This classic meatloaf combines ground beef with bread crumbs, onion, and Worcestershire sauce, topped with a sweet and tangy ketchup-brown sugar glaze that caramelizes during baking. The resting period before serving keeps the loaf from falling apart.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat oven to 350° Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**
Refrigerate cooked meatloaf in an airtight container for 3-4 days; reheat in a 350°F oven until warmed through.
loaf pan
Bake at 350°F uncovered for 55 minutes, then let rest 8-10 minutes before slicing.
Ground pork, turkey, or a beef-pork blend work as substitutes, though cooking time may vary slightly based on fat content.
Resting for 8-10 minutes allows the juices to redistribute and the loaf to firm up, preventing it from falling apart when sliced.
Yes, mix the meat mixture up to 24 hours ahead, refrigerate in the loaf pan, then bake when ready. Baked meatloaf keeps refrigerated for 3-4 days and reheats well in a 350°F oven.
Crushed saltines, panko, or rolled oats work as substitutes in the same quantity.
