Homemade Meatloaf
Juicy ground beef meatloaf with onion, breadcrumbs, and tangy ketchup glaze.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 1 hour 20 minutes.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
This Homemade Meatloaf recipe takes 1 hour 20 minutes and makes 6 servings. Homemade meatloaf remains a popular weeknight comfort dinner because it uses simple pantry ingredients and feeds a family with little hands-on work.
Helpful guides
Instructions
Preheat the oven to 350°F and lightly grease a 9x5-inch loaf pan or line a sheet pan with foil. In a large bowl, combine breadcrumbs and milk and let stand 5 minutes so the crumbs soften and absorb the liquid fully.
Add ground beef, beaten eggs, onion, salt, pepper, Worcestershire sauce, and 1/4 cup ketchup to the soaked crumbs. Mix gently with hands or a fork just until combined. Overmixing will make the texture dense and tough.
Transfer the mixture to the prepared pan and shape into an even loaf about 2 inches high. Smooth the top. In a small bowl, stir remaining 1/4 cup ketchup with brown sugar and spread evenly over the loaf.
Bake for 55 to 65 minutes, until the center reads 160°F on an instant-read thermometer inserted in the thickest part. The glaze should be set and lightly caramelized at the edges.
Rest the meatloaf for 10 to 15 minutes before slicing so juices redistribute and slices hold together. Cut into 1-inch thick slices with a serrated knife and lift out carefully with a spatula.
Serve warm with mashed potatoes or roasted vegetables. Save pan drippings if desired for gravy. Refrigerate leftovers promptly and reheat slices until steaming and reaching 165°F throughout for safety.
Troubleshooting — fixes, not repeats
- If meatloaf cracks on top, the oven may be hot or the mixture too lean; use 80/20 beef and do not overbake past 160°F.
- If slices crumble, let the loaf rest longer and ensure enough binder was used; add an extra 2 tablespoons breadcrumbs next time.
- If the center is undercooked while edges brown, tent loosely with foil and continue baking until the thermometer reads 160°F.
- If too salty, serve with unsalted sides and reduce added salt to 1.5 teaspoons next time; ketchup contributes sodium.
Make it your way
- For a barbecue version, replace ketchup glaze with 1/2 cup barbecue sauce.
- For a turkey version, substitute ground turkey and add 2 tablespoons olive oil for moisture, baking to 165°F internal temperature.
- Add 1 cup shredded cheddar and 1/2 cup chopped bell pepper for a cheesesteak style loaf.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat slices in a covered skillet over medium-low heat or in a 350°F oven until steaming and reaching 165°F.
Freeze whole or sliced for up to 3 months, wrapped tightly in foil and placed in freezer bags.
FAQ
How do I know meatloaf is done?
Insert an instant-read thermometer into the center. Ground beef meatloaf is done at 160°F. The juices should run clear and the center should not look pink. Rest 10 minutes before slicing.
Can I use oatmeal instead of breadcrumbs?
Yes. Use 3/4 cup old-fashioned oats in place of breadcrumbs. Let them soak in milk for 10 minutes. The texture will be slightly heartier but still moist and sliceable.
Why is my meatloaf dry?
Common causes are overmixing, using very lean beef, or overbaking. Use 80/20 beef, mix just until combined, and pull from the oven as soon as it reaches 160°F.
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