I first made this meatloaf on a rainy weeknight and it immediately became the kind of comfort-food staple I reach for when I want something filling, inexpensive, and reliably crowd-pleasing. This version uses simple pantry ingredients — ground beef, fresh breadcrumbs, sautéed onions and garlic, and a sweet-tangy ketchup glaze — and it finishes juicy because of the breadcrumb soak and a shallow water pan in the oven. If you like classic, no-fuss dinners that feed a family and reheat well, this is the one to keep in rotation. For a lighter dessert afterward, try pairing it with a warm cookie from my favorite recipe for the best chocolate chip cookies.

Why you’ll love this dish

This meatloaf is all about comfort with smart technique. Using not-lean ground beef keeps the loaf moist and flavorful. Fresh breadcrumbs soaked in broth and eggs give the interior a tender, cake-like crumb instead of a dense, dry loaf. The ketchup-brown sugar glaze adds that classic sweet-tangy finish everyone expects.

"A true family winner—moist inside, perfectly glazed outside, and simple enough for a weeknight." — happy home cook

It’s ideal for weeknight dinners, casual Sunday suppers, potlucks, or anytime you want leftovers that make excellent sandwiches the next day. If you want a vegetable side with similar crowd-pleasing appeal, this bang-bang cauliflower makes a great starter: oven-roasted bang-bang cauliflower.

The cooking process explained

Before you dive in, here’s a brief overview so you know what to expect:

Sauté onions and garlic until soft and fragrant.
Soak fresh breadcrumbs in a mix of beaten eggs, Worcestershire, and beef broth.
Gently combine the breadcrumb mix with ground beef and seasonings; shape into a loaf.
Bake the meatloaf with a shallow pan of water on the oven bottom to keep it humid.
Glaze halfway/near the end, then rest before slicing.

That’s it — a few steps, mostly hands-off baking, and dependable results.

What you’ll need

Key ingredients

2 lb ground beef (preferably not lean — 80/20 or 85/15 works well)
4 slices of fresh bread, processed into breadcrumbs
1/3 cup beef broth (if using a concentrated base like Better Than Bouillon, see notes below)
1 1/2 tbsp Worcestershire sauce
2 eggs, lightly beaten
Pinch ground thyme
2 pinches dried parsley
1 tbsp vegetable oil
4 garlic cloves, minced
2 cups red onion, diced
Salt and black pepper, to taste
1/2 cup ketchup
4 tbsp light brown sugar (about 4–5 tbsp)
2 tsp black pepper (optional, for the glaze)

Substitutions and notes:

Bread: stale or day-old white sandwich bread works fine; panko can be used but reduce soak time.
Beef: mixing in up to 25% ground pork or veal can add extra flavor and tenderness.
Broth: if you use concentrated bouillon (e.g., Better Than Bouillon), dilute carefully and reduce added salt because those pastes are salty.

How to prepare it

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with heavy-duty foil to catch drips (this makes cleanup easy). Place a second oven-safe pan filled with about 1–2 cups of hot water on the very bottom shelf to create steam while the loaf bakes — this helps prevent the exterior from drying out. (See safety note below.)
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the diced red onion and cook until softened, about 6–8 minutes.
Add the minced garlic about 1 minute before the onions finish. Cook 30 seconds until fragrant. Remove from heat and let cool 5 minutes.
In a small bowl, combine the processed fresh breadcrumbs, beaten eggs, Worcestershire sauce, and beef broth. Mix gently and let the breadcrumbs soak for 5 minutes.
In another small bowl, stir together 1/2 cup ketchup, 4 tbsp light brown sugar, and 2 tsp pepper (if using). Reserve half for glazing during baking and the rest for finishing.
In a large mixing bowl, place the 2 lb ground beef. Add the soaked breadcrumb mixture, cooled onions and garlic, pinch of thyme, dried parsley, and salt and pepper to taste. Use your hands (or a large spoon) to mix gently until just combined. Do not overwork — overmixing makes a dense meatloaf.
Shape the meat mixture into a loaf on the prepared foil-lined sheet (or parchment-lined pan). Spread only half of the ketchup glaze over the top.
Bake on the rack positioned above the pan of water for 45–60 minutes. Start checking internal temperature at 45 minutes. The safe final internal temperature for a beef meatloaf is 165°F (74°C). Use an instant-read thermometer inserted into the center.
When the meatloaf reaches 165°F, remove it from the oven. Brush with the remaining glaze. Let rest 10 minutes before slicing — resting helps juices redistribute so slices hold together.
Serve with mashed potatoes and steamed vegetables, or refrigerate for sandwiches later.

Safety note: Place the water-filled pan on the bottom oven rack only. Use oven mitts when handling hot water pans, and avoid pouring water near foil-covered pans to prevent spills.

Best ways to enjoy it

Classic plate: thick slices with creamy mashed potatoes, buttered green beans, and extra glaze on the side.
Sandwich: leftover slices on toasted bread with a smear of mayo and pickles.
Elevated weeknight: slice and finish under the broiler for 1–2 minutes for extra caramelization before serving.
Pair with a simple green salad or roasted root vegetables for a balanced meal. If you want a hearty casserole side, try serving it alongside this chicken spaghetti for a stick-to-your-ribs table: chicken spaghetti with Rotel.

Storage and reheating tips

Refrigerator: Cool leftover meatloaf to room temperature, then store airtight for up to 3–4 days.
Freezer: Wrap slices or the whole loaf tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Cover slices with foil and warm in a 325°F oven until heated through (about 10–20 minutes depending on thickness). Alternatively, microwave individual slices on medium power in 20–30 second bursts to avoid drying.
Food safety: Always reheat leftovers to at least 165°F. Discard any cooked meat left at room temperature longer than 2 hours (1 hour if ambient temps are above 90°F).

Pro chef tips

Don’t overmix: Combine ingredients until just incorporated for a tender loaf.
Fresh breadcrumbs soak better than dry — they help trap moisture and give a soft texture.
Use a thermometer: Visual cues aren’t enough; 165°F is the safe endpoint.
Salt carefully if you use concentrated beef base — those pastes add a lot of sodium.
Let it rest: Resting for 10 minutes makes cleaner slices and juicier meat.
For easier slicing, chill the loaf 15–20 minutes after baking to firm it slightly.

Creative twists

Italian-style: Add 1/2 cup grated Parmesan, 1 tsp dried oregano, and swap the glaze for a basil-tomato sauce.
BBQ maple glaze: Substitute the ketchup/brown sugar mix with 1/2 cup BBQ sauce and 2 tbsp maple syrup.
Turkey or chicken version: Use ground turkey and add 1/4 cup grated onion or cooked bacon for moisture.
Veg-forward: Replace 1/4 lb of beef with finely chopped mushrooms or shredded zucchini for extra umami and veg.
Spicy kick: Mix in 1–2 tsp sriracha or chopped chipotle peppers into the glaze.

Your questions answered

Q: Can I use lean ground beef?
A: You can, but lean beef (90%+ lean) will produce a drier loaf. If you use lean beef, add an extra egg or a tablespoon of olive oil and monitor cook time closely.

Q: Why is there a pan of water in the oven?
A: The water creates steam that reduces oven dryness, which helps the loaf stay moist and prevents the glaze from burning. Don’t overfill the pan and place it only on the bottom rack.

Q: How should I adjust salt when using Better Than Bouillon?
A: Better Than Bouillon is concentrated and salty. When using it to make the 1/3 cup broth called for here, dilute according to package directions and taste before adding extra salt to the meat mixture.

Q: Can I make it ahead?
A: Yes — assemble and shape the loaf, then refrigerate (covered) up to 24 hours before baking. Alternatively, cook fully and reheat later.

Q: What is the best way to get a shiny glaze?
A: Brush the glaze on in two stages: once before baking for absorption, and again right after baking for a glossy finish.

Conclusion

This meatloaf keeps the classic flavors you expect while using a few smart techniques — soaked breadcrumbs, a water pan for humidity, and a final glaze — to ensure a moist, flavorful result every time. If you’d like a slightly different glaze or technique inspiration, compare this version with The Best Meatloaf Recipe for alternative glazing ideas, and read another highly-rated take at The Best Meatloaf Recipe for more tips on beef blends and oven times.

Enjoy the leftovers as sandwiches, freeze slices for quick dinners, and don’t forget to share — great recipes travel fast.

Classic Comfort Meatloaf

This meatloaf is all about comfort with smart technique, offering a juicy interior and a classic sweet-tangy ketchup glaze that makes it a family favorite.

Prep Time 25

Cook Time 1

Total Time 1 25

Serving Size servings

Ingredients

Meatloaf Ingredients

2 lb ground beef (preferably not lean — 80/20 or 85/15 works well)
4 slices fresh bread, processed into breadcrumbs Stale or day-old bread works fine; panko can be used but reduce soak time.
1/3 cup beef broth If using concentrated bouillon, dilute carefully and reduce added salt.
1 1/2 tbsp Worcestershire sauce
2 large eggs, lightly beaten
1 pinch ground thyme
2 pinches dried parsley
1 tbsp vegetable oil For sautéing.
4 cloves garlic, minced
2 cups red onion, diced
Salt and black pepper, to taste

Glaze Ingredients

1/2 cup ketchup
4 tbsp light brown sugar Approximately 4–5 tbsp.
2 tsp black pepper (optional for glaze)

Instructions

Preparation

Place a second oven-safe pan filled with 1–2 cups of hot water on the bottom shelf to create steam while the loaf bakes.
Heat 1 tablespoon vegetable oil in a medium skillet. Add diced red onion and cook until softened, about 6–8 minutes.
Add minced garlic about 1 minute before onions finish. Cook for 30 seconds until fragrant, then remove from heat and let cool for 5 minutes.
In a small bowl, combine breadcrumbs, beaten eggs, Worcestershire sauce, and beef broth. Mix gently and let soak for 5 minutes.
In another bowl, stir together ketchup, brown sugar, and pepper (if using). Reserve half for glazing during baking.

Mixing and Shaping

In a large mixing bowl, place ground beef. Add soaked breadcrumb mixture, cooled onions and garlic, thyme, and salt and pepper. Mix gently until just combined.
Shape the mixture into a loaf on the prepared baking sheet. Spread half of the ketchup glaze over the top.

Baking

Bake on the rack positioned above the pan of water for 45–60 minutes, checking internal temperature after 45 minutes.
When meatloaf reaches 165°F, remove from oven and brush with remaining glaze. Let rest for 10 minutes before slicing.

Notes

Serve with mashed potatoes and steamed vegetables. Refrigerate for sandwiches later. Always reheat leftovers to at least 165°F. Use a thermometer to check doneness.