The Best Meatloaf Recipe

Ingredients

• 2 lb ground beef (85% or 80% lean)
• 1 medium onion (Finely chopped)
• 1 tsp olive oil (For sautéing the onion)
• 2 large eggs
• 3 garlic cloves (Minced)
• 2 tbsp ketchup (For the meatloaf mixture)
• 3 tbsp fresh parsley (Finely chopped)
• 0.75 cup Panko breadcrumbs (Gluten-free breadcrumbs may be substituted)
• 0.333 cup milk
• 1 tsp salt (Or to taste)
• 1 tsp Italian seasoning
• 0.5 tsp ground black pepper
• 0.75 cup ketchup (For the glaze)
• 1.5 tsp white vinegar (For the glaze)
• 2 tbsp brown sugar (For the glaze)
• 0.5 tsp garlic powder (For the glaze)
• 0.5 tsp onion powder (For the glaze)

Steps

1. 1

   Line a rimmed baking sheet with parchment paper or foil for easier cleanup. Preheat the oven to 350°F (175°C).

2. 2

   Set a medium skillet over medium heat. Add the olive oil and chopped onion. Sauté, stirring occasionally, for 5–7 minutes, until the onion is softened and golden. Transfer the onion to a plate and let it cool.

3. 3

   In a large bowl, combine the ground beef, cooled onion, eggs, minced garlic, 2 tablespoons ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix with your hands or gloved hands just until evenly combined; do not overmix, or the meatloaf may become dense.

4. 4

   Transfer the meat mixture to the prepared baking sheet. Shape it into a free-form loaf approximately 8 inches long, 4 inches wide, and 3 inches tall.

5. 5

   Bake the meatloaf uncovered at 350°F (175°C) for 40 minutes.

6. 6

   While the meatloaf bakes, combine the 3/4 cup ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl. Stir until smooth and well combined.

7. 7

   Remove the meatloaf from the oven and spread the glaze evenly over the top and sides.

8. 8

   Return the meatloaf to the oven and bake for about 20 minutes more, until the center reaches 160°F (71°C) on an instant-read thermometer and the glaze is glossy and lightly caramelized.

9. 9

   Let the meatloaf rest for 10–15 minutes before slicing. Resting allows the juices to redistribute and makes the loaf easier to cut cleanly.

Notes

The meatloaf can be assembled 1–2 days ahead, wrapped tightly, and refrigerated until baking. Refrigerate cooled leftovers in an airtight container for 3–4 days. Cooked meatloaf portions can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat in the oven or air fryer. Italian breadcrumbs, gluten-free breadcrumbs, Worcestershire sauce in place of some ketchup, or barbecue sauce in place of the glaze are suggested variations.

Nutrition per serving

• main course
• comfort food
• American
• beef
• baked
• make-ahead
• freezer-friendly
• family dinner