Entrée: United States – Classic Beef Meatloaf with Tomato Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) ground beef (80 / 20)
2 large eggs
3 / 4 cup (180 ml) milk
1 cup (120 g) breadcrumbs
1 medium onion, finely chopped
1 / 2 cup (15 g) fresh parsley, chopped
2 tbsp (30 ml) Worcestershire sauce
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 / 2 cup (120 ml) ketchup
1 tbsp (12 g) brown sugar
1 tsp (5 ml) mustard

Show original ingredient measurements

2 lb (900 g) ground beef (80 / 20)
2 large eggs
3 / 4 cup (180 ml) milk
1 cup (120 g) breadcrumbs
1 medium onion, finely chopped
1 / 2 cup (15 g) fresh parsley, chopped
2 tbsp (30 ml) Worcestershire sauce
1 tsp salt
1 / 2 tsp black pepper
1 / 2 cup (120 ml) ketchup
1 tbsp (12 g) brown sugar
1 tsp mustard

Instructions

1. Preheat oven to 350°F (175°C). In a large bowl combine ground beef, chopped onion, parsley, eggs, milk, breadcrumbs, Worcestershire, salt and pepper; mix gently until just combined.  
2. Shape mixture into a loaf and place in a loaf pan or on a baking tray lined with foil.  
3. Spread half the ketchup glaze over the top of the loaf.  
4. Bake 55–70 minutes until internal temperature reaches 160°F (71°C); brush with remaining glaze in the last 10 minutes of baking.  
5. Let rest 10 minutes before slicing. Serve with mashed potatoes and steamed vegetables.