Bake the meatloaf at 350°F (175°C) for 55–65 minutes, or until the internal temperature reaches 160°F (71°C) in the center. Ovens vary, so start checking around the 50-minute mark. The glaze should be glossy and lightly browned at the edges.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This rest helps the juices redistribute so the slices hold together better. Slice with a sharp knife and serve warm with your favorite sides.
Because this recipe is intentionally pared down to six core ingredients, it’s a great base to customize. For a slightly sweeter, more traditional Southern profile, stir 1–2 tablespoons of brown sugar into the ketchup glaze before spreading it on top. If you like a bit of heat, add a teaspoon of hot sauce or a pinch of red pepper flakes to the meat mixture or the glaze. You can swap some or all of the ground beef for ground pork or turkey; if you go leaner, consider adding a splash of milk (2–3 tablespoons) to keep the loaf moist. For more savoriness, mix in a teaspoon of Worcestershire sauce or a teaspoon of garlic powder—small additions that don’t complicate the recipe but deepen the flavor. If you prefer a chunkier texture, use coarsely crushed saltine crackers instead of fine breadcrumbs. Finally, if you’re cooking ahead, shape the loaf and refrigerate it (tightly covered) for up to 24 hours before baking; just add an extra 5–10 minutes to the cook time and glaze it right before it goes into the oven.
