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Classic Meatloaf

A classic comfort food dish that is hearty, easy to make, and loved by the whole family. This savory meatloaf features a sweet-tangy glaze that caramelizes beautifully when baked.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs ground beef (85 – 90% Lean)
  • 1 cup onion (finely diced)
  • 2 cloves garlic (minced) Fresh garlic = bigger flavor.
  • 3 tablespoons ketchup
  • 2 large eggs Room-temp eggs bind better.
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (sweet or smoked)
  • 2 tablespoons fresh parsley (finely chopped) 1 tbsp dry parsley can be substituted.
  • 1 cup breadcrumbs (plain, panko, or seasoned) Panko gives a lighter texture.
  • ⅓ cup milk Use whole milk for a richer loaf.
Glaze ingredients
  • ¾ cup ketchup (for glazing)
  • 2 teaspoons cider vinegar White or wine vinegar can be substituted.
  • 2 tablespoons brown sugar (light or dark) Brown sugar deepens glaze flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position a rack in the center.
  2. In a large bowl, combine the ground beef, onion, garlic, 3 tablespoons ketchup, eggs, Worcestershire sauce, sea salt, basil, oregano, black pepper, paprika, parsley, breadcrumbs, and milk. Mix gently until just combined; do not overwork.
  3. Shape the mixture into a compact loaf on a lightly oiled baking dish and press so the top is smooth.
Prepare the glaze
  1. In a small bowl, stir together the ¾ cup ketchup, cider vinegar, brown sugar, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and modify if necessary.
Baking
  1. Spread half of the glaze over the top of the loaf and save the rest for later.
  2. Bake for about 60 minutes or until browned around the edges and glossy on top, with an internal temperature of 160°F (71°C).
  3. Brush the remaining glaze over the loaf for the last 5–10 minutes of baking for a shiny finish.
  4. Let the meatloaf rest for 10 minutes before slicing.

Notes

Mix ingredients the night before and refrigerate; shape and bake the next day. Over-mixing makes the meatloaf dense; mix lightly and stop once combined. Optionally add smoked paprika or cooked bacon for variations.