Description
This classic meatloaf recipe features a savory blend of ground beef, sautéed onions, garlic, and fresh parsley, combined with breadcrumbs and milk for moisture. Baked to perfection and finished with a flavorful ketchup-based glaze, it’s a comforting and hearty dish perfect for a family dinner.
Ingredients
Scale
Meatloaf
- 2 lbs ground beef (85% or 80% lean)
- 1 medium onion, 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
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Glaze Sauce
- 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 and preheat the oven to 350°F (175°C).
- Sauté the Onions: Heat 1 tsp olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until the onions are soft and golden, about 5-7 minutes. Transfer to a plate and let cool.
- Make the Meatloaf Mixture: In a large bowl, combine the ground beef, cooled sautéed onions, eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently but thoroughly until all ingredients are well incorporated.
- Shape the 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. Bake uncovered in the preheated oven for 40 minutes.
- Make the Sauce: While the meatloaf is baking, mix together ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl until smooth.
- Add the Glaze: After 40 minutes of baking, remove the meatloaf from the oven and spread the prepared glaze evenly over the top. Return to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and results in moist slices. Serve warm.
Notes
- Use Panko breadcrumbs or gluten-free breadcrumbs to accommodate dietary preferences.
- Allow the meatloaf to rest before slicing to ensure it holds its shape and stays juicy.
- Check the internal temperature with a meat thermometer to ensure it is fully cooked to 160°F (71°C).
- The sautéed onions add sweet depth; avoid skipping this step for the best flavor.
- Customize the glaze by adjusting sweetness or acidity according to taste by varying brown sugar or vinegar amounts.
