Go Back

Grandma's 4-Ingredient Meatloaf

4 ingredient meatloaf with a sticky ketchup glaze and an old-fashioned, tender crumb—simple to mix and bake. This easy meatloaf uses onion soup mix and eggs, then caramelizes with ketchup for a shiny finish.
Print Recipe Pin Recipe
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef
  • 1 can (1 oz) onion soup mix Use 1 packet (about 1 oz).
  • 2 eggs
  • 0.25 cup ketchup Use 1/4 cup for mixing into the loaf.
  • 0.25 cup ketchup Use remaining 1/4 cup for the glaze on top.
  • 0.01 salt and pepper to taste Season to taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Place the loaf pan on a sheet pan so it bakes evenly and catches any drips.
Mix and shape
  1. Combine ground beef, onion soup mix, eggs, and 1/4 cup ketchup until just mixed, taking care not to overwork the meat.
  2. Press the mixture into the loaf pan and smooth the top into an even layer.
  3. Spread the remaining 1/4 cup ketchup over the top in an even coat, covering the surface for a glossy glaze.
Bake and rest
  1. Bake for 55–65 minutes, until the internal temperature reaches 160°F (check near the center).
  2. Rest the meatloaf for 10 minutes before slicing, so the juices reabsorb and the loaf holds together.

Notes

Pro tip: avoid overmixing—stopping as soon as the eggs and ketchup are incorporated keeps the meatloaf tender instead of dense. Refrigerate leftovers in a covered container for up to 3–4 days; reheat slices gently in the oven or microwave. Freezing is yes: wrap tightly and freeze up to 2 months. For a lower-sodium swap, use reduced-sodium onion soup mix and season with less additional salt.