McCormick Meatloaf

✔ Updated October 19, 2026 · 160°F doneness, two-coat ketchup glaze + homemade seasoning option

This old-fashioned McCormick meatloaf is the classic weeknight loaf made the easy way, with a store-bought meatloaf seasoning mix doing most of the work.

Ground beef, eggs, milk and breadcrumbs are mixed gently with the seasoning, shaped into a loaf and glazed twice with sweet ketchup and brown sugar so the top turns sticky and caramelized. Bake it at 350°F until the center reaches 160°F, rest it for 10 minutes and it slices neatly. No packet on hand? A simple homemade blend of onion powder, garlic powder, pepper, parsley and salt works just as well.

Why You'll Love This Meatloaf

• Shortcut seasoning, with one packet of meatloaf seasoning mix (or a simple homemade blend).
• A sticky ketchup glaze brushed on twice so the top caramelizes without burning.
• Leftovers for days: cold meatloaf sandwiches are half the reason to make it.

Making Meatloaf With a Seasoning Mix

A packet of meatloaf seasoning mix is a handy shortcut: it usually combines dried onion, garlic, herbs, spices, salt and sometimes a little starch or dried tomato, so one packet seasons a 2-pound loaf. Brands differ in saltiness and flavor, so follow the amounts here and adjust to taste next time.

If you would rather skip the packet, the homemade blend in the recipe card uses five pantry spices: onion powder, garlic powder, black pepper, dried parsley and salt. For a different shortcut, try our onion soup mix meatloaf.

Step-by-Step Photos

Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.

Tips for Success

• Use 85% lean beef. 85/15 or 80/20 ground beef keeps the loaf moist. Leaner beef turns dry, and fattier beef leaves the loaf sitting in grease.
• Soak the breadcrumbs first. Letting the crumbs soak in the egg and milk for 5 minutes gives a tender, juicy meatloaf that holds together.
• Mix gently. Use your hands and stop as soon as the seasoning and crumbs are evenly spread. Overworking the meat makes a dense, tough loaf.
• Glaze in two coats. Half the glaze at the start and half for the last 10 to 20 minutes gives a sticky, caramelized top without burning.
• Trust a thermometer. Ground beef is safe at 160°F (71°C) in the center. Ovens and loaf shapes vary, so check rather than relying on time alone, then rest the loaf for 10 minutes.

Variations

• Cheesy: mix 1 cup shredded cheddar or mozzarella into the meat, or tuck a line of cheese through the middle as you shape it.
• Add vegetables: fold in 1/2 cup finely chopped onion, bell pepper or grated carrot, softened in a little oil first.
• Different glaze: swap the ketchup glaze for barbecue sauce, or add 1 tablespoon of cider vinegar and 1 teaspoon of mustard to it for more tang.
• Beef and pork: use 1 1/2 pounds ground beef and 1/2 pound ground pork for a softer, richer loaf. It is still done at 160°F.
• Mini meatloaves: divide the mixture between 12 muffin cups and bake for about 25 minutes, until they reach 160°F.

What to Serve With Meatloaf

Mashed potatoes are the classic partner; try our copycat KFC mashed potatoes or creamy mashed potatoes, with creamed spinach or green beans on the side. For more ideas, see our list of meatloaf sides, or compare this loaf with our Cracker Barrel-style meatloaf.

Storing, Freezing and Leftovers

• Fridge: refrigerate within 2 hours in an airtight container for 3 to 4 days.
• Freeze: wrap cooled slices individually and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: warm slices covered in a 350°F oven or in a skillet with a splash of water until hot all the way through (165°F).
• Make ahead: shape the unbaked loaf, cover and refrigerate for up to 24 hours, then glaze and bake, adding 5 to 10 minutes.
• Leftovers: cold or reheated slices make a great meatloaf sandwich on soft bread with extra ketchup.

Frequently Asked Questions

What temperature should meatloaf be when it's done?

Ground beef meatloaf is done when an instant-read thermometer in the thickest part reads 160°F (71°C). Color isn't a reliable test, so use a thermometer, then let the loaf rest for 10 minutes before slicing.

Can I make this meatloaf without a seasoning packet?

Yes. Use the homemade blend in the recipe card: 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon dried parsley and 1 1/2 teaspoons salt. Store-bought mixes vary in saltiness, so taste a tiny cooked patty of the mixture if you want to check the seasoning.

Do I need a loaf pan to make meatloaf?

No. A loaf pan gives a neat, tall shape and a softer crust, while shaping the loaf by hand on a foil-lined baking sheet lets the fat drain away and gives a crustier outside with more room for glaze. Check the free-form loaf a little earlier, as it can cook faster.

How long do I bake a smaller or larger meatloaf?

At 350°F, a 1-pound meatloaf takes about 40 to 50 minutes and a 3-pound loaf about 1 hour 20 minutes to 1 1/2 hours. Time is only a guide; the center must reach 160°F.

Why did my meatloaf fall apart?

Usually there wasn't enough binder, or it was sliced too soon. Make sure the breadcrumbs soak in the egg and milk first, and let the meatloaf rest for 10 minutes after baking so the juices settle and the slices hold together.

How do I store and reheat leftover meatloaf?

Refrigerate leftovers within 2 hours in an airtight container for 3 to 4 days, or freeze slices for up to 3 months. Reheat slices covered in a 350°F oven or in a skillet with a splash of water until hot all the way through (165°F).