Classic Meatloaf With Tangy Glaze
Warm, hearty, and packed with flavor—come try this Classic Meatloaf with Tangy Glaze that’s sure to become a family favorite!
Ingredients
- 2 lbs ground beef 85% or 80% lean
- 1 medium onion finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves minced
- 2 tbsp ketchup
- 3 tbsp fresh parsley finely chopped
- 3/4 cup Panko breadcrumbs
- 1/3 cup milk
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 3/4 cup ketchup
- 1 1/2 tsp white vinegar
- 2 tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a skillet over medium heat, sauté the chopped onion in 1 tsp of olive oil until softened and golden, about 5-7 minutes. Set aside to cool.
- In a large bowl, combine the ground beef, sautéed onions, eggs, minced garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix until well combined.
- Shape the meat mixture into a loaf about 8 inches long, 4 inches wide, and 3 inches tall on the prepared baking sheet.
- Bake the meatloaf uncovered at 350°F for 40 minutes.
- In a small bowl, mix together the ketchup, white vinegar, brown sugar, garlic powder, and onion powder to make the sauce.
- Spread the sauce over the partially baked meatloaf and return it to the oven. Bake for an additional 20 minutes or until the internal temperature reaches 160°F on an instant-read thermometer.
- Allow the meatloaf to rest for 10-15 minutes before slicing for easier serving.
Notes
Notes:
- For added flavor, you can mix in Worcestershire sauce or mustard into the meatloaf mixture.
- Leftover meatloaf makes delicious sandwiches the next day.
- For added flavor, you can mix in Worcestershire sauce or mustard into the meatloaf mixture.
- Leftover meatloaf makes delicious sandwiches the next day.