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Classic Meatloaf

Classic Meatloaf

This classic meatloaf recipe delivers perfectly seasoned, tender meat with a sweet and tangy glaze. Simple ingredients and straightforward techniques create a comforting dish that never goes out of style.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

Meatloaf Base
  • 2 lbs ground beef 80-85% lean
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 large eggs lightly beaten
  • 3/4 cup milk
  • 3/4 cup breadcrumbs preferably panko
  • 1/4 cup ketchup
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp Worcestershire sauce
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning
Glaze
  • 1/2 cup ketchup
  • 2 tbsp brown sugar packed
  • 1 tsp white vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder

Method
 

  1. Preheat oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the sides for easy removal, or prepare a parchment-lined baking sheet.
  2. In a large mixing bowl, whisk together eggs and milk until combined. Add breadcrumbs and let soak for 2 minutes to absorb the liquid fully.
  3. To the breadcrumb mixture, add chopped onion, minced garlic, ketchup, parsley, Worcestershire sauce, salt, pepper, and Italian seasoning. Stir to combine.
  4. Break ground beef into chunks over the mixture. Using your hands, gently fold the meat into the other ingredients just until evenly combined. Do not overmix or the texture will become dense.
  5. Transfer meat mixture to prepared loaf pan and shape into an even loaf, or form into a rounded loaf shape on the baking sheet. Pat gently to compact slightly.
  6. In a small bowl, whisk together all glaze ingredients: ketchup, brown sugar, vinegar, garlic powder, and onion powder until smooth.
  7. Bake meatloaf for 45 minutes. Remove from oven and brush half of the glaze over the top. Return to oven and bake for 10 more minutes.
  8. Brush remaining glaze over meatloaf and bake for final 5 minutes, or until internal temperature reaches 155°F on an instant-read thermometer.
  9. Remove from oven and let rest for 10 minutes before slicing. The internal temperature will rise to 160°F during resting. Slice and serve warm.

Notes

For easier slicing, use a sharp serrated knife. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, warm slices in a covered skillet with a splash of water over medium-low heat.