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A savory family favorite meatloaf, perfectly baked and sliced on a serving platter.

Classic 10-Minute Prep Family Favorite Meatloaf

This classic meatloaf recipe is a family favorite for a reason! With only 10 minutes of prep, you'll have a delicious and comforting meal perfect for any weeknight. Our recipe includes simple ingredients and a flavorful glaze that will have everyone asking for seconds.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lbs ground beef 80/20 mix recommended
  • 1 cup breadcrumbs plain or seasoned
  • 1 large egg
  • 0.5 cup finely diced onion
  • 0.25 cup milk
  • 0.75 cup ketchup divided
  • 1 tablespoon Worcestershire sauce divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Glaze
  • 1 tablespoon mustard for glaze

Equipment

  • Oven
  • Baking dish
  • Baking sheet
  • Large mixing bowl
  • Meat thermometer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish or line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, milk, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until just combined, avoiding overmixing.
Baking
  1. Transfer the meat mixture to the prepared baking dish or sheet and shape it into an oval loaf about 2 inches high.
  2. In a small bowl, whisk together the remaining ½ cup of ketchup, mustard, and an optional ¼ teaspoon of Worcestershire sauce.
  3. Spread the glaze evenly over the top and sides of the meatloaf.
  4. Bake for 55-65 minutes, or until the internal temperature reaches 160°F (71°C) when a meat thermometer is inserted into the thickest part.
Serving
  1. Once cooked, remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing and serving.

Notes

For best results, do not overmix the meatloaf mixture, as this can lead to a tough texture. Letting the meatloaf rest after baking helps the juices redistribute, ensuring a moist and flavorful result.