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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8
Calories: 338
Ingredients Method Nutrition Notes

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 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
  • 3/4 cup ketchup
  • 1 ½ tsp white vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Method
 

  1. Prep - Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
  2. Sautee Onions - Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
  3. 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).
  4. 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.
  5. Make the Sauce - In a small bowl, add the sauce ingredients and stir to combine.
  6. 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.

Nutrition

Serving: 1gCalories: 338kcalCarbohydrates: 17gProtein: 24gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 119mgSodium: 667mgPotassium: 350mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For a moist meatloaf, avoid using extra-lean ground beef; 80% to 85% lean is ideal for a juicy texture.
  • To prevent the glaze from burning, bake the meatloaf without the sauce for the first 40 minutes, then add the glaze for the final 20 minutes.
  • If you want to enhance the flavor, consider adding 1 tablespoon of Worcestershire sauce to the meat mixture for an extra depth of taste.
  • Let your meatloaf rest for 10-15 minutes after baking; this allows the juices to redistribute, making it easier to slice without falling apart.
  • Leftover meatloaf can be stored in the fridge for up to 3 days; reheat gently in the oven at 325°F for best results, avoiding the microwave which can dry it out.

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