Meatloaf Recipe

Meatloaf slices on a wooden cutting board.

This classic Meatloaf recipe is just like Mom used to make: baked as a free-form loaf and brushed with a ketchup glaze. It's delicious for dinner and just as good as leftovers the next day (meatloaf sandwich, anyone?).

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 20

Total Time 1 25

Servings servings

Calories 583kcal

Author Meggan Hill

Ingredients

2 pounds ground beef 80% lean (see note 1)
1 small onion minced
2 eggs (see note 2)
3/4 cup bread crumbs (see note 3)
3/4 cup ketchup divided
2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line a baking sheet with foil for easy cleanup.
In a standing mixer fitted with the paddle attachment, or in a large bowl by hand, combine beef, onion, eggs, breadcrumbs, 1/2 cup ketchup, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix on low until combined.
Rinse a 9-inch by 5-inch loaf pan with water (to help the meatloaf release). Pack the meat mixture tightly in to the pan.
Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out. Bake 60 minutes.
Remove from oven. Increase oven temperature to 400 degrees. Brush remaining 1/4 cup ketchup on all sides of the meatloaf. Return to oven and bake 10 minutes longer. Remove from oven and cool 15 minutes before serving.

Video

Notes

Ground beef: No need to seek out a special meatloaf mix; regular 80% lean, 20% fat ground beef tastes terrific.
Eggs: The yolks lend moisture and flavor, while the whites add structure and help the meatloaf maintain its shape.
Bread crumbs: To make your own breadcrumbs, just pulse bread in a food processor or blender.
Yield: This Meatloaf recipe makes six thick slices, ideal as an entree-sized portion. Double the batch to ensure plenty of leftovers for sandwiches!
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition