Description
This classic meatloaf recipe features a flavorful blend of ground beef, sautéed onions, garlic, herbs, and breadcrumbs, baked to perfection and topped with a tangy, sweet ketchup-based glaze. It’s a comforting and hearty dish perfect for family dinners, offering a moist and tender texture with a rich, savory taste.
Ingredients
Units
Scale
Meatloaf Ingredients:
- 2 lbs ground beef, 85% or 80% lean
- 1 medium onion (1 cup), 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, or to taste
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Meatloaf Sauce Ingredients:
- 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 for easier cleanup, and preheat your oven to 350°F (175°C).
- Sautee Onions: Heat a medium skillet over medium heat. Add 1 teaspoon of olive oil and the finely chopped onions. Sauté, stirring occasionally, until the onions are softened and golden brown, about 5 to 7 minutes. Remove from heat and transfer to a plate to cool.
- Make the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, sautéed onions, eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently using your hands or a spoon just until all ingredients are evenly incorporated—avoid overmixing to keep the meatloaf tender.
- Shape Meatloaf and Bake: Transfer the meat mixture to the prepared baking sheet and shape it into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Place it in the preheated oven and bake uncovered for 40 minutes.
- Make the Sauce: While the meatloaf bakes, whisk together ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl until smooth and well combined.
- Add the Glaze: After the initial 40 minutes, remove the meatloaf from the oven and spread the prepared sauce evenly over the top. Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest the Meatloaf: Remove the meatloaf from the oven and let it rest for 10 to 15 minutes before slicing. Resting allows the juices to redistribute, making slicing easier and the meatloaf juicier.
Notes
- Variations: Substitute half of the ground beef with ground turkey, chicken, pork, or Italian sausage. Note that poultry varieties should be baked until they safely reach 165°F.
- Do Not Overmix: Mix the meat mixture only until combined to prevent a dense, tough meatloaf.
- Baking in a Loaf Pan: For easier removal, line your loaf pan with parchment paper. Press the meat mixture gently into the pan and bake at 375°F. This may require a longer cooking time to ensure it is fully cooked.
