Easy Meatloaf

Ingredients

• 680 g (1.5 lb)ground beef (85/15)
• 110 g (1 cup)breadcrumbs
• 120 ml (½ cup)milk
• 1 largeegg
• 1 smallonion, finely chopped
• 2 clovesgarlic, minced
• 60 ml (¼ cup), plus extra for the glazeketchup
• 30 ml (2 tablespoons)Worcestershire sauce
• 1 teaspoondried thyme or Italian seasoning
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• 60 g (½ cup), optionalgrated carrot or finely chopped bell pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F). Lightly grease a loaf pan, or line a baking sheet if you prefer to shape the meatloaf free-form.

2. 2

   Soak the crumbs

   Whisk the milk and breadcrumbs together in a large bowl, then leave them for 2 minutes so the crumbs absorb the liquid.

3. 3

   Mix the seasonings

   Add the egg, ketchup, Worcestershire sauce, onion, garlic, herbs, salt and pepper to the soaked crumbs. Stir gently until combined.

4. 4

   Add the beef

   Fold in the ground beef and any optional vegetables, mixing only until evenly incorporated.

5. 5

   Shape the loaf

   Form the mixture into a loaf to fit the pan, or shape it on the lined baking sheet. Smooth the top.

6. 6

   Add the glaze

   Spread a thin layer of extra ketchup over the top. For a sweeter glaze, mix the ketchup with brown sugar or honey.

7. 7

   Bake the meatloaf

   Bake for 55 to 65 minutes, until an instant-read thermometer inserted in the centre reads 71°C (160°F).

8. 8

   Rest and serve

   Leave the meatloaf to rest for 10 minutes before slicing, then serve warm.

What is meatloaf?

Meatloaf is an American comfort-food classic: seasoned ground meat is shaped into a loaf and baked, often with a tomato-based topping. Its familiar, savoury flavour and simple ingredients have made it a dependable family meal.

This version uses beef, a milk-soaked breadcrumb mixture and a ketchup glaze. The soaked crumbs help keep the loaf tender, while the glaze brings a tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 30g carbs, 15g fat.

The beef supplies most of the protein and fat, while the breadcrumbs and ketchup contribute much of the carbohydrate; milk and the egg add smaller amounts of several nutrients. Serve a slice with vegetables and a moderate portion of potatoes or another starch to make a balanced plate.

Why soak the breadcrumbs?

Moist crumbs: combining the breadcrumbs with milk before adding the meat gives them time to soften. This helps them blend through the mixture rather than remain dry or clumpy.

Gentle mixing: once the beef goes in, mix only until everything is distributed. Overworking the meat can make the cooked loaf firm.

Choosing the ingredients

Beef: the recipe calls for 85/15 ground beef, giving the loaf flavour and some fat for moisture. You can replace half with ground turkey if you prefer a different balance.

Breadcrumbs: ordinary breadcrumbs work well, while panko gives a lighter texture and whole-wheat crumbs add more texture. Use gluten-free breadcrumbs if needed.

Vegetables: grated carrot or finely chopped bell pepper is optional, bringing colour and extra texture. Chop the onion finely so it mixes evenly into the loaf.

Shaping and glazing

Loaf pan: shaping the mixture in a loaf pan gives it a neat outline. For a more rustic shape, form it on a lined baking sheet instead.

Thin topping: spread the ketchup over the surface in a light layer. A little brown sugar or honey mixed into it makes the glaze sweeter.

How to tell when it is done

Temperature cue: check the centre with an instant-read thermometer; the recipe specifies 71°C (160°F). The baking time is 55 to 65 minutes, but the thermometer reading is the clearest doneness check.

Resting time: leave the loaf undisturbed for 10 minutes before slicing. This gives it time to settle and makes neater slices.

What to serve with meatloaf

Comforting sides: mashed potatoes, roast potatoes or a simple green vegetable sit naturally alongside the savoury loaf. A crisp salad can add freshness to the plate.

For leftovers: serve a slice with vegetables or tuck it into a sandwich. The ketchup glaze already adds a tangy note, so keep extra sauces simple.

Recipe notes & tips

• Let the breadcrumb and milk mixture stand for the full 2 minutes before adding the other ingredients.
• Finely chop the onion so it distributes evenly and softens as the loaf bakes.
• Mix the beef in gently and stop as soon as the ingredients are incorporated.
• Use a thermometer to check the centre rather than relying on the baking time alone.
• Rest the meatloaf for 10 minutes before cutting to help it hold its shape.
• If using a baking sheet, line it before shaping the loaf for easier clean-up.

Variations

• Use turkey: Replace half the beef with ground turkey for a different flavour and texture.
• Choose panko: Use panko breadcrumbs for a lighter crumb.
• Go whole wheat: Swap in whole-wheat breadcrumbs for more texture.
• Add vegetables: Fold in grated carrot or finely chopped bell pepper before shaping.
• Make it dairy-free: Use unsweetened almond milk in place of the milk.
• Sweeten the glaze: Mix brown sugar or honey into the ketchup topping.

Common mistakes to avoid

• Skipping the soak: Give the breadcrumbs and milk 2 minutes so the crumbs can absorb the liquid.
• Overmixing the meat: Fold gently and stop once the mixture looks even to avoid a firm loaf.
• Making the loaf too large for the pan: Shape it to fit the pan, or use a lined baking sheet for a free-form loaf.
• Guessing doneness: Check that the centre reaches 71°C (160°F) with an instant-read thermometer.
• Slicing straight away: Rest the cooked loaf for 10 minutes before cutting.
• Applying a thick glaze: Spread only a thin layer of ketchup over the top.

How to store

Refrigerate leftover meatloaf in a covered container for up to 3 days. Reheat slices until piping hot, in the microwave or in a covered oven-safe dish.

Frequently asked questions