How to Make Classic Glazed Meatloaf

To make classic beef meatloaf, shape a gently mixed batch of ground beef, panko and egg into a loaf about 8 by 4 inches. Bake it at 350°F (177°C) and check the middle with an instant-read thermometer. The loaf is ready when the center reaches 160°F (71°C). A thin ketchup glaze adds a tangy finish, and a short rest makes it easier to cut full slices.

Ingredients for one meatloaf

Use 1½ pounds of ground beef and mince the onion finely so it disperses through the loaf. Divide the ketchup before you touch the raw meat. One portion goes into the mixture for moisture and seasoning. The other gets brushed on the outside near the end of baking.

Ground beef	1½ lb
Panko	¾ cup
Ketchup, divided	½ cup + ¼ cup
Minced onion	½ cup
Large egg	1
Worcestershire sauce	1 tbsp
Minced garlic	2 tsp
Dried thyme	1 tsp
Ground pepper	¾ tsp
Fine salt	½ tsp

Mix just until the ingredients hold together

Beat the egg with the larger portion of ketchup, the Worcestershire sauce and the seasonings. Stir in the onion and panko, then break the beef into chunks over the bowl. Fold the mixture with a fork or clean hands until you can no longer see separate pockets of crumbs. A light touch keeps the slices tender. If you want to taste the seasoning before baking, cook a spoonful of the mixture to 160°F (71°C) in a skillet first.

Shape a loaf with an even thickness

Set a rack over a foil-lined broiler pan and shape the meat into a compact loaf on the rack. Keep the thickness fairly even from end to end so the center and ends cook at similar rates. A loaf pan also contains the meat neatly, but the sides stay in contact with the drippings and may cook differently. Check doneness with a thermometer either way.

Bake, glaze and check the temperature

Bake the loaf at 350°F (177°C) for about 40 to 50 minutes, then brush on the reserved ketchup using a clean brush. Return it to the oven and check after about 5 more minutes. Slide the thermometer tip into the thickest part of the loaf, keeping it away from the pan or rack. If the center is below 160°F (71°C), keep baking and check again after a few minutes.

Rest the loaf before slicing

Give the meatloaf about 10 minutes to rest, then cut it crosswise with a sharp knife. If the first slice crumbles, make the next one a little thicker and support it with a spatula as you lift it. Serve with mashed potatoes, a spoonful of pan gravy or a crisp vegetable to balance the soft slices.

Save a few slices for sandwiches

Refrigerate leftovers in a shallow covered container within 2 hours, or 1 hour above 90°F (32°C). Keep them for 3 to 4 days in the refrigerator or freeze portions for later. To serve a hot meatloaf sandwich, reheat the slice to 165°F (74°C) before putting it on the roll. Toasting the roll gives it a sturdier surface for the sauce.

Sources and related guides

Beef. It’s What’s For Dinner. classic meatloaf formula · FoodSafety.gov safe cooking temperatures · USDA leftover guidance

On Wondelique, see how to make mashed potatoes and how to make meatballs.