- 2 pounds ground beef (80% to 85% lean)
- 1 medium onion, finely chopped
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 1/3 cup milk
- 2 tablespoons ketchup
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 11/2 teaspoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Preheat the oven to: 350°F and line a rimmed baking sheet with parchment paper or foil.Cook the onions: Heat olive oil in a skillet over medium heat. Cook chopped onion for 5 to 7 minutes until soft and lightly golden. Let cool slightly.Mix the meatloaf: In a large bowl, combine ground beef, cooked onions, garlic, eggs, breadcrumbs, milk, ketchup, parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined.Shape the loaf: Transfer the mixture to the prepared baking sheet and form into a loaf about 8 inches long, 4 inches wide, and 3 inches tall.Bake: Place in the oven and bake uncovered for 40 minutes.Make the glaze: In a small bowl, stir together ketchup, brown sugar, vinegar, garlic powder, and onion powder until smooth.Add glaze and finish baking: Spread the glaze evenly over the meatloaf. Return to the oven and bake for another 20 to 25 minutes, or until the center reaches 160°F.Rest before slicing: Let the meatloaf sit for 10 to 15 minutes before cutting and serving.
- Do not overmix: Overmixing can make meatloaf dense and firm. Mix only until combined.
- Use the right beef: Ground beef with some fat helps keep the meatloaf juicy.
- For loaf pan baking: Bake at 375°F and check doneness with a thermometer.
- For turkey or chicken versions: Cook to 165°F internal temperature.
- Extra glaze option: Double the glaze if you like extra sauce for serving.
- Skill Level: Easy
Nutrition (Per Serving)
- Calories: 340
- Protein: 24g
- Carbohydrates: 17g
- Fat: 19g
- Fiber: 1g
- Sugar: 8g
- Sodium: 520mg
