Easy Meatloaf Recipe
This easy meatloaf keeps the formula simple: ground beef, egg, breadcrumbs, milk, onion, seasoning, and a quick ketchup glaze. It is the version to make when dinner needs to be familiar, sliceable, and low-decision without becoming bland.
Yield And Time
Yield: 1 loaf, about 6 servings.
Prep time: about 15 minutes.
Cook time: about 55 to 65 minutes.
Rest time: 10 minutes.
Bake at 350 F until the center reaches the right internal temperature for the meat you used. The meatloaf temperature guide covers doneness in more detail.
Ingredients
For the loaf:
- 1 1/2 pounds ground beef
- 1 large egg
- 3/4 cup plain breadcrumbs or quick oats
- 1/2 cup milk or broth
- 1/2 small onion, finely grated or cooked until soft
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the glaze:
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce or vinegar
Method
Heat the oven to 350 F. Line a rimmed sheet pan or lightly coat a loaf pan.
In a large bowl, stir together the egg, breadcrumbs, milk or broth, onion, Worcestershire sauce, salt, pepper, and garlic powder until the crumbs are evenly moistened. Add the ground beef and mix gently just until everything is combined.
Shape the mixture into an even loaf. A free-form loaf on a sheet pan gives the glaze more surface area; a loaf pan gives a tidier shape.
Stir the glaze ingredients together and spread the glaze over the top. Bake until the center is fully cooked, then let the meatloaf rest for 10 minutes before slicing.
Doneness And Resting
The loaf is ready when the center reaches the proper internal temperature for the meat mixture. A thermometer is the cleanest way to avoid guessing from color alone.
Resting matters because the loaf firms as it sits. Slice too soon and the juices run out; wait 10 minutes and the slices hold together better. If clean slices are the priority, use a serrated knife and cut with light pressure.
Why This Version Is Easy
The recipe keeps one meat, one binder, one moisture source, and one simple glaze. Breadcrumbs or oats help the loaf hold together, while milk or broth keeps the binder from turning dry.
The glaze follows the same basic pattern used in simple public recipe references such as MyPlate's glazed meatloaf: ketchup for body, a little sweetness, and a small sharp note from mustard, vinegar, or Worcestershire sauce.
Simple Adjustments
Use oats instead of breadcrumbs if that is what is in the pantry. Use broth instead of milk for a more savory loaf. Skip the brown sugar if the glaze needs to be less sweet.
If the mixture feels loose, add a spoonful or two of breadcrumbs. If it feels stiff, add a small splash of milk or broth. Mix gently either way; overmixing makes meatloaf dense.
For a more complete baseline with the same familiar profile, use the classic meatloaf recipe. For a smaller dinner, the one-pound meatloaf is easier than scaling this loaf by eye.
What To Serve With It
Mashed potatoes, green beans, peas, roasted carrots, and a simple salad all fit this loaf without making dinner complicated. For a fuller set of pairings, the meatloaf sides guide has more options.
Leftover slices hold up well for sandwiches or quick reheated plates. If there will be extra, use the storage notes on how to store and reheat meatloaf so the slices stay moist.