Introduction

Classic meatloaf is a comforting, hearty dish that brings warmth to any dinner table. Made with a flavorful blend of ground beef and seasonings, it’s topped with a tangy glaze that caramelizes beautifully in the oven. Perfect for family meals or meal prep, this timeless recipe is easy to make and always satisfying.

The image shows a thick, rectangular meatloaf sliced into pieces, laid out on a dark wooden board on top of a white marbled surface. The meatloaf has a coarse texture and rich brown color with a glaze of shiny red sauce spread on the top, garnished with fresh green parsley leaves. Around the meatloaf, some scattered parsley leaves add a fresh touch, and a few vine tomatoes and a red chili are visible in the blurred background. The close-up view captures the moistness and crumbly texture of the meatloaf clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs ground beef (80-85% lean)

1 medium onion (finely chopped)

2 large eggs

3/4 cup milk

3/4 cup breadcrumbs (preferably Panko)

3 cloves garlic (minced)

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

1/2 cup ketchup (for glaze)

2 tbsp brown sugar

1 tsp white vinegar

1/2 tsp garlic powder

1/4 tsp onion powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with foil for easy cleanup.

Step 2: In a large bowl, combine the ground beef, chopped onion, eggs, milk, breadcrumbs, minced garlic, 1/4 cup ketchup, parsley, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently until everything is just combined—avoid overmixing to keep the meatloaf tender.

Step 3: Shape the mixture into a loaf shape and place it in the prepared pan or on the baking sheet.

Step 4: In a small bowl, whisk together the glaze ingredients: 1/2 cup ketchup, brown sugar, white vinegar, garlic powder, and onion powder. Brush half of the glaze evenly over the meatloaf.

Step 5: Bake for 45 minutes, then brush the remaining glaze over the meatloaf. Return it to the oven and bake for another 15-30 minutes, until the internal temperature reaches 160°F (71°C).

Step 6: Let the meatloaf rest for 10-15 minutes after baking to allow juices to redistribute. Slice and serve warm. Enjoy!

Tips & Variations

Use Panko breadcrumbs for a lighter, less dense texture.

For extra moisture, add a splash of beef broth or substitute half the milk with it.

Try mixing in finely diced bell peppers or shredded carrots for added veggies.

Leftover meatloaf slices can be transformed into hearty sandwiches the next day.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Be mindful that these meats can dry out faster, so consider adding extra moisture like a little olive oil or broth when mixing.

How do I know when the meatloaf is fully cooked?

The best way is to use a meat thermometer—the internal temperature should reach 160°F (71°C) for safe consumption. Additionally, the meatloaf will feel firm to the touch and the glaze should be nicely caramelized.