Ingredients
– 2 lbs ground beef (80% or 85% lean; you can substitute half with ground turkey, pork, or Italian sausage for a twist)
– 1 medium onion, finely chopped (about 1 cup)
– 1 teaspoon salt
– 2 large eggs
– 3 garlic cloves, minced
– 2 tablespoons ketchup
– 3 tablespoons fresh parsley, finely chopped
– 3/4 cup Panko breadcrumbs or gluten-free breadcrumbs
– 1/3 cup milk
– 1 teaspoon Italian seasoning (or to taste)
– 1 teaspoon black pepper
– 3/4 cup ketchup
– 1 1/2 teaspoons white vinegar
– 2 tablespoons brown sugar
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
Instructions
1-Preheat the oven to 350°F (177°C) and line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2-Heat 1 teaspoon oil in a medium skillet over medium heat, then sauté the chopped onion for 5-7 minutes until it’s softened and golden; set it aside to cool.
3-In a large bowl, combine the ground beef, sautéed onions, salt, eggs, garlic, ketchup, parsley, breadcrumbs, milk, Italian seasoning, and black pepper. Mix gently until just combined to avoid a dense texture.
4-Shape the mixture into an 8-inch long, 4-inch wide, and 3-inch tall loaf on the prepared baking sheet.
5-Bake uncovered for 40 minutes.
6-Meanwhile, prepare the glaze by mixing ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl.
7-Remove the meatloaf from the oven after 40 minutes and spread the glaze evenly over the top.
8-Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C), or 165°F (74°C) if using poultry.
9-Let the meatloaf rest for 10-15 minutes before slicing and serving to let the juices settle.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Avoid overmixing the meat mixture to keep the meatloaf tender – overworking develops tough proteins and creates a dense texture
🌡️ Use ground beef with 80-85% lean content for the best moistness – very lean beef can result in dry meatloaf
⏰ Always let the meatloaf rest for 10-15 minutes after baking – this allows juices to redistribute for easier slicing and more flavorful meat
- Prep Time: 15 minutes
- Resting time: 10-15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Can be made gluten-free with GF breadcrumbs
Nutrition
- Serving Size: 1 serving (1/8 of meatloaf)
- Calories: 338
- Sugar: 10g
- Sodium: 667mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 119mg