Description
A classic and flavorful meatloaf recipe featuring ground beef, sautéed onions, garlic, and a sweet tangy glaze. Perfectly baked to juicy perfection, this meatloaf pairs wonderfully with creamy mashed potatoes and roasted vegetables for a comforting 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
- 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).
- Sauté Onions: Heat 1 tsp olive oil in a medium skillet over medium heat. Add the finely chopped onions and sauté, stirring occasionally, until they are softened and golden brown, about 5-7 minutes. Transfer the onions to a plate and let them cool.
- 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 black pepper. Mix gently and just until all ingredients are well combined—using your hands is best for mixing. Consider wearing disposable gloves for easy cleanup.
- Shape Meatloaf and Bake: Transfer the meat mixture onto the prepared baking sheet and shape into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered in the preheated oven for 40 minutes.
- Make the Sauce: While the meatloaf bakes, in a small bowl, stir together the ketchup, white vinegar, brown sugar, garlic powder, and onion powder to create the glaze.
- Add the Glaze: Remove the meatloaf from the oven and spread the prepared glaze 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) measured with an instant-read thermometer.
- Rest and Serve: Let the meatloaf rest for 10-15 minutes after baking. This allows juices to redistribute and makes slicing easier. Serve warm with your favorite sides.
Notes
- This classic meatloaf with a sweet and tangy glaze is easy to prepare and delicious.
- Pairs excellently with creamy mashed potatoes and roasted broccoli or other vegetables.
- Use an instant-read thermometer to ensure the meatloaf is fully cooked to 160°F for safety and juiciness.
- For a gluten-free option, substitute regular Panko breadcrumbs with gluten-free breadcrumbs.
- Let the meatloaf rest before slicing to prevent it from falling apart.
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
