Ingredients
Equipment
Method
Prep and mix
- Preheat the oven to 350°F and grease a 9x5 loaf pan so the meatloaf releases cleanly after baking.
- In a mixing bowl, mix ground beef, onion soup mix, eggs, 1/3 cup ketchup, and breadcrumbs until just combined; stop when you no longer see dry crumbs.
- Press the mixture into the loaf pan and smooth the top so it bakes evenly.
- Spread a thin layer of ketchup over the top to form a glossy glaze as it bakes.
Bake and rest
- Bake at 350°F for 55–65 minutes until the internal temperature reaches 160°F, with the glaze looking set and caramelized.
- Rest the meatloaf for 10 minutes before slicing so the juices settle and the slices hold their shape.
Notes
For the cleanest slices, let the loaf rest fully before cutting, and confirm doneness with a thermometer at 160°F in the center. Refrigerate leftovers in an airtight container up to 3 days; freeze sliced portions up to 2 months. For a lower-fat swap, use 93% lean ground beef and expect a slightly softer texture but still good sliceability.