Classic Meatloaf
A cozy and nostalgic classic meatloaf, combining tender ground beef with flavorful spices and a delightful glaze for a satisfying meal.
Ingredients
For the meatloaf
- 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
For the glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tsp white vinegar
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line a baking sheet with foil.
- 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 the ingredients until just combined—overmixing can lead to a tough meatloaf.
- Shape the mixture into a loaf and carefully place it in the prepared pan or onto the baking sheet.
- In a separate bowl, whisk together the glaze ingredients: 1/2 cup ketchup, brown sugar, white vinegar, garlic powder, and onion powder. Brush half of the glaze over the meatloaf.
Baking
- Bake for 45 minutes, then brush with the remaining glaze and continue baking for an additional 15-30 minutes until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, resulting in a moist, flavorful slice.
Notes
Storing classic meatloaf is easy. Once cooled, keep leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, wrap the meatloaf tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Properly stored, it can last for up to three months.