Classic Diner Meatloaf

★ 4.4 · Easy

A nostalgic, juicy ground beef meatloaf glazed with a sweet-tangy ketchup topping -- simple, foolproof comfort food the whole family will love.

15 minPrep Time

60 minCook Time

75 minTotal Time

6 servings (one 9x5-inch loaf)Yield

Why You'll Love This

Nostalgic diner-style comfort food
Sweet-tangy ketchup glaze
Great for leftovers and sandwiches

Ingredients

2 lbground beef (85% lean)
1 cupplain breadcrumbs
2/3 cupwhole milk
2large eggs
1small onion, finely diced
2 clovesgarlic, minced
2 tablespoonsWorcestershire sauce
1.5 teaspoonskosher salt
1/2 teaspoonblack pepper
3/4 cupketchup, divided
2 tablespoonsbrown sugar
1 tablespoonapple cider vinegar

Nutrition (estimated per serving)

410Calories

28gProtein

24gFat

18gCarbs

1gFiber

720mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 350F and line a rimmed baking sheet with foil, or lightly grease a 9x5-inch loaf pan.
In a small bowl, soak the breadcrumbs in 2/3 cup milk for 5 minutes until softened.
In a large bowl, combine the ground beef, soaked breadcrumbs, eggs, diced onion, garlic, Worcestershire sauce, 1.5 teaspoons salt, and 1/2 teaspoon pepper.
Mix with your hands just until combined; overmixing will make the meatloaf dense and tough, so stop as soon as the ingredients are evenly distributed.
Shape the mixture into a 9x5-inch loaf shape on the prepared baking sheet or press into the loaf pan.
In a small bowl, whisk together 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar for the glaze.
Spread half of the glaze evenly over the top of the loaf.
Bake at 350F for 45 minutes, then brush with the remaining glaze and continue baking 15 to 20 minutes more.
Check internal temperature with an instant-read thermometer in the center of the loaf; it is done when it reaches 160F.
Let the meatloaf rest for 10 minutes before slicing, which allows the juices to redistribute so slices hold together.
Avoid slicing immediately out of the oven, as this causes the loaf to crumble and lose moisture.

Tips

Soaking breadcrumbs in milk (a panade) before mixing keeps the meatloaf moist instead of dry and dense.
Baking free-form on a sheet pan instead of in a loaf pan lets excess fat drain away for a less greasy result.