Description
This classic meatloaf recipe features a savory blend of ground beef, sautéed onions, fresh parsley, and seasonings, baked to perfection and finished with a tangy ketchup glaze. It’s a comforting, hearty dish perfect for family dinners, providing tender slices with a flavorful, moist texture.
Ingredients
Scale
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/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 your oven to 350°F (175°C). This ensures even cooking and a quick prep for your meatloaf.
- Sauté Onions: Place a medium skillet over medium heat and add 1 teaspoon of olive oil. Add the finely chopped onions and sauté, stirring occasionally, until they become softened and golden, approximately 5 to 7 minutes. Remove them from the pan and transfer to a plate to cool. This step adds sweetness and depth of flavor to your meatloaf.
- 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 ground black pepper. Mix all ingredients gently but thoroughly until just combined. Using your hands is the best method; disposable gloves are recommended for easy cleanup and hygiene.
- Shape Meatloaf and Bake: Transfer the meat mixture to the prepared baking sheet and shape into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake the meatloaf uncovered at 350°F for 40 minutes to start the cooking process and set the shape.
- Make the Sauce: While the meatloaf bakes, combine ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl. Stir until the ingredients are well blended to create a flavorful glaze to finish the meatloaf.
- Add the Glaze: After the initial 40 minutes of baking, 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 as measured with an instant-read thermometer, ensuring it is fully cooked.
- Rest Before Serving: Once cooked, remove the meatloaf from the oven and let it rest for 10 to 15 minutes. Resting allows juices to redistribute throughout the meat, yielding moist and tender slices, and makes slicing easier and cleaner.
Notes
- Use lean ground beef (80%-85%) for the best balance of flavor and fat.
- Sautéing onions before mixing helps reduce moisture and enhances flavor.
- If gluten-free, substitute Panko breadcrumbs with gluten-free alternatives.
- Resting the meatloaf is crucial for optimal texture and easier slicing.
- Internal temperature should reach 160°F for safe consumption.
- Adjust salt according to taste preference.
