Ah, meatloaf—just the mention of it transports me back to Sunday dinners at Grandma’s, where the aroma of roasted goodness wrapped us like a warm hug. This classic dish, with its tender, flavorful core and that irresistible tangy glaze, has always been a staple of comfort and nostalgia. Whether it’s a chilly night or just a craving for a hearty meal, this recipe—like a culinary time machine—brings back all the feels.
Steps
- Prepare a baking sheet by lining it with parchment paper or foil, and preheat your oven to 350°F to get it ready for cooking the meatloaf.
- Heat oil in a skillet over medium heat, add chopped onions, and sauté them for about 5-7 minutes until they’re soft and golden. Set the onions aside to cool slightly.
- In a large bowl, combine ground beef, sautéed onions, breadcrumbs, milk, parsley, eggs, and seasonings. Mix until just combined, being careful not to overwork the mixture.
- Form the meat mixture into a loaf shape on the prepared baking sheet, approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered for 40 minutes.
- While the meatloaf is baking, prepare the glaze by mixing ketchup, vinegar, brown sugar, and seasonings in a small bowl until well combined.
- After the initial baking time, spread the glaze over the meatloaf and return it to the oven. Bake for an additional 20 minutes or until the internal temperature reaches 160°F.
- Once done, let the meatloaf rest for 10-15 minutes to allow the juices to redistribute, making it easier to slice and serve.
Ingredients
- 2 lbs of ground beef (85% or 80% lean)
- 1 medium onion (1 cup), finely chopped
- 1 teaspoon olive oil
- 2 large eggs
- 3 garlic cloves, minced
- 2 tablespoons ketchup
- 3 tablespoons fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs, or gluten-free breadcrumbs
- 1/3 cup milk
- 1 teaspoon salt, or to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- Ketchup (exact quantity not specified, mix with other ingredients for glaze)
- White vinegar
- Brown sugar
- Garlic powder
- Onion powder
Nutritional Values
Calories: 2704 kcal | Carbs: 136g | Protein: 192g | Fat: 152g | Saturated Fat: 56g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 64g | Trans Fat: 4g | Cholesterol: 952mg | Sodium: 5336mg | Potassium: 3960mg | Fiber: 8g | Sugar: 80g | Vitamin A: 2760IU | Vitamin C: 32mg | Calcium: 520mg | Iron: 24mg
FAQ
- Can I use different types of meat for the meatloaf?
- Yes, you can replace half of the ground beef with ground turkey, chicken, pork, or even Italian sausage. Just be aware that poultry should be cooked to a minimum internal temperature of 165°F.
- How do I ensure my meatloaf stays moist and tender?
- Avoid overmixing the meat mixture, as this can lead to a dense and tough meatloaf. Also, using 80% or 85% lean ground beef helps maintain moisture.
- What is the best way to tell if the meatloaf is fully cooked?
- The most accurate method is to use an instant-read thermometer. Insert it into the center of the meatloaf, and it should read 160°F for beef and 165°F if using poultry.
- Can meatloaf be made in advance or stored for later use?
- Absolutely. You can assemble the meatloaf 1-2 days ahead and refrigerate it until you’re ready to bake. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Is it better to bake meatloaf on a baking sheet or in a loaf pan?
- Baking it on a baking sheet is recommended for better airflow, which results in a nice crust and less grey residue. However, you can use a loaf pan if you prefer the classic shape, just line it with parchment paper for easy removal.
Tips
- Avoid Overmixing: Combine the ingredients just until they are incorporated to maintain a tender and juicy texture. Overmixing can lead to a denser, tougher meatloaf.
- Sauté Onions First: Cooking the onions before adding them to the meat mixture enhances their sweetness and softens their texture, which integrates more smoothly into the meatloaf.
- Use a Baking Sheet Instead of a Loaf Pan: Shaping the meatloaf on a baking sheet instead of in a loaf pan allows for a better crust and improved airflow, which reduces the buildup of grey residue.
- Allow Meatloaf to Rest: Let the meatloaf rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, making it easier to slice and more flavorful.
Equipment
- Instant-read thermometer – To ensure the meatloaf is cooked to the correct internal temperature.
- Rimmed baking sheet – For baking the meatloaf if you choose not to use a loaf pan.
- Parchment paper – For lining the baking sheet to prevent sticking and for easier cleanup.
- Disposable gloves – For mixing the meatloaf mixture by hand, if desired.
