Description
This classic meatloaf recipe features a flavorful mixture of ground beef, sautéed onions, garlic, and seasonings, combined with panko breadcrumbs and milk for moisture and tenderness. Topped with a tangy homemade ketchup glaze, it’s baked to perfection for a hearty, comforting meal that serves eight.
Ingredients
Meatloaf Mixture
- 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 Sauce
- 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 the oven to 350°F (175°C).
- Sautee Onions - Heat 1 tsp olive oil in a medium skillet over medium heat. Add the finely chopped onions and sauté, stirring occasionally, until softened and golden brown, about 5-7 minutes. Transfer to a plate and let cool.
- Make the Meatloaf Mixture - In a large bowl, combine the ground beef, sautéed onions, eggs, minced garlic, ketchup, fresh parsley, panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently and just until well combined, preferably using your hands (wear disposable gloves if desired) to avoid overworking the meat.
- Shape 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 at 350°F for 40 minutes.
- Make the Sauce - While the meatloaf bakes, in a small bowl mix together ketchup, white vinegar, brown sugar, garlic powder, and onion powder until smooth.
- Add the Glaze - After 40 minutes of baking, evenly spread the sauce over the top of the meatloaf. Return the meatloaf to the oven and bake for an additional 20 minutes or until an instant-read thermometer inserted into the center reads 160°F (71°C).
- Rest - Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing to allow juices to redistribute and to make slicing easier.
Notes
- Use ground beef with 80-85% lean meat to maintain moisture and flavor.
- If you prefer gluten-free, substitute panko breadcrumbs with gluten-free bread crumbs.
- Sautéing the onions before mixing improves the meatloaf’s texture and flavor.
- Allowing the meatloaf to rest after baking ensures easier slicing and juicier meat.
- Check internal temperature with an instant-read thermometer for food safety.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
