, so the pieces come out even.
Read the full guide
Cook's notes
- Use 85% lean beef. Leaner beef makes a dry loaf, and 80% or fattier leaves a pool of grease.
- Wet your hands before shaping and the mixture won't stick to them.
- Leftover slices reheat best in a skillet with a little butter, which crisps the edges.
Nutrition per serving
315 calories
$2.10 estimated cost per serving
Where the calories come from
| Protein | 35% of calories | 27 g |
|---|---|---|
| Carbs | 18% of calories | 14 g |
| Fat | 47% of calories | 16 g |
| Fiber | 1 g | |
| Sodium | 540 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What temperature should meatloaf be cooked to?
Ground beef should reach 160°F in the center. Use a thermometer; color isn't a reliable sign with meatloaf, and the glaze makes it look done early.
Why does my meatloaf fall apart?
Usually it's not enough binder or it was cut too soon. The eggs and soaked panko hold it together, and a 10-minute rest lets it firm up before slicing.
Can I use oats instead of breadcrumbs in meatloaf?
Yes. Quick or old-fashioned oats work in the same amount and make a slightly firmer loaf. They also make it gluten-free if the oats are certified gluten-free.
