If you’re searching for a classic, old-fashioned beef meatloaf that’s moist, flavorful, and topped with a lightly sweetened ketchup glaze, this family-favorite recipe delivers. Simple ingredients and straightforward steps make it a reliable weeknight dinner everyone will enjoy.
This version celebrates the simplicity of traditional meatloaf: cubed white bread soaks up milk and eggs to keep the loaf tender, while chopped onion and celery add classic savory notes. A touch of Worcestershire and poultry seasoning deepens the flavor, and the ketchup topping with brown sugar and light corn syrup creates a glossy, slightly sweet finish.
Ingredients for ground beef meatloaf
- Ground beef – 85/15 is ideal to keep the meatloaf juicy; 90/10 can work but can dry if overcooked; 80/20 will be fattier.
- White bread – Four slices, cut into small cubes to bind and moisten the loaf (or 1 cup seasoned/panko breadcrumbs as a substitute).
- Eggs – Two large eggs to help bind and add moisture.
- Milk – 3/4 cup to hydrate the bread and keep the loaf tender.
- Yellow onion – Finely chopped, about 1/4 cup for savory flavor.
- Celery – Finely chopped, about 1/4 cup for traditional texture and taste.
- Worcestershire sauce – 1 tablespoon for savory depth.
- Kosher salt – 1 teaspoon to enhance flavors.
- Poultry seasoning – 1/2 teaspoon; this blend (sage, thyme, marjoram, rosemary, nutmeg, pepper) is the recipe’s subtle secret.
- Black pepper – 1/2 teaspoon for mild heat.
- Ketchup – 1 cup for the topping.
- Dark brown sugar – 2 tablespoons to sweeten the glaze.
- Light corn syrup – 2 tablespoons for shine and added sweetness (optional; you can increase brown sugar instead).
How to make beef meatloaf
Hands-on prep takes about 15–20 minutes and then the oven does the rest. The method is forgiving and perfect for a straightforward family meal.
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil for easy cleanup and to catch any rendered fat.
- In a large mixing bowl combine the ground beef, cubed white bread, eggs, milk, chopped onion, chopped celery, Worcestershire sauce, kosher salt, poultry seasoning, and black pepper.
- Mix well by hand until everything is evenly combined. A silicone spatula works, but mixing with your hands gives the best result. If the meat is very cold, take short breaks to warm your hands while mixing.
- Form the mixture into a loaf roughly 6 x 12 inches and place it on the prepared baking sheet.
- Bake for 45 minutes. Meanwhile, whisk together the ketchup, brown sugar, and light corn syrup in a small bowl to make the topping.
- After 45 minutes, remove the meatloaf from the oven, spread the ketchup mixture evenly over the top, then return to the oven and bake 15 more minutes. The loaf is done when the topping is bubbling and the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest 5 minutes before slicing. Serve with mashed potatoes, roasted vegetables, or your favorite sides.
Making meatloaf in advance
This meatloaf stores and reheats well, making it a convenient make-ahead dinner.
- Assemble the meatloaf and cover the pan tightly with foil or plastic wrap. Refrigerate for up to 24 hours before baking.
- Remove the meatloaf from the fridge about 30 minutes before baking so it loses some chill for more even cooking.
- Bake as directed; if it goes into the oven cold it may need a few extra minutes. Ensure the internal temperature reaches 160°F (71°C).
FAQ’s
The key is some fat to keep the loaf juicy. 85/15 is a great balance of flavor and moisture. 90/10 can be used if watched closely; 80/20 works too but will release more fat while baking.
Yes. Cubed white bread soaks up milk and eggs and yields a soft texture, but you can substitute 1 cup of seasoned or panko breadcrumbs if preferred. If using larger bakery-style slices, reduce the number of slices to keep proportions right.
Cool leftovers and store in an airtight container in the refrigerator for 3–4 days.
Yes. Freeze cooked meatloaf wrapped tightly in plastic wrap or foil in an airtight container for up to three months. Thaw in the refrigerator and reheat. If freezing uncooked, omit the ketchup topping, wrap well, and freeze up to three months; add fresh topping when ready to bake.
More classic dinner recipes
SOS Creamed Beef Recipe
One Pot Beef Stroganoff
Easy Ham and Bean Soup
Ohio Shredded Chicken Sandwich
Classic Beef Meatloaf
Ingredients
For meatloaf:
- 2 pounds ground beef (85/15)
- 4 slices white bread, cut into small cubes
- 2 large eggs
- 3/4 cup milk
- 1/4 cup finely chopped yellow onion
- 1/4 cup finely chopped celery
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon dried poultry seasoning
- 1/2 teaspoon black pepper
For meatloaf topping:
- 1 cup ketchup
- 2 tablespoons dark brown sugar
- 2 tablespoons light corn syrup (or increase brown sugar)
Instructions
For meatloaf:
- Preheat oven to 350°F and line a rimmed baking sheet with foil.
- In a large bowl combine ground beef, cubed bread, eggs, milk, onion, celery, Worcestershire sauce, kosher salt, poultry seasoning, and black pepper.
- Mix with your hands until evenly combined. Form into a loaf about 6 x 12 inches on the prepared baking sheet.
- Bake 45 minutes.
- Remove from oven and spread the ketchup topping over the loaf. Return to the oven and bake 15 more minutes, until topping bubbles and internal temperature reaches 160°F.
- Let rest 5 minutes, slice, and serve. Store leftovers in an airtight container in the fridge for up to 4 days.
For meatloaf topping:
- Whisk together ketchup, corn syrup, and brown sugar until smooth.
Notes
- Omit corn syrup if you prefer—add more brown sugar or leave it out entirely to taste.
- Use ground beef with some fat (85/15 or 80/20) to prevent a dry loaf.
- Lining the baking sheet with foil simplifies cleanup and catches rendered fat.
- Poultry seasoning typically includes sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
- Meatloaf is fully cooked at an internal temperature of 160°F (71°C).
Nutrition
Approximate per serving: 554 kcal; Carbs 32 g; Protein 31 g; Fat 33 g. Use as an estimate.
