AI-generated serving inspiration; not a photograph of a tested recipe.
Milk-soaked breadcrumbs keep the loaf tender, while a light hand with the mixing prevents a dense texture. Bake the loaf on a rimmed pan so the glaze can coat the sides as well as the top.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
The free-form shape gives more glazed edges.
Soaked crumbs help keep slices tender.
Ingredient notes
An 85% lean blend offers moisture without excessive grease.
Finely grated onion mixes in more evenly than large pieces.
Equipment you’ll need
Rimmed baking sheet
Mixing bowl
Instant-read thermometer
Helpful cooking tips
Do not knead the mixture.
Measure temperature in the thickest center of the loaf.
Make it your own
Variations
Add 1 tsp Dijon mustard to the glaze.
Substitutions
Use ground turkey, cooking the center to 165°F / 74°C.
What to serve with it
Serve with mashed potatoes and steamed green beans.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Why did my meatloaf fall apart?
Cutting too soon or using very coarse crumbs can make slices crumble. Use the listed binder amounts and let the loaf rest before slicing.
Let’s get cooking
Easy Meatloaf
A tender beef meatloaf with a simple ketchup glaze and clean, easy-to-serve slices.
Prep time
15 min
Cook time
1 hr
Total time
1 hr 25 min
Rest / cool
10 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 350°F / 175°C. Line a rimmed baking sheet with parchment.
Mix breadcrumbs and milk in a large bowl; let stand 5 minutes. Stir in egg, onion, Worcestershire sauce, salt, pepper, and 2 tbsp ketchup.
Add beef and mix just until combined. Shape into an 8-by-4-inch loaf on the prepared pan.
Mix remaining ketchup with brown sugar and spread over the loaf.
Bake 50–60 minutes until the center reaches 160°F / 71°C. Rest 10 minutes before slicing.
Cook’s notes
Do not knead the mixture.
Measure temperature in the thickest center of the loaf.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/easy-meatloaf.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
