Say goodbye to dry and boring meatloaf! Your whole family will get excited about this meatloaf, which is surprisingly easy to make. Ground beef mixed with onion, Panko breadcrumbs, milk, fresh parsley, and seasonings produces an irresistibly tender and juicy meatloaf.
This recipe has the best sweet and tangy glaze. Ketchup combined with brown sugar, garlic and onion powder, salt, pepper, and vinegar caramelizes in the oven and adds amazing flavor to this classic meatloaf recipe.
Meatloaf Recipe
This classic meatloaf recipe with a sweet and tangy glaze is easy to make and goes perfectly with my creamy mashed potatoes and roasted broccoli for a dinner everyone will love
Servings: 8
Calories: 338kcal
Ingredients
- 2 lbs ground beef 85% or 80% lean
- 1 med 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 bread crumbs
- 1/3 cup milk
- 1 tsp salt
- 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 – Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- Sauté Onions – Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and sauté, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
- Make the Meatloaf Mixture – In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing – put on disposable gloves if you want to).
- Shape Meatloaf and Bake – Add meat to the pan and shape it into a meatloaf about 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, add the sauce ingredients and stir to combine.
- Add the Glaze – Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
Tips for the BEST Meatloaf
- DO NOT OVERMIX – This is the secret to keeping meatloaf moist! Overworking the meat mixture can result in a tough and dense meatloaf.
- Keep the juices from the pan and pour over the sliced meatloaf before serving.
- Chop the onion finely, allowing it to cook through (you can also sautee the onion before adding it).
- Gently press the meat into the pan, so it holds its shape but don’t pack it in tightly.
- Test for Doneness with a meat thermometer (it should reach an internal temperature of 160˚F).
- Rest meatloaf for 10-15 minutes before slicing for the juices to redistribute and for easier slicing.
How to Make Meatloaf
- Prep – Line a 9”x5” metal loaf pan with parchment paper for easier removal and preheat oven to 375°F.
- Make the Meatloaf –In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing).
- Shape Meatloaf and Bake – Add meat to the loaf pan, gently press the meat down evenly to help it take shape and bake uncovered at 375˚F for 40 minutes.
- Make the Meatloaf Glaze – In a small bowl, mix all of the ingredients together for the sauce until combined.
- Spread the sauce over meatloaf, then return to the oven and bake additional 15-20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest meatloaf 10-15 minutes before slicing. Drizzle with baking juices from the pan.