Classic Family Meatloaf

Ingredients

• 2 lb ground beef
• 2 large eggs
• 2 cups panko breadcrumbs
• 1/2 cup finely grated onion
• 1 tbsp minced garlic
• 1/2 cup whole milk
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp ketchup
• 1/3 cup ketchup for glaze
• 2 tbsp brown sugar, divided
• 1 tbsp plus 2 tsp mustard powder
• 2 tsp Worcestershire sauce

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 350°F and line a rimmed baking sheet with foil or parchment for easier cleanup. Gather all ingredients before mixing because the meat mixture comes together quickly and should not be handled more than necessary once the ingredients are combined.
2. Step 2.In a large bowl, combine the ground beef, eggs, panko breadcrumbs, grated onion, minced garlic, milk, salt, black pepper, 2 tablespoons ketchup, 1 tablespoon brown sugar, and 1 tablespoon mustard powder. Mix gently with clean hands or a sturdy spoon just until the ingredients are evenly distributed.
3. Step 3.Shape the mixture into a compact loaf about 9 inches long and 5 inches wide, either directly on the prepared baking sheet or by using a loaf pan as a shaping guide. Press gently enough to remove large air pockets, but do not squeeze the meat aggressively because overworking can produce a dense texture.
4. Step 4.Place the shaped meatloaf in the center of the baking sheet and bake for about 15 minutes. This initial bake begins setting the outside of the loaf and gives you time to prepare the glaze without having to rush while the oven is hot.
5. Step 5.While the meatloaf starts baking, whisk together the remaining 1/3 cup ketchup, remaining 1 tablespoon brown sugar, 2 teaspoons mustard powder, and Worcestershire sauce. Stir until the sugar is mostly dissolved and the glaze looks smooth enough to spread easily over the loaf.
6. Step 6.Carefully remove the meatloaf from the oven and spread the glaze evenly over the entire top surface, using the back of a spoon to reach the edges. Returning the glazed loaf to the oven now allows the sauce to caramelize while the center finishes cooking.
7. Step 7.Continue baking for about 45–55 minutes, checking the thickest center with an instant-read thermometer near the end. Ground beef meatloaf should reach 160°F in the center. If the top is browning too quickly, loosely cover it with foil while the center continues cooking.
8. Step 8.Remove the meatloaf from the oven and place the baking sheet on a heat-safe surface. Let the loaf rest for 5–10 minutes before slicing so the juices redistribute and the slices hold together more cleanly. Use a sharp knife and cut with steady, gentle strokes.
9. Step 9.Transfer the slices to a serving platter and spoon a little of the pan glaze over them if desired. Classic sides include mashed potatoes, roasted vegetables, green beans, or a simple salad, and the meatloaf is also excellent in sandwiches the next day.
10. Step 10.Cool leftovers promptly and refrigerate them in a covered container. Reheat individual slices until hot throughout, preferably in a covered skillet or oven so they retain moisture. Do not leave cooked meatloaf at room temperature for an extended period.