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A delicious fast prep meatloaf recipe, perfectly baked and ready to serve.

Classic Fast Prep Meatloaf Recipe

This classic meatloaf recipe is quick to prepare and delivers a juicy, flavorful result. Perfect for a comforting family meal, it features a blend of beef and pork, panko breadcrumbs, and a tangy ketchup glaze.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Meat Thermometer

Ingredients
  

Meatloaf

  • 1.5 lbs Ground Meat a mix of beef and pork (80/20 is ideal for juiciness)
  • 1/2 cup Panko Breadcrumbs
  • 1/2 cup Whole Milk
  • 1 Large Egg lightly beaten
  • 1/2 Small Onion finely minced
  • 2 Garlic Cloves minced
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup Ketchup plus extra for the glaze
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Glaze

  • 1/4 cup Ketchup
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Apple Cider Vinegar

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or foil, then lightly grease it.
  • In a large bowl, whisk together the egg, milk, Worcestershire sauce, 1/4 cup ketchup, and Dijon mustard.
  • Stir in the minced onion, minced garlic, Italian seasoning, salt, and black pepper, mixing well.
  • Add panko breadcrumbs to the wet mixture and let them soften for a minute before adding the ground beef and pork.
  • Gently combine all ingredients with your hands, being careful not to overmix to keep the meatloaf tender.

Baking

  • Transfer the meat mixture to the prepared baking sheet and shape it into a 9x5 inch loaf, about 2 inches high.
  • Bake in the preheated oven for 45-55 minutes.
  • While the meatloaf bakes, whisk together the remaining 1/4 cup ketchup, brown sugar, and apple cider vinegar for the glaze.
  • After the initial baking, remove the meatloaf, spread the glaze over it, and return to the oven for another 10-15 minutes, or until it reaches 160°F (71°C).
  • Remove the cooked meatloaf from the oven and let it rest on the baking sheet for 10-15 minutes before slicing and serving.

Notes

For best results, avoid overmixing the meat to keep the meatloaf moist and tender. The glaze adds a delicious tangy-sweet counterpoint, but can be omitted if preferred. Resting the meatloaf before slicing is crucial for retaining its juices.