Ingredients
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).
- Sautee Onions: Heat a medium skillet over medium heat. Add 1 tsp olive oil and the finely chopped onion. Sauté, stirring occasionally, until the onions are softened and golden, about 5 to 7 minutes. Transfer the cooked 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 just until all ingredients are well incorporated – avoid overmixing to keep the meatloaf tender. Using your hands (wear disposable gloves if desired) works best for mixing.
- Shape Meatloaf and Bake: Transfer the meat mixture onto the prepared baking sheet and shape it into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Place in the preheated oven and bake uncovered at 350°F for 40 minutes.
- Make the Sauce: While the meatloaf bakes, prepare the glaze by combining ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl. Stir until smooth and well blended.
- Add the Glaze: Remove the meatloaf from the oven after 40 minutes and evenly spread the prepared glaze 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) when checked with an instant-read thermometer.
- Rest and Serve: After baking, let the meatloaf rest for 10 to 15 minutes before slicing and serving. This allows the juices to redistribute for a moist and flavorful meatloaf.
Notes
- Using 80-85% lean ground beef balances flavor and moisture.
- Letting the meatloaf rest after baking ensures juiciness and easier slicing.
- Panko breadcrumbs can be substituted with gluten-free bread crumbs if needed.
- Adjust salt and seasoning to taste before baking.
- Using an instant-read thermometer guarantees perfectly cooked meatloaf without overcooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
