Description
This classic meatloaf recipe delivers a moist and flavorful dish perfect for family dinners. Ground beef is combined with sautéed onions, herbs, and breadcrumbs, baked to perfection, then topped with a tangy, sweet ketchup glaze for a comforting and hearty meal.
Ingredients
Scale
Meatloaf
- 2 lbs ground beef (85% or 80% lean)
- 1 medium onion, finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves, minced
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs (or gluten-free breadcrumbs)
- 1/3 cup milk
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Glaze Sauce
- 3/4 cup ketchup
- 1 1/2 tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Prep: Line a rimmed baking sheet with parchment paper or foil and preheat the oven to 350°F (175°C).
- Sauté the Onions: Heat a medium skillet over medium heat and add 1 tsp olive oil and the chopped onion. Sauté, stirring occasionally, until the onion softens and becomes golden, about 5-7 minutes. Transfer to a plate and allow to cool.
- Make the Meatloaf Mixture: In a large bowl, combine the ground beef, sautéed onions, eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix thoroughly but avoid overmixing to keep the meatloaf tender.
- Shape the Meatloaf and Bake: Transfer the meat mixture to the prepared baking sheet and shape it into a loaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350°F (175°C) for 40 minutes.
- Make the Sauce: In a small bowl, combine the ketchup, white vinegar, brown sugar, garlic powder, and onion powder. Stir until smooth to create the glaze.
- Add the Glaze: Remove the meatloaf from the oven after 40 minutes. Spread the sauce evenly over the top, then return it to the oven. Bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10-15 minutes to allow juices to redistribute before slicing and serving.
Notes
- Use Panko breadcrumbs for a lighter texture; gluten-free breadcrumbs work well as a substitute.
- Allowing the meatloaf to rest after baking ensures juicier slices.
- Check the internal temperature with a meat thermometer to ensure it’s safely cooked.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to add your favorite herbs or a splash of Worcestershire sauce for a flavor twist.
