Description
This classic meatloaf recipe features a perfectly seasoned blend of ground beef, sautéed onions, and fresh parsley, combined with panko breadcrumbs and eggs for a moist texture. Topped with a flavorful homemade ketchup glaze, it's baked to juicy perfection and makes a hearty, comforting meal perfect for family dinners.
Ingredients
Meatloaf
- 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 bread crumbs)
- 1/3 cup milk
- 1 tsp salt, or to taste
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Glaze Sauce
- 3/4 cup ketchup
- 1 ½ 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 to ensure easy cleanup. Preheat your oven to 350°F.
- Sautee Onions: Heat a medium skillet over medium heat, add 1 tsp of olive oil and the finely chopped onions. Cook, stirring occasionally, until the onions are softened and golden, about 5 to 7 minutes. Remove from heat and set aside 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 until just combined; using your hands is best for even mixing. Wear disposable gloves if preferred for easier handling.
- Shape Meatloaf and Bake: Transfer the meat mixture onto 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 oven and bake uncovered at 350°F 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 well combined.
- Add the Glaze: Remove the meatloaf from the oven after 40 minutes, spread the prepared sauce evenly over the top, then return to the oven. Continue baking for an additional 20 minutes, or until the internal temperature reaches 160°F using an instant-read thermometer.
- Rest and Serve: Take the meatloaf out of the oven and let it rest for 10 to 15 minutes. This resting step allows the juices to redistribute, making it easier to slice and more flavorful when served.
Notes
- Use lean ground beef between 80% and 85% lean for best balance of flavor and moisture.
- Sautéing the onions before mixing helps develop sweetness and avoids a raw onion taste.
- Letting the meatloaf rest after baking is crucial for moist slices and better texture.
- You can substitute panko breadcrumbs with gluten-free bread crumbs for a gluten-free option.
- Check internal temperature with a meat thermometer to ensure it’s safely cooked to 160°F.
- Leftover meatloaf makes great sandwiches or can be reheated for next-day meals.
