North American

Serving

Meatloaf

Name: Meatloaf
Total time: 75 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1.5 lbs ground beef (80/20); 1 cup plain breadcrumbs; 1/2 cup whole milk; 2 large eggs; 1 small onion (grated); 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup ketchup; 2 tbsp brown sugar; 1 tbsp mustard

Ground meat mixed with other ingredients and shaped into a loaf, then baked.

75 minutes

Serves 4

Dinner

26 min prep

41 min cook

Contains common allergens

Egg Dairy mustard Wheat

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Instructions

6 steps

1
Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with aluminum foil or parchment paper.
2
In a small bowl, soak the breadcrumbs in the whole milk for 5 minutes. This creates a panade that keeps the meatloaf incredibly moist.
3
In a large mixing bowl, combine the ground beef, soaked breadcrumbs, eggs, grated onion, garlic powder, salt, and pepper. Use your hands to gently mix until just combined—overmixing will make the meatloaf tough.
4
Transfer the meat mixture to the prepared baking sheet and shape it into an even 9x5-inch free-form loaf. This allows the edges to caramelize better than using a loaf pan.
5
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Brush half of this glaze evenly over the top and sides of the meatloaf.
6
Bake for 45 minutes, then brush with the remaining glaze. Bake for another 15 minutes until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing.

Meatloaf — plated and served — Serving moment. How Meatloaf looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

64/100

Works for many families

Allergen-friendly 60

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 84

Great leftovers 87

Pantry-friendly 62

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

660

Calories

53 g

Protein

39 g

Carbs

31 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Meatloaf as a formed, baked ground-meat dish has roots in 19th-century European immigrant cooking, where ground meat mixed with fillers was a practical way to stretch expensive protein. German-American and Scandinavian communities brought similar preparations to the American Midwest, and the dish became a Depression-era staple when ground beef was far cheaper than whole cuts. The ketchup-and-brown-sugar glaze became nearly universal in mid-20th-century American cookbooks, cementing meatloaf's identity as the definitive American diner and home-kitchen comfort food.

Listahan note

This version builds the panade by soaking breadcrumbs in milk before mixing, which keeps the finished loaf moist without relying on excess fat, and applies the ketchup glaze in two stages so it caramelizes without burning.

Technique cues

The panade (soaked breadcrumbs and milk) is the structural reason this meatloaf stays moist; it holds moisture inside the protein matrix during baking and prevents the compacted texture of meatloaf made with dry breadcrumbs.
Grating the onion rather than dicing it disperses the onion flavor and moisture throughout the loaf without creating large vegetable pockets that separate from the meat.
Resting the finished loaf for at least 10 minutes before slicing lets the proteins relax and the internal juices redistribute; cutting it straight from the oven causes the loaf to crumble and lose those juices on the cutting board.

Kitchen flow

Parallel prep: Soak the breadcrumbs while grating the onion so both are ready when you open the ground beef package.
Make-ahead: The raw loaf can be formed, wrapped tightly, and refrigerated overnight; bring to room temperature for 20 minutes before baking.
Leftover move: Cold meatloaf sliced thin on white bread with ketchup is a legitimate next-day sandwich; pan-fry slices in a little butter for a crispy crust.
Cleanup rhythm: Line the baking sheet with foil before cooking so drippings do not bake onto the pan; the foil peels away cleanly once cool.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

ground beef (80/20)

Main protein

Purpose: The 20% fat keeps the loaf from drying out during the 45-55 minute bake; leaner beef without a compensating fat source often produces a dry, dense result.

Handling: Mix gently and minimally with your hands; overworking the beef develops myosin proteins that make the loaf rubbery.

Adaptation: A 50/50 mix of ground beef and ground pork adds flavor complexity and more fat coverage; ground turkey requires adding extra olive oil or egg yolk to compensate.

plain breadcrumbs

Binder and moisture reservoir (panade)

Purpose: Breadcrumbs soaked in milk absorb and retain moisture during baking, keeping the interior tender as the proteins tighten from heat.

Handling: Soak in the milk for at least 5 minutes until fully saturated before adding to the meat; dry breadcrumbs added directly draw moisture from the beef instead.

Adaptation: Crushed saltine crackers or rolled oats soaked in milk serve the same function; gluten-free breadcrumbs work in equal measure.

whole milk

Moisture carrier for panade

Purpose: Milk saturates the breadcrumbs and contributes fat and protein that help the loaf bind without becoming dry.

Handling: Use at room temperature so the mixture combines evenly; cold milk can cause the fat in the beef to seize slightly.

Adaptation: Unsweetened oat milk or almond milk can replace whole milk in the panade without significantly affecting the result.

ketchup

Glaze base

Purpose: Ketchup provides a combination of tomato acidity, sugar, and vinegar that caramelizes into a sticky, slightly sweet crust over the loaf.

Handling: Apply half the glaze 20 minutes before the end of baking and the remaining half in the last 10 minutes for a layered, caramelized finish.

Adaptation: Sriracha mixed with a tablespoon of honey creates a spicier glaze; barbecue sauce works directly as a swap for a smokier crust.

Technique notes

Forming the loaf on a rimmed baking sheet rather than in a loaf pan allows the sides to brown and form a crust; a loaf pan produces a steamed, pale exterior.
Press a small indent down the center of the formed loaf before baking; it fills in as the loaf rises and produces a more even top surface for the glaze.
Check internal temperature with an instant-read thermometer rather than timing alone; 160 degrees F in the center means the loaf is fully cooked without being overdone.

Ingredient swaps

Gluten-free direction: Use gluten-free breadcrumbs or crushed gluten-free crackers soaked in milk for the panade; the method works identically.
Dairy-free option: Substitute unsweetened oat milk for the whole milk in the panade; the result is virtually indistinguishable.
Lower-fat option: Use 90/10 ground beef and add 2 tablespoons of olive oil to the mix to compensate; the loaf will be leaner but still moist if the panade is not skipped.

Serve alongside

Creamy mashed potatoes with butter
Roasted green beans or steamed broccoli
Classic macaroni and cheese
Simple garden salad with ranch dressing
Whole milk for a diner-style pairing
Iced tea with lemon
Light red wine such as Merlot or Beaujolais

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate sliced or whole leftover meatloaf in a sealed container for up to 4 days.
Reheat individual slices in a skillet with a splash of water and a lid for 3-4 minutes, or in a 325 degrees F oven for 15 minutes wrapped in foil.
Freeze cooked and cooled slices individually wrapped for up to 3 months; thaw overnight in the refrigerator before reheating.

Equipment

Rimmed baking sheet with foil or parchment lining
Instant-read thermometer for checking doneness at 160 degrees F
Box grater for grating the onion
Pastry brush for applying the glaze in stages

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