Easy Meatloaf (Printable Version)
Whip up this flavorful meatloaf with a tangy-sweet glaze. It’s simple, comforting, and works for any occasion.
# Ingredients:
→ Main Loaf Components
01 -
2 large eggs
02 -
1 tsp olive oil
03 -
2 lbs ground beef (80-85% lean)
04 -
1 medium onion, diced small (about 1 cup)
05 -
3 garlic cloves, crushed
06 -
3 Tbsp fresh parsley, minced
07 -
1/3 cup milk
08 -
3/4 cup Panko breadcrumbs (or gluten-free crumbs)
09 -
2 Tbsp ketchup
10 -
1 tsp sea salt (adjust to taste)
11 -
1 tsp Italian herbs mix
12 -
1/2 tsp black pepper, ground
→ Topping Sauce Components
13 -
1/2 tsp garlic powder
14 -
2 Tbsp brown sugar
15 -
3/4 cup ketchup
16 -
1/2 tsp onion powder
17 -
1 1/2 tsp white vinegar
# Steps:
01 -
Preheat your oven to 175°C (350°F), and get a rimmed baking sheet covered with foil or parchment for easy cleanup.
02 -
Heat a medium skillet over medium heat, add 1 tsp olive oil, and toss in the onions. Stir them now and then until golden and tender (about 5 to 7 min). Let them cool on a separate plate.
03 -
In a wide bowl, toss in the ground beef, cooled onions, eggs, parsley, garlic, milk, breadcrumbs, ketchup, Italian seasoning, pepper, and salt. Gently combine with your hands. Don’t overdo it, or it’ll turn out too dense.
04 -
Place the meat blend on the prepped baking sheet and shape it into a loaf about 20x10x7.5 cm (8x4x3 inches). Bake it (uncovered) for 40 minutes.
05 -
Stir the ketchup, garlic powder, brown sugar, onion powder, and vinegar in a tiny bowl until it’s all smooth and even.
06 -
Coat the loaf with your prepared sauce spread on top, and then pop it back in the oven for another 20 min. Keep baking until it hits 71°C (160°F) inside. Let it sit for 10-15 min before slicing it up.
# Notes:
01 -
Switch it up: Try using half pork, turkey, or chicken if you want to mix up the flavors. Poultry needs a 74°C (165°F) minimum temperature.
02 -
Don’t overdo the mixing: Overmixing can make the loaf too tough.
03 -
Loaf pan option: Use parchment to line the pan for easy removal. Cook at 190°C (375°F)—stick to the same method for best results.