The Best Meatloaf 

This classic meatloaf recipe delivers a tender, juicy loaf with rich flavor and a glossy, caramelized glaze. Perfect for family dinners or meal prepping, it combines simple ingredients with foolproof technique to create a comforting dish everyone will love.

Full Recipe:

Ingredients

For the Meatloaf:

• 2 lbs ground beef (85% or 80% lean)

• 1 medium onion (about 1 cup), finely chopped

• 1 tsp olive oil

• 2 large eggs

• 3 garlic cloves, minced

• 2 Tbsp ketchup

• 3 Tbsp fresh parsley, finely chopped

• ¾ cup Panko breadcrumbs (or gluten-free breadcrumbs)

• ⅓ cup milk

• 1 tsp salt (or to taste)

• 1 tsp Italian seasoning

• ½ tsp ground black pepper

For the Glaze:

• ¾ cup ketchup

• 1½ tsp white vinegar

• 2 Tbsp brown sugar

• ½ tsp garlic powder

• ½ tsp onion powder

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it with cooking spray.

2. Sauté the Aromatics: Heat olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat and let cool slightly.

3. Prepare the Glaze: In a small bowl, whisk together ketchup, white vinegar, brown sugar, garlic powder, and onion powder until smooth. Set aside half of the sauce for topping and reserve the other half for serving.

4. Make the Meat Mixture: In a large mixing bowl, combine the Panko breadcrumbs with milk and let sit for 2–3 minutes to absorb. Add the ground beef, beaten eggs, sautéed onion and garlic mixture, ketchup, fresh parsley, salt, Italian seasoning, and black pepper.

5. Mix and Shape: Using clean hands or a large spoon, gently combine all ingredients until just mixed. Avoid overmixing as this can result in a tough meatloaf. Transfer the mixture to your prepared loaf pan and shape into an even loaf.

6. Add the Glaze and Bake: Brush the top of the meatloaf with half of the prepared sauce. Bake for 45 minutes, then brush with the remaining sauce and continue baking for 15–20 minutes more, or until the internal temperature reaches 160°F (71°C).

7. Rest and Serve: Let the meatloaf rest in the pan for 10 minutes before slicing. This allows the juices to redistribute and makes slicing much easier.

Nutritional Information (per serving)

• Calories: Approximately 400 kcal

• Protein: 28 g

• Fat: 25 g

• Carbohydrates: 15 g

• Fiber: 1 g

• Sugar: 8 g

• Sodium: 700 mg