I make this meat loaf when I want something comforting yet elegant. It’s a rich, juicy beef loaf with onions, herbs, and a ketchup glaze — perfect for a family dinner.

Why You’ll Love This Recipe

I love this recipe because it’s straightforward but still feels special. The combination of sautéed onions with thyme and Worcestershire sauce adds depth of flavor, and the ketchup topping gets nicely caramelized in the oven. It’s one of those meals that warms you from the inside out, and the leftovers are great for sandwiches the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon good olive oil
3 cups chopped yellow onions (about 3 medium onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
⅓ cup canned chicken stock or broth
1 tablespoon tomato paste
2½ pounds ground chuck (about 81% lean)
½ cup plain dry bread crumbs
2 extra‑large eggs, beaten
½ cup ketchup

Directions

Preheat the oven to 325 °F (about 163 °C).
In a medium sauté pan, heat the olive oil over medium‑low heat. Add the chopped onions, thyme, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not browned. Remove from heat, then stir in the Worcestershire sauce, chicken stock, and tomato paste. Let this mixture cool slightly.
In a large bowl, combine the ground chuck, the cooled onion mixture, bread crumbs, and beaten eggs. Mix gently with a fork — I try not to mash the meat (which helps keep the loaf from becoming dense).
Shape the mixture into a rectangular loaf on a sheet pan lined with parchment paper. Spread the ketchup evenly over the top of the loaf.
Bake for 1 to 1¼ hours, or until the internal temperature reaches 160 °F (about 71 °C) and the meat is cooked through. (If you like, place a pan of hot water beneath the loaf in the oven — I sometimes do this to keep the top from cracking.)
Let the meat loaf rest for a few minutes before slicing and serving hot.

Servings and timing

Servings: 6
Total time: 1 hour 25 minutes
Cook time: 1 hour – 1 hour 25 minutes

Variations

I sometimes mix in a handful of chopped fresh parsley or basil to brighten the flavor.
For extra moisture, I might substitute half the ground chuck with ground sirloin or add a splash of milk.
To give it a smoky twist, I occasionally brush a little barbecue sauce instead of ketchup on top.
If I want extra vegetables, I’ll finely dice carrots and celery and sauté them with the onions.

Storage / Reheating

I let the meat loaf cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
To freeze, I slice it first, place parchment between slices, and freeze in an airtight container for up to 3 months.
To reheat, I place slices in a baking dish, cover with foil, and warm in a 325 °F oven until heated through (typically 15‑20 minutes). I also sometimes microwave single slices, covered, in 30-second bursts.

FAQs

What if I don’t have chicken stock — can I use beef stock or water?

Yes — I’ve used beef stock or even water with good results. Beef stock gives a deeper flavor; if you use water, you might add a bit more seasoning.

Can I make this ahead of time?

Absolutely. I often assemble the loaf a few hours before baking and keep it refrigerated until ready to bake. Just bring it closer to room temperature before putting it in the oven so it cooks more evenly.

How do I know when the meat loaf is done?

I rely on an instant-read thermometer — when the internal temperature reads 160 °F (71 °C) in the thickest part, I’m confident it’s done.

Why shouldn’t I overmix the meat?

Overmixing compacts the meat and makes the loaf dense and tough. I mix just until ingredients are incorporated, which gives a more tender texture.

Conclusion

This meat loaf is one of my go-to comfort dinners. It’s flavorful, satisfying, and straightforward to make. Whether I’m serving it for a weeknight meal or for guests, I appreciate its balance of simplicity and depth. Leftovers are a bonus I always look forward to.