Description
This classic meatloaf recipe combines ground beef with sautéed onions, garlic, and fresh parsley, bound together with eggs, milk, and panko breadcrumbs for a moist and flavorful dish. Topped with a tangy, sweet glaze made of ketchup, vinegar, brown sugar, and seasonings, this comforting meatloaf is baked to perfection and perfect for hearty family dinners.
Ingredients
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 to ensure easier cleanup later. Preheat your oven to 350°F (175°C) to get it ready for baking the meatloaf.
- Sauté Onions: Heat a medium skillet over medium heat. Add 1 teaspoon of olive oil and the finely chopped onions. Cook, stirring occasionally, until the onions soften and turn golden, about 5-7 minutes. Remove from heat and transfer the onions to a plate to cool.
- Make the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, cooled sautéed onions, minced garlic, eggs, ketchup, fresh parsley, panko breadcrumbs, milk, salt, Italian seasoning, and ground black pepper. Mix gently with your hands or a spoon just until all ingredients are combined—overmixing can make the meatloaf tough.
- Shape Meatloaf and Bake: Place 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 at 350°F for 40 minutes.
- Make the Sauce: While the meatloaf bakes, mix together the glaze ingredients—ketchup, white vinegar, brown sugar, garlic powder, and onion powder—in a small bowl until well combined.
- Add the Glaze: Remove the meatloaf from the oven after the initial 40 minutes. Spread the prepared glaze evenly 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.
- Rest and Serve: Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This resting period helps the meatloaf hold its shape and makes slicing easier.
Notes
- Using 80-85% lean ground beef ensures the meatloaf is flavorful but not too fatty.
- Allowing the sautéed onions to cool before mixing prevents cooking the eggs prematurely.
- Using panko breadcrumbs adds a lighter texture, but gluten-free breadcrumbs can be substituted if needed.
- Resting the meatloaf is important to retain juices and maintain structure when slicing.
- Ensure the internal temperature reaches 160°F to guarantee the meatloaf is safely cooked.
- Optional: Wear disposable gloves when mixing the meatloaf for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
