Oven Classic Meatloaf
Tender old-school meatloaf with a sticky ketchup glaze that makes the whole house smell like Sunday dinner.
- Cook temp
- 350°F
- 177°C · preheat
- Total time
- 70 min
- 15 prep · 55 cook · 10 rest
- Pull at
- 160°F
- USDA safe minimum
- Rest
- 10 min
- Before slicing
Easy Meatloaf Recipe · Preppy Kitchen
John Kanell demonstrates mixing beef and pork with a panade, shaping freeform on a baking sheet, and brushing with sweet ketchup glaze.
- Target //Cook at 350°F (177°C) for 70 mins.
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum). Rest 10 mins before slicing.
- Golden Rule //Meatloaf is the hill I will die on. Every dad needs a signature meatloaf. The secret is the beef and pork blend for flavor plus the milk-soaked breadcrumbs for tenderness. And that ketchup glaze is non-negotiable. If someone tells you to skip the ketchup glaze they are not your friend.
- Family Tweak //Already a kid favorite. Slice into thick pieces and serve with a pool of extra ketchup. Meatloaf sandwiches the next day are even better.
Ingredients
- 1 1/2 lbsGround Beef, 80/20 ground chuck
- 1/2 lbsGround Pork
- 3/4 cupPlain Breadcrumbs
- 1 largeEgg, beaten
- 1/3 cupWhole Milk
- 1/2 cupYellow Onion, finely diced
- 2 clovesGarlic Cloves, minced
- 1 tbspWorcestershire Sauce
- 1/3 cupKetchup, for glaze
- 2 tbspBrown Sugar, for glaze
- 1 tbspApple Cider Vinegar, for glaze
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
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Get to the point
- 1
Mix 2 lbs ground beef and pork with breadcrumbs, egg, onion, garlic, Worcestershire, and seasonings.
- 2
Shape into a loaf on a lined sheet pan or press into a loaf pan.
- 3
Bake at 350°F for 40 minutes, then spread ketchup glaze on top.
- 4
Bake 15 minutes more until glaze is sticky and internal temp hits 160°F; rest 10 minutes before slicing.
Step by step
Tap a step to cross it offMix the Meatloaf
Preheat oven to 350°F. In a large bowl combine 1.5 lbs ground beef, 0.5 lb ground pork, 3/4 cup plain breadcrumbs, 1 large egg beaten, 1/3 cup whole milk, 1/2 cup finely diced onion, 2 cloves minced garlic, 1 tbsp Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands until just combined.
WhyDo not overmix or the meatloaf will be dense and tough. Mix just until ingredients are incorporated.
Shape & Bake
40 minTurn the mixture onto a foil-lined rimmed sheet pan and shape into a rectangular loaf about 9 inches by 5 inches and 3 inches tall. Bake at 350°F for 40 minutes.
WhyBaking on a sheet pan instead of a loaf pan lets the fat drain away and gives you more caramelized surface area.
Apply the Glaze
15 minWhile meatloaf bakes, mix 1/3 cup ketchup, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar for the glaze. After 40 minutes remove meatloaf and spread the glaze evenly over the top and sides. Return to oven and bake 15 minutes more until the glaze is sticky and bubbly and internal temperature reaches 160°F.
WhyThe brown sugar in the glaze caramelizes into a sweet tangy crust that is the best part of the whole meatloaf.
Rest & Slice
Remove from oven and let the meatloaf rest for 10 minutes before slicing. This allows it to firm up so slices hold together. Cut into 1-inch thick slices and serve.
WhyIf you slice too early the meatloaf falls apart. Ten minutes of patience is the difference between a slice and a crumble.
- Dad pro tip
- Meatloaf is the hill I will die on. Every dad needs a signature meatloaf. The secret is the beef and pork blend for flavor plus the milk-soaked breadcrumbs for tenderness. And that ketchup glaze is non-negotiable. If someone tells you to skip the ketchup glaze they are not your friend.
- Kid & toddler adjustment
- Already a kid favorite. Slice into thick pieces and serve with a pool of extra ketchup. Meatloaf sandwiches the next day are even better.
- Serve with
- Mashed potatoes and gravy · Steamed green beans · Buttered corn on the cob
- Reheating
- Reheat slices in a 325°F oven covered with foil for 10 minutes or until warmed through.
- Calories
- 380
- Protein
- 30 g
- Carbs
- 18 g
- Fat
- 21 g
Nutrition source: USDA FoodData Central #174032. Cook-time basis: 2 lb meatloaf on rimmed sheet pan at 350°F; USDA FSIS 160°F standard for ground beef.
Frequently Asked Questions
How do you reheat leftover oven classic meatloaf without ruining the texture?
Reheat slices in a 325°F oven covered with foil for 10 minutes or until warmed through.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Already a kid favorite. Slice into thick pieces and serve with a pool of extra ketchup. Meatloaf sandwiches the next day are even better.
What are the best side dishes to serve with this?
Recommended sides include Mashed potatoes and gravy, Steamed green beans, Buttered corn on the cob.