The Pantry
American

Beef meatloaf

A small baked beef meatloaf made with a milk-soaked breadcrumb panade, grated onion, Worcestershire, and a ketchup-mustard glaze. It yields 2 hearty servings and slices cleanly after a short rest. The loaf bakes in a lined 8x4-inch pan, with glaze added in two layers so the top stays glossy instead of burning.

Prep 15 minCook 45 minRest 10 minAdjust servings ↓
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Beef meatloaf
~760 calper person · ~1520 total
~$5.75meal total · ~$2.88 per person

Estimated calories and US ingredient costs.

For 4 servings, double the ingredients and divide the mixture between two 8x4-inch loaf pans or form two equal loaves on a rimmed sheet pan. Keep the oven at 375 F and start checking for 160 F a few minutes early, because pan shape changes how fast the center cooks. The calorie estimate uses the full amount of breadcrumbs, milk, egg, and glaze ingredients; absorbed glaze is counted, and there is no discarded dredging or frying oil to adjust for.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Heat the oven and prep the pan

~2 min

Heat the oven and prep the pan.

Set the oven to 375 F.

Line an 8x4-inch loaf pan with parchment so the loaf can be lifted out easily after baking.

In a medium bowl, stir together 1/2 cup plain breadcrumbs and 1/4 cup whole milk, then let them stand for 2 minutes so the crumbs hydrate and help keep the meatloaf tender.

Ingredients
  • 1/2 cupPlain breadcrumbs
  • 1/4 cupWhole milk
Step 2

Build the meat mixture

~2 min

Build the meat mixture.

Add 1 large egg, 2 oz finely grated yellow onion, 2 tsp Worcestershire sauce, 1 tbsp ketchup, 3/4 tsp kosher salt, and 1/2 tsp ground black pepper to the soaked breadcrumbs.

Stir until the seasoning is evenly distributed.

The mixture should look wet and loose at this stage, which is normal for a moist meatloaf.

Ingredients
  • 1Large egg
  • 2 ozYellow onion
  • 2 tspWorcestershire sauce
  • 3/4 tspKosher salt
  • 1/2 tspGround black pepper
Step 3

Fold in the beef gently

~2 min

Fold in the beef gently.

Add 1 lb ground beef and mix with clean hands just until the ingredients are combined and no streaks of egg or breadcrumb remain.

Stop as soon as the mixture holds together.

Overmixing compresses the proteins and gives the loaf a tight, springy texture instead of a tender slice.

Ingredients
  • 1 lbGround beef
  • 1/2 cup total for recipePlain breadcrumbs
  • 1 total for recipeLarge egg
Step 4

Shape and load the pan

~1 min

Shape and load the pan.

Transfer the mixture to the lined loaf pan and press it in lightly without packing it hard.

Smooth the top with damp fingers so the loaf bakes evenly.

Leave a shallow channel down the center if the top is domed too high, which helps the glaze stay in place and keeps the middle from puffing unevenly.

Step 5

Mix the glaze

~1 min

Mix the glaze.

In a small bowl, stir together 1/4 cup ketchup, 1 tsp Dijon mustard, 1 tsp packed brown sugar, and 1 tsp apple cider vinegar until smooth.

Spread about half of the glaze over the top of the uncooked loaf.

Save the rest for later so the second layer can caramelize without scorching.

Ingredients
  • 1 tspDijon mustard
  • 1 tspPacked brown sugar
  • 1 tspApple cider vinegar
Step 6

Bake and finish with glaze

~45 min

Bake and finish with glaze.

Bake for 25 minutes, then remove the pan and spread the remaining glaze over the top.

Return the loaf to the oven and bake 20 minutes more, or until an instant-read thermometer inserted into the center reads 160 F.

If the glaze darkens too quickly, tent loosely with foil for the last few minutes.

Step 7

Rest, slice, and serve

~10 min cook

Rest, slice,

Let the meatloaf rest in the pan for 10 minutes so the juices settle and the slices stay neat

Step 8

Cut

After ~10 min

Lift it out with the parchment, cut into 2 thick slices, and spoon any collected juices over the top.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Beef meatloaf: serve.

Beef meatloaf: Serve warm with the glossy glaze visible on each slice.

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Ingredients

For 2 people

  • 1 lb ground beef
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 2 oz yellow onion, finely grated
  • 2 tsp Worcestershire sauce
  • 1 tbsp ketchup
  • 3/4 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 cup ketchup
  • 1 tsp Dijon mustard
  • 1 tsp packed brown sugar
  • 1 tsp apple cider vinegar

Method

  1. Heat the oven and prep the panSet the oven to 375 F. Line an 8x4-inch loaf pan with parchment so the loaf can be lifted out easily after baking. In a medium bowl, stir together 1/2 cup plain breadcrumbs and 1/4 cup whole milk, then let them stand for 2 minutes so the crumbs hydrate and help keep the meatloaf tender.
  2. Build the meat mixtureAdd 1 large egg, 2 oz finely grated yellow onion, 2 tsp Worcestershire sauce, 1 tbsp ketchup, 3/4 tsp kosher salt, and 1/2 tsp ground black pepper to the soaked breadcrumbs. Stir until the seasoning is evenly distributed. The mixture should look wet and loose at this stage, which is normal for a moist meatloaf.
  3. Fold in the beef gentlyAdd 1 lb ground beef and mix with clean hands just until the ingredients are combined and no streaks of egg or breadcrumb remain. Stop as soon as the mixture holds together. Overmixing compresses the proteins and gives the loaf a tight, springy texture instead of a tender slice.
  4. Shape and load the panTransfer the mixture to the lined loaf pan and press it in lightly without packing it hard. Smooth the top with damp fingers so the loaf bakes evenly. Leave a shallow channel down the center if the top is domed too high, which helps the glaze stay in place and keeps the middle from puffing unevenly.
  5. Mix the glazeIn a small bowl, stir together 1/4 cup ketchup, 1 tsp Dijon mustard, 1 tsp packed brown sugar, and 1 tsp apple cider vinegar until smooth. Spread about half of the glaze over the top of the uncooked loaf. Save the rest for later so the second layer can caramelize without scorching.
  6. Bake and finish with glazeBake for 25 minutes, then remove the pan and spread the remaining glaze over the top. Return the loaf to the oven and bake 20 minutes more, or until an instant-read thermometer inserted into the center reads 160 F. If the glaze darkens too quickly, tent loosely with foil for the last few minutes.
  7. Rest, slice, and serveLet the meatloaf rest in the pan for 10 minutes so the juices settle and the slices stay neat. Lift it out with the parchment, cut into 2 thick slices, and spoon any collected juices over the top. Serve warm with the glossy glaze visible on each slice.

Before you cook

What to get ready

Mixing bowl, loaf pan or rimmed tray as directed, thermometer and sharp slicing knife.

Combine milk, crumbs and seasonings before folding in the beef so mixing stays brief.

If something needs adjusting

Glaze darkens too quickly

Loosely shield the top while the center finishes; check ground beef reaches 160°F.

Center is difficult to check

Insert the thermometer into the thickest middle without touching the pan. Use 165°F for turkey and 160°F for beef; browning alone does not establish doneness.

Store for later

Slice cooled portions for prompt refrigeration in shallow containers. Reheat covered to 165°F with a little sauce or water to limit drying.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining breadcrumbs in kofta and freeze unused portions dry.

Next use for your ingredients: Beef kofta →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the neatest slices, grate the onion very fine and let the loaf rest before cutting. If you want a darker, stickier top, brush on the second glaze layer only after the center has mostly cooked so the sugar has less time to scorch. A thermometer is the easiest way to avoid an underdone center without drying the edges.

Make it work for you

If you swap the breadcrumbs for quick oats, keep the 1/4 cup milk soak so the oats soften before mixing. The loaf will set a little more loosely and slice with a more rustic texture, so use the parchment sling and let it rest the full 10 minutes before lifting it from the pan.

Use more of your egg and yellow onion in turkey meatloaf.

How do I keep this beef meatloaf tender and not dry?

The breadcrumb-and-milk panade is what keeps this meatloaf tender. Mix the beef only until the ingredients are evenly distributed, because overworking tightens the loaf and makes it dense. Baking it in a lined loaf pan helps it hold shape, while the two-stage glaze gives a lacquered top without scorching.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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