Description
This classic meatloaf recipe combines ground beef with sautéed onions, garlic, and savory seasonings, all bound together with breadcrumbs and eggs. It’s baked to tender perfection, topped with a tangy, sweet ketchup-based glaze that caramelizes in the oven. A comforting and hearty meal that’s perfect for family dinners, served best with mashed potatoes or steamed vegetables.
Ingredients
Units
Scale
Meatloaf Ingredients:
- 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 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 to make cleanup easier, then preheat your oven to 350°F (175°C).
- Sautee Onions: Heat 1 tsp of olive oil in a medium skillet over medium heat. Add the finely chopped onions and sauté, stirring occasionally, until they become soft and golden, about 5-7 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, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Use your hands (disposable gloves recommended) to mix everything just until combined to avoid a dense texture.
- Shape Meatloaf and Bake: Transfer the meat mixture to 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 preheated oven and bake uncovered for 40 minutes.
- Make the Sauce: While the meatloaf bakes, mix the ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl until well combined to create the glaze.
- Add the Glaze: After 40 minutes, remove the meatloaf from the oven and spread the prepared sauce 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) when checked with an instant-read thermometer.
- Rest and Serve: Let the meatloaf rest for 10-15 minutes after baking; this helps retain juices and makes it easier to slice. Serve warm.
Notes
- Variations: Substitute half the ground beef with ground turkey, chicken, pork, or Italian sausage for a different flavor. Note that poultry meatloaf should be cooked to an internal temperature of 165°F (74°C).
- Do Not Overmix: Mix ingredients just until combined to keep the meatloaf tender and prevent it from becoming dense.
- Loaf Pan Option: For an alternative shape, line a loaf pan with parchment paper and gently press in the meat mixture. Bake at 375°F (190°C) instead of 350°F to ensure proper cooking time and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of meatloaf)
- Calories: 320
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
