Description

This classic Meatloaf recipe features a delicious blend of ground beef, sautéed onions, garlic, and herbs, all bound together with Panko breadcrumbs and eggs. Baked to perfection and topped with a tangy homemade ketchup glaze, this hearty dish is perfect for a comforting family dinner or meal prep. With simple ingredients and straightforward steps, it’s a timeless favorite that yields moist, flavorful slices every time.

Ingredients

Meatloaf

2 lbs ground beef (85% or 80% lean)
1 medium onion (finely chopped, about 1 cup)
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

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

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Instructions

Prep: Line a rimmed baking sheet with parchment paper or foil to make cleanup easier. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the meatloaf.
Sauté Onions: Heat a medium skillet over medium heat, add 1 teaspoon of olive oil and the finely chopped onion. Cook, stirring occasionally, until the onion softens and becomes golden, about 5 to 7 minutes. Then transfer the onions to a plate and allow them to cool before mixing.
Make the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, cooled sautéed onions, minced garlic, eggs, ketchup, chopped parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix just until all ingredients are evenly incorporated; using hands is best—consider disposable gloves for convenience and cleanliness.
Shape Meatloaf and Bake: Place the meat mixture onto the prepared baking sheet and form into a loaf shape approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake in the preheated oven uncovered for 40 minutes.
Make the Sauce: In a small bowl, stir together ketchup, white vinegar, brown sugar, garlic powder, and onion powder until smooth and well blended. This will be the glaze topping for the meatloaf.
Add the Glaze: Carefully spread the sauce evenly over the partially baked meatloaf. Return it to the oven and bake for an additional 20 minutes or until the internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer.
Rest: Remove the meatloaf from the oven and let it rest for 10 to 15 minutes before slicing. Resting allows the juices to redistribute, ensuring moist and tender slices.

Notes

Using 80% or 85% lean ground beef balances flavor and moisture; leaner beef may result in a drier meatloaf.
Sautéing the onions before mixing helps to mellow their sharpness and enhances overall flavor.
Do not overmix the meatloaf ingredients to avoid a dense texture.
Check the internal temperature with a meat thermometer to ensure food safety.
Resting the meatloaf after baking is key to easy slicing and juiciness.
Panko breadcrumbs can be substituted with gluten-free breadcrumbs if needed.