Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Rimmed baking sheet
- Mixing bowls, grater and food thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use plain breadcrumbs rather than heavily seasoned crumbs so the salt quantity remains appropriate.
- Grating the onion lets it cook through inside the loaf.
Make it work
- Crumbly slices: allow the full resting time and use the listed egg and breadcrumb quantities.
- A dark glaze before a cooked center: cover loosely with foil and keep baking to the thermometer endpoint.
Prep 20 min · Cook 60 min · Waiting 10 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 lb 5 oz (600 g) 90%-lean ground beef
- 1 large egg (50 g without shell)
- 2/3 cup (60 g) plain dry breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 small onion (100 g), finely grated
- 2 garlic cloves (6 g), minced
- 1/4 cup (70 g) ketchup
- 1 tbsp (15 g) light brown sugar
- 2 tsp (10 ml) red wine vinegar
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) ground black pepper
Step-by-step method
- Heat and line
Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment. A free-standing loaf allows the glaze and sides to brown; avoid a deep, tightly packed loaf pan for this method. - Hydrate the crumbs
Combine breadcrumbs, milk, grated onion and its juices, egg, garlic, salt and pepper. Let stand for 5 minutes while mixing ketchup, brown sugar and vinegar in a separate small bowl. - Mix gently
Add beef to the breadcrumb mixture. Fold by hand or with a fork until the seasonings are distributed. Stop before the mixture becomes smooth and paste-like; overworking can make it firm. - Shape and glaze
Shape on the tray into a loaf about 9 × 4 inches (23 × 10 cm) and 2 inches (5 cm) high. Spoon half the tomato glaze over the top. Keep the height even so the center cooks predictably. - Bake and check
Bake for 35 minutes, brush with the remaining glaze and bake another 15–25 minutes. Insert a thermometer from the side into the center; ground beef must reach 160°F (71°C). A taller loaf will need longer. - Rest before cutting
Leave on the tray for 10 minutes so the juices settle. Cut into six equal portions with a sharp knife. Mashed potatoes and vegetables are optional sides and are not part of the calculation.
Cook’s notes
A moist beef meatloaf with a simple tomato glaze. The recipe specifies loaf dimensions and a thermometer endpoint, rather than relying only on baking time.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 265 kcal · Protein 23 g · Carbohydrates 15 g · Fat 12 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.