Clean recipe · natashaskitchen.com
Meatloaf Recipe
This classic meatloaf recipe with a sweet and tangy glaze is easy to make and goes perfectly with my creamy mashed potatoes and roasted broccoli for a dinner everyone will love.
Original recipe: natashaskitchen.com
- Yield:
- 8 servings
- Prep:
- 15 min
- Cook:
- 65 min
- Total:
- 80 min
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Ingredients
- 2 lbs ground beef (85% or 80% lean*)
- 1 med onion ((1 cup), 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 (or gluten-free bread crumbs)
- 1/3 cup milk
- 1 tsp salt (or to taste)
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Prep - Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- Sautee Onions - Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
- Make the Meatloaf Mixture - In a large bowl, add all of the meatloaf ingredients and the cooled onions and mix just until well combined (your hands are your best tool for mixing - put on disposable gloves if you want to).
- Shape Meatloaf and Bake - Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
- Make the Sauce - In a small bowl, add the sauce ingredients and stir to combine.
- Add the Glaze - Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.