Description
This classic meatloaf recipe features a savory blend of ground beef, sautéed onions, garlic, and aromatic herbs, all bound together with breadcrumbs and eggs. Topped with a sweet and tangy ketchup glaze, it bakes to juicy, flavorful perfection. Ideal comfort food served alongside creamy mashed potatoes and roasted broccoli, this dish is perfect for a hearty family dinner.
Ingredients
Scale
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
- 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 for easier cleanup, and preheat oven to 350°F (175°C).
- Sauté Onions: Heat a medium skillet over medium heat. Add 1 tsp olive oil and the finely chopped onion. Sauté, stirring occasionally, until the onions are softened and golden, about 5-7 minutes. Transfer to a plate to cool slightly.
- Make the Meatloaf Mixture: In a large bowl, combine the ground beef, sautéed onions, eggs, minced garlic, ketchup, fresh parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently just until evenly combined, using your hands or mixing utensils. Avoid overmixing to keep the meatloaf tender.
- Shape Meatloaf and Bake: Transfer the mixture to the prepared baking sheet and shape it into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Place in the preheated oven and bake uncovered at 350°F for 40 minutes.
- Make the Sauce: While the meatloaf is baking, in a small bowl, combine ketchup, white vinegar, brown sugar, garlic powder, and onion powder. Stir until smooth and well mixed to create a tangy glaze.
- Add the Glaze: Remove the meatloaf from the oven after 40 minutes and spread the prepared glaze 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) using an instant-read thermometer.
- Rest and Serve: Once done, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This resting period allows juices to redistribute, making slicing easier and the meatloaf juicier.
Notes
- This meatloaf pairs wonderfully with creamy mashed potatoes and roasted broccoli for a comforting, complete meal.
- You can substitute Panko breadcrumbs with gluten-free alternatives to keep the recipe gluten-free.
- Using an instant-read thermometer ensures perfectly cooked meatloaf and avoids dryness.
- Letting the meatloaf rest after baking helps achieve cleaner slices and retains moisture.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of meatloaf)
- Calories: 338 kcal
- Sugar: 10 g
- Sodium: 667 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 119 mg
