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Grandma's 4-Ingredient Meatloaf

4 ingredient meatloaf with a sticky ketchup glaze—simple, old-fashioned, and beginner-friendly. Ground beef is mixed just until combined, baked until it hits 160°F, then rested for clean slices and a shiny, caramelized topping.
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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
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf mixture
  • 2 lb ground beef
  • 1 packet (1 oz) onion soup mix
  • 2 eggs
  • 0.5 cup ketchup divided: 1/4 cup in the loaf + 1/4 cup for the glaze
Seasoning
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. This prevents sticking and ensures even browning.
Mix the meatloaf
  1. Combine ground beef, onion soup mix, eggs, and 1/4 cup ketchup until just mixed—do not overwork. The mixture should look combined with no dry spots.
  2. Press the mixture into the loaf pan and smooth the top. Keep the surface even so the glaze bakes uniformly.
Glaze and bake
  1. Spread the remaining 1/4 cup ketchup over the top. You should see a thin, glossy layer covering the loaf.
  2. Bake for 55–65 minutes, until the internal temperature reaches 160°F. The glaze should look caramelized and shiny, with gentle bubbling at the edges.
Rest and slice
  1. Rest for 10 minutes before slicing and serving. This firms the loaf so slices hold their shape.

Notes

Pro tip: Mix only until the ingredients disappear—overworking can make the loaf dense. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in the oven at 325°F until warmed through. Freezing: yes, freeze cooked slices for up to 2 months and thaw in the fridge. For a lighter option, use 93% lean ground beef instead of regular ground beef.