Joyful.

Classic Meatloaf

By Martis Guleryan Updated

In short: Mix ground beef with a breadcrumb and milk panade, eggs, onion and seasonings, shape a free-form loaf, glaze with ketchup and brown sugar, and bake at 350°F for 55–65 minutes to 160°F. Rest 10 minutes. Serves 8.

  • 1 hr 25 min
  • 8 servings
  • Easy
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Sliced classic meatloaf with a shiny red ketchup glaze on a board with mashed potatoes and green beans
Illustrative AI-generated photo.

Why you’ll love this recipe

This is the meatloaf most Americans grew up with: soft, savory slices under a glossy, sweet-tangy ketchup glaze. The method is simple, and a couple of small details keep it from turning dry.

  • Everyday ingredients you probably already have.
  • Hands-off baking while you make mashed potatoes or a vegetable.
  • Leftovers make great sandwiches the next day.

Why use a panade and a thermometer

A panade is a paste of starch and liquid, here breadcrumbs soaked in milk. The swollen crumbs sit between the meat proteins and stop them from squeezing together too tightly as they cook, so the loaf holds onto its juices.

The thermometer matters because meatloaf is thick and the outside looks done well before the center is. Because it is made from ground beef and raw eggs, USDA guidance is 160°F (71°C) in the center. Pull it at that point, then let it rest. Cooking far past 160°F is what makes meatloaf crumbly and dry.

Ingredient substitutions

Instead ofYou can use
Breadcrumbs1 cup quick oats or 1½ cups fresh bread crumbs, soaked in the milk the same way.
Part of the ground beefReplace up to 1 pound with ground pork for a richer, more tender loaf. Cook to 160°F (71°C).
Whole milkAny milk, or low-sodium beef broth for a dairy-free version.
A whole glazed meatloaf on a sheet pan with two slices cut

Classic Meatloaf

Prep
15 min
Cook
1 hr
Rest
10 min
Total
1 hr 25 min

Ingredients

Servings
8 servings

Meatloaf

Glaze

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the oven

    Heat the oven to 350°F (175°C). Line a rimmed sheet pan with foil or parchment.

  2. Step 2: Make the panade

    In a large bowl, stir together the breadcrumbs and milk and let them soak 5 minutes. Whisk in the eggs, onion, garlic, ketchup, Worcestershire, salt, pepper and thyme.

    Tip: The soaked breadcrumbs, called a panade, hold moisture inside the loaf. It is the main difference between a juicy meatloaf and a dry one.

  3. Step 3: Mix in the beef

    Add the ground beef and mix gently with your hands just until evenly combined. Overmixing makes the meatloaf dense and springy.

  4. Step 4: Shape the loaf

    Turn the mixture onto the sheet pan and shape it into a loaf about 9 inches long and 5 inches wide, with an even height so it cooks evenly.

  5. Step 5: Glaze and bake

    Whisk the glaze ingredients together. Spread half over the loaf and bake 45 minutes. Spread the remaining glaze on top and bake 10–20 minutes more, until an instant-read thermometer in the center reads 160°F (71°C).

    Tip: Start checking the temperature at 55 minutes. Size and shape affect the time more than anything else.

  6. Step 6: Rest and slice

    Let the meatloaf rest 10 minutes on the pan before slicing so the juices settle and the slices hold together.

Equipment

Tips for the best results

  • Grate the onion on a box grater. It melts into the meat, so you get the flavor without crunchy pieces.
  • Baking free-form on a sheet pan gives more browned, glazed surface than a loaf pan, and the fat drains away from the meat.
  • Use 85% lean beef. Leaner beef makes a drier loaf; fattier beef shrinks and gets greasy.

Storage, reheating and freezing

Refrigerator
Store sliced or whole meatloaf in an airtight container for 3–4 days. Refrigerate within 2 hours of cooking.
Reheating
Reheat slices covered in a 325°F oven or a skillet over medium-low heat with a splash of water until they reach 165°F (74°C). The microwave works on 50% power.
Freezing
Freeze cooked slices separated by parchment for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently asked questions

What temperature should meatloaf be cooked to?

160°F (71°C) in the center, measured with an instant-read thermometer. That is the USDA safe minimum for ground beef and it also covers the eggs in the mixture.

Why does my meatloaf fall apart?

It was sliced too soon or did not have enough binder. Let it rest 10 minutes after baking, and make sure the breadcrumbs soaked up the milk before you mixed in the beef.

Can I bake meatloaf in a loaf pan?

Yes. Use a 9×5-inch loaf pan, add 5–10 minutes to the bake time, and pour off the fat before slicing. The glaze will only cover the top.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references