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5 from 2 votes

Homemade Meatloaf

Classic, tender, juicy meatloaf with a sweet and tangy ketchup glaze on top!
Prep Time10 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 543kcal
Author: Julie Evink


  • 2 lb ground beef
  • 2 eggs whisked
  • ½ c. Italian Panko bread crumbs
  • ¼ c. milk
  • 1 tsp seasoned salt
  • 1 tsp garlic powder
  • ½ c. yellow onion chopped
  • ½ tsp ground black pepper


  • c. ketchup
  • ½ c. brown sugar
  • 1 ½ tsp prepared yellow mustard


  • Preheat the oven to 350 degrees F. Spray a loaf pan with non-stick spray and set aside.
  • In a large mixing bowl combine all ingredients for meatloaf. Mix until well combined, but do not overmix.
  • Add meat mixture to the prepared loaf pan. Pat meat down into an even layer.
  • In a small bowl combine ingredients for sauce and mix until combined. Spread sauce over hamburger mixture in loaf pan.
  • Place in a preheated oven at 350 degrees F. Bake for 1 hr - 1 hr and 15 minutes or until internal temperature reaches 160 degrees F.
  • Remove from the oven and let it stand for 10 minutes. Cut into slices.



  • Choose the right ground beef. I think 85% lean is great for meatloaf – the fat adds a ton of moisture and flavor, but it’s not greasy. Just remember that the leaner the beef, the drier it will be when you cook it.
  • Don’t skip the eggs! I like to add one egg for every pound of meat. Eggs add a lot of moisture and they also help bind the loaf so it doesn’t fall apart.
  • A little bit of milk makes a big difference. I add milk to my meatloaf because it moistens the breadcrumbs which will also help create moisture.
  • Use a light hand. When you mix and form the loaf, use a light hand and don’t overmix or compact the meat. If you compress the meat too much it will end up dense which can make it dry.
  • Don’t forget the glaze! My simple ketchup glaze is tangy and sweet but it add more than just flavor. It also adds moisture!
  • Let it rest. Once it’s baked, it’s very imporatnt to let it rest so the juices can redistribute back into the meat.
Want to make it ahead? You can assemble the meatloaf and sauce and then freeze it for up to two months. Thaw it fully and then bake it as instructed.
Leftover meatloaf will keep in the refrigerator for three to four days. Reheat it in the microwave for easy lunches and dinners.


Calories: 543kcal | Carbohydrates: 43g | Protein: 34g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 916mg | Potassium: 667mg | Fiber: 1g | Sugar: 27g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 5mg