Meatloaf Recipe
This classic meatloaf recipe is juicy, flavorful, and never dry. Topped with a tangy glaze and baked to perfection, it’s the ultimate comfort food everyone loves.
Ingredients
Meatloaf Base
- 2 pounds ground beef 85% or 80% lean
- 1 medium onion finely chopped, about 1 cup
- 1 teaspoon olive oil for sautéing the onion
- 2 large eggs room temperature
- 3 cloves garlic minced
- 2 tablespoons ketchup for sweetness
- 3 tablespoons fresh parsley finely chopped
- 0.75 cup Panko breadcrumbs or gluten-free breadcrumbs
- 0.33 cup milk to hydrate the breadcrumbs
- 1 teaspoon salt or adjust to taste
- 1 teaspoon Italian seasoning for balanced herb flavor
- 0.5 teaspoon ground black pepper for subtle heat
Glaze
- 0.75 cup ketchup as the glaze base
- 1.5 teaspoons white vinegar for tang
- 2 tablespoons brown sugar for sweetness and depth
- 0.5 teaspoon garlic powder for extra flavor
- 0.5 teaspoon onion powder to round out the glaze
Instructions
- Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper or foil.
- In a medium skillet over medium heat, heat olive oil and sauté the chopped onion for 5–7 minutes until soft and golden. Let cool slightly.
- In a large mixing bowl, combine ground beef, sautéed onions, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and pepper. Mix gently until just combined.
- Shape the meat mixture into a loaf about 8x4x3 inches on the prepared baking sheet. Bake uncovered for 40 minutes.
- While baking, mix together ketchup, white vinegar, brown sugar, garlic powder, and onion powder to make the glaze.
- After 40 minutes, spread the glaze over the meatloaf and return to the oven for another 20 minutes, or until internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10–15 minutes before slicing to retain juices.
Notes
To make ahead, prepare the meat mixture up to 2 days in advance and refrigerate. You can also freeze raw or cooked meatloaf for easy meals later. For a gluten-free version, use gluten-free breadcrumbs. Avoid overmixing to keep the texture tender. Use a meat thermometer for best results.
Amount per Serving
Nutrition Facts
Meatloaf RecipeAmount per Serving
| Nutrient | Amount | % Daily Value* |
| Calories | 338 | — |
| Fat | 19 g | 29% |
| Saturated Fat | 7 g | 44% |
| Trans Fat | 1 g | — |
| Polyunsaturated Fat | 1 g | — |
| Monounsaturated Fat | 8 g | — |
| Cholesterol | 119 mg | 40% |
| Sodium | 667 mg | 29% |
| Potassium | 495 mg | 14% |
| Carbohydrates | 17 g | 6% |
| Fiber | 1 g | 4% |
| Sugar | 10 g | 11% |
| Protein | 24 g | 48% |
| Vitamin A | 345 IU | 7% |
| Vitamin C | 4 mg | 5% |
| Calcium | 65 mg | 7% |
| Iron | 3 mg | 17% |