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Grandma's 4-Ingredient Meatloaf

4 ingredient meatloaf with a sticky ketchup glaze—old-fashioned, tender, and easy. You’ll bake it until the center hits 160°F, then rest for clean slices and a caramelized, shiny top.
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Prep Time 5 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 can (1 oz) onion soup mix 1 packet, (1 oz).
  • 2 eggs
  • 0.5 cup ketchup Divide into 1/4 cup + 1/4 cup.
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat your oven to 350°F and grease a 9x5 loaf pan.
Mix the meatloaf
  1. In a large bowl, combine ground beef, onion soup mix, eggs, and 1/4 cup ketchup until just mixed—do not overwork.
Shape and glaze
  1. Press the mixture into the loaf pan and smooth the top.
Bake
  1. Spread the remaining 1/4 cup ketchup over the top.
Check doneness
  1. Bake 55–65 minutes, until the internal temperature reaches 160°F, with a shiny, caramelized top.
Rest and serve
  1. Rest the meatloaf 10 minutes before slicing and serving, so the juices set and the slices hold together.

Notes

Pro tip: keep mixing brief—overworking the ground beef can make the loaf tough. Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze cooked meatloaf for up to 2 months; thaw in the fridge overnight. For a lower-fat option, use lean ground beef (e.g., 90% lean or higher) and note the loaf may cook a minute or two faster depending on thickness.