Description
This classic meatloaf recipe features a perfectly seasoned ground beef mixture combined with sautéed onions, fresh parsley, and a delicious sweet and tangy ketchup glaze. Baked to juicy perfection, this hearty meatloaf pairs wonderfully with creamy mashed potatoes and roasted vegetables for a satisfying family dinner.
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. Preheat the oven to 350°F (175°C).
- Sautee Onions: Heat a medium skillet over medium heat. Add 1 teaspoon olive oil and the finely chopped onion. Sauté, stirring occasionally, until the onions soften and turn golden, about 5 to 7 minutes. Remove from heat and transfer the onions to a plate to 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 with your hands or a spoon until just combined; avoid overmixing to keep the meatloaf tender.
- Shape Meatloaf and Bake: Transfer the mixture to the prepared baking sheet. Shape it into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350°F (175°C) for 40 minutes.
- Make the Sauce: While the meatloaf is baking, whisk together the ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl until smooth and well combined.
- Add the Glaze: Remove the meatloaf from the oven and spread the 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) as measured with an instant-read thermometer.
- Rest and Serve: Let the meatloaf rest for 10 to 15 minutes before slicing. This resting period helps the juices redistribute, making slicing easier and ensuring moist, flavorful slices.
Notes
- This meatloaf pairs perfectly with creamy mashed potatoes and roasted broccoli.
- Using Panko breadcrumbs results in a lighter texture, but gluten-free breadcrumbs can be used for dietary needs.
- Allowing the meatloaf to rest after baking ensures better slicing and prevents it from falling apart.
- Adjust salt and seasoning according to taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 338 kcal
- Sugar: 10 g
- Sodium: 667 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 119 mg
