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Supper ClubNo. 01

Homestyle classic

Better Homes & Garden Meatloaf

A tender homestyle meatloaf with panko, warm herbs, and a glossy ketchup-brown sugar glaze. It is simple enough for a weeknight and cozy enough for Sunday supper.

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A restaurant-style plate of sliced meatloaf with sauce, herbs, linen, and polished silverware.
A humble classic served with a proper supper-club feel.Photo by Shixart1985 · CC BY 2.0
4.5reader rating
Prep
10 min
Cook
1 hr 15 min
Total
1 hr 25 min
Serves
4 servings

This is the meatloaf you remember: tender beef, warm herbs, a glossy ketchup-brown sugar glaze, and a method that keeps every slice moist. Whisk eggs and milk, hydrate panko, fold in beef with restraint, bake, glaze, and rest before serving.

“There's nothing more homey and satisfying than this classic meatloaf from Better Homes & Gardens.”

Tender crumb

Milk-soaked panko gives the loaf a softer, sliceable texture without hiding the beef.

Glossy finish

Ketchup, brown sugar, and mustard bake into a lacquered sweet-tangy top.

Clean slices

A ten-minute rest keeps every slice intact and lets the juices settle back into the loaf.

Cook roadmapTender slices

The loaf has five quiet phases

Mix gently at the start, glaze near the end, then let the oven and resting time do their quiet work.

  1. 0:00

    Hydrate the crumbs

    Whisk eggs and milk, then let panko drink it in before the beef is added.

  2. 0:03

    Fold gently

    Use your hands lightly and stop when the beef, herbs, and panade look evenly mixed.

  3. 0:08

    Shape and bake

    Press the loaf flat in the pan so it cooks evenly and slices neatly.

  4. 1:00

    Drain and glaze

    Remove extra grease, then brush on the ketchup-brown sugar-mustard finish.

  5. 1:20

    Rest before slicing

    Ten quiet minutes keep the slices clean and the juices in the loaf.

Make aheadLeftover plan

Plan for dinner and tomorrow

Meatloaf rewards a little planning because the second meal can be as useful as the first.

Earlier today

Mix the glaze and measure seasonings before dinner so the loaf assembly stays calm.

Before baking

Shape directly in the loaf pan; compact edges lightly but avoid packing the center hard.

After dinner

Cool leftovers before storing so condensation does not water down the glaze.

Next day

Slice cold for sandwiches, then warm the slices gently if you want the glaze glossy again.

Visual notesServe warm

A humble loaf with supper-club polish.

Thick slices of glazed meatloaf arranged on a white platter over a green napkin.
A glossy glaze and tidy slices give the recipe its dinner-party finish.Photo by Kitchen Life of a Navy Wife · CC BY 2.0
Kitchen truth

Do not overwork the beef. Stop mixing as soon as the crumbs, milk, herbs, and meat look evenly distributed.

A homestyle dinner plate with meatloaf, macaroni and cheese, green beans, and a small potato.
The weeknight plate: tender loaf, something green, something creamy, no fuss.Photo by jeffreyw · CC BY 2.0
A classic meatloaf with tomato glaze on a serving platter with sliced pieces.
Classic platter mood: tomato glaze, neat slices, parsley on the side.Photo by Renee Comet · Public domain

RecipePrint ready

Homestyle meatloaf with sweet tomato glaze

Simple ingredients, clear timing, and a soft, sliceable loaf finished with a burnished tomato glaze.

DinnerBakedBeefComfort Food

Ingredients

Meatloaf

  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup panko bread crumbs
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1 1/2 pounds lean ground beef

Glaze

  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1/2 teaspoon yellow mustard

Directions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, whisk the eggs and milk together until smooth.
  3. Stir in the panko, parsley, salt, pepper, onion powder, and basil. Let the mixture sit for 2 minutes so the crumbs hydrate.
  4. Add the ground beef and gently mix by hand just until the seasonings are evenly distributed. Avoid overworking the meat.
  5. Transfer the mixture to a 9 × 5-inch loaf pan and press it evenly from edge to edge with a flat top.
  6. Bake for 1 hour, then carefully spoon off or drain any excess grease from the pan.
  7. Mix the ketchup, brown sugar, and mustard in a small bowl. Spread the glaze over the top of the meatloaf.
  8. Return to the oven for 10 minutes, then rest for 10 minutes before slicing and serving warm.

Image credits

Photography is used under open licenses with attribution: Shixart1985, Kitchen Life of a Navy Wife, jeffreyw, and Renee Comet.