Description
This classic Meatloaf recipe features a flavorful blend of ground beef, sautéed onions, garlic, and herbs, baked to perfection with a tangy homemade ketchup glaze. Perfectly moist and delicious, it’s an easy and comforting meal that serves 8 people.
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 bread crumbs
- 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.
- Sautee Onions: Heat 1 tsp olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until softened and golden, about 5-7 minutes. Remove from heat and transfer to a plate to cool.
- Make the Meatloaf Mixture: In a large bowl, combine ground beef, cooled sautéed onions, eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently just until well incorporated; avoid overmixing to keep the meatloaf tender. Using your hands is best—wear disposable gloves if preferred.
- Shape Meatloaf and Bake: Transfer the meat mixture to the prepared baking sheet and shape into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350°F for 40 minutes.
- Make the Sauce: While the meatloaf bakes, in a small bowl, combine ketchup, white vinegar, brown sugar, garlic powder, and onion powder. Stir well to create the glaze.
- Add the Glaze and Finish Baking: Remove the meatloaf from the oven and spread the prepared sauce evenly over the top. Return to the oven and bake an additional 20 minutes, or until the internal temperature reaches 160°F when checked with an instant-read thermometer.
- Rest Before Serving: Let the meatloaf rest on the baking sheet for 10-15 minutes. This resting time helps the juices redistribute, making the loaf easier to slice and more flavorful.
Notes
- Variations: Substitute half of the ground beef with ground turkey, chicken, pork, or Italian sausage for different flavors. Note that poultry meatloaf must be cooked to 165°F internal temperature.
- Do Not Overmix: Combine the meat mixture just until evenly mixed to avoid a dense, tough meatloaf texture.
- Baking in a Loaf Pan: For easier removal, line a loaf pan with parchment paper. Press the meat mixture gently into the pan and bake at 375°F. Cooking time may be longer to ensure the meatloaf is thoroughly cooked.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of meatloaf)
- Calories: 380
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
