Description
This classic Meatloaf recipe features a flavorful blend of ground beef, sautéed onions, garlic, and herbs, bound with breadcrumbs and milk for a tender texture. Topped with a tangy, sweet glaze made from ketchup, vinegar, brown sugar, and spices, it is baked to perfection for a comforting and hearty meal.
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 breadcrumbs
- 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: Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Sauté Onions: Heat 1 teaspoon of olive oil in a medium skillet over medium heat. Add the finely chopped onions and sauté, stirring occasionally, until softened and golden, about 5 to 7 minutes. Remove from heat and transfer to a plate to cool.
- Make the Meatloaf Mixture: In a large bowl, combine the ground beef, sautéed onions, eggs, minced garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently with your hands or a spoon just until all ingredients are well incorporated, being careful not to overmix.
- 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: In a small bowl, whisk together ketchup, white vinegar, brown sugar, garlic powder, and onion powder until smooth.
- Add the Glaze and Continue 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 on an instant-read thermometer.
- Rest and Serve: Let the meatloaf rest for 10 to 15 minutes after baking to allow juices to redistribute, making it easier to slice and serve.
Notes
- You can substitute half of the ground beef with ground turkey, chicken, pork, or Italian sausage; if using poultry, ensure it reaches an internal temperature of 165°F for safety.
- Mix the meat ingredients just until combined to avoid a dense meatloaf texture.
- To bake in a loaf pan, line it with parchment paper for easy removal. Press the meat mixture gently into the pan and bake at 375°F; expect a longer cooking time to ensure thorough doneness.
