Simple Meatloaf With Optional Topping

Simple Meatloaf
Diana Rattray
  • 95 mins
  • Prep: 15 mins,
  • Cook: 80 mins
  • Yield: Serves 6 to 8
Ratings (42)

For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas or your favorite vegetables. Feel free to use plain ketchup to top this delicious, simple meatloaf or serve it with ketchup on the side.

The flavor of 85% ground beef is good, but 90% would be fine, too. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat, or make a free-form loaf on a foil-lined rimmed baking sheet or ​13 x 9 x 2-inch baking pan.

What You'll Need

  • 2 pounds ground beef, 85% to 90%
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 cup fine dry bread crumbs, plain
  • 2 tablespoons dried minced onion or 1/2 cup finely minced onion
  • 1 1/2 teaspoons burger seasoning or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper
  • 1/2 cup ketchup (plus more for topping, if desired)
  • Optional Glaze/Topping:
  • 4 tablespoons ketchup
  • 4 tablespoons maple syrup
  • 2 tablespoons Dijon or similar mustard
  • 1 teaspoon Worcestershire sauce

How to Make It

  1. Heat oven to 350 F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, combine the ground beef, eggs, milk, bread crumbs, onion, seasoning, and 1/2 cup ketchup. Mix until well blended and pack into the prepared loaf pan.
  3. If using the optional topping, combine the topping ingredients in a bowl and set aside.
  4. Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with about 4 tablespoons of ketchup or the optional topping mixture, if desired. Bake for 10 to 15 minutes longer.

    Meatloaf Tips

    • Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, some ground pork will provide juiciness. Ground veal would add lightness to a loaf, and part chicken or turkey would reduce some of the fat and calories.
    • Use cracker crumbs or soft bread crumbs in the meatloaf instead of fine dry bread crumbs. 
    • Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.
    • Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.
    • Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.
    • Instead of bread crumbs, use crushed cheese crackers in the meat mixture.
    • Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.

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