This classic glazed meatloaf is tender in the middle, savory from simple pantry seasonings, and finished with a tangy-sweet ketchup topping. Soaking the panko in milk first helps keep the beef mixture soft, while baking it on a rimmed sheet pan lets the edges brown instead of sitting in excess fat.
It is an easy family-style dinner that slices neatly after a short rest. Serve it with mashed potatoes, roasted vegetables, or crispy homemade French fries. For something fresh on the side, try the Greek salad.
Tips for tender meatloaf
- Use 85% lean ground beef for a good balance of moisture and structure.
- Let the panko and milk stand for five minutes before mixing.
- Combine the ingredients gently; packing the meat tightly can make the loaf dense.
- A rimmed baking sheet encourages browning. Shape the loaf about 9 by 5 inches so it cooks evenly.
How to tell when meatloaf is done
Cooking time varies with the loaf’s shape and your oven, so check the center with an instant-read thermometer. Ground beef should reach 160°F (71°C); the FoodSafety.gov temperature chart explains safe minimum temperatures. Rest the meatloaf for 10 minutes before slicing so the juices settle.
Make-ahead and storage
You can shape the loaf up to one day ahead, cover it, and refrigerate it until baking. Refrigerate cooked leftovers within two hours (one hour if the room is above 90°F/32°C), and use them within three to four days. For longer storage, freeze slices in an airtight container. See the USDA’s leftover storage guidance.
Estimated nutrition
Approximate values per serving (1 of 8), based on the ingredients listed. Brands and portion sizes change the results; this is an estimate, not a laboratory analysis.
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Carbohydrates | 15 g |
| Protein | 30 g |
| Total fat | 23 g |
| Saturated fat | 8 g |
| Fiber | 1 g |
| Total sugars | 8 g |
| Sodium | 690 mg |
Nutrition is approximate and will vary with the beef, breadcrumbs, Worcestershire sauce, ketchup, and serving size.
Classic Glazed Meatloaf
Ingredients
Equipment
Method
- Heat oven to 350°F (175°C). Line a rimmed sheet pan with foil and lightly oil it.
- Combine panko and milk in a bowl; let stand for 5 minutes.
- Add beef, onion, eggs, Worcestershire, garlic powder, salt, pepper, and 2 tablespoons ketchup. Mix gently just until combined. Shape into a 9-by-5-inch loaf on the pan.
- Stir remaining ketchup with brown sugar and mustard. Spread over the loaf.
- Bake 55 to 65 minutes, until the center reaches 160°F (71°C). Rest 10 minutes before slicing.
