Ingredients
Scale
Meatloaf
- 2 lbs ground beef (80-85% lean)
- 1 medium onion, finely chopped
- 2 large eggs
- 3/4 cup milk
- 3/4 cup breadcrumbs (preferably Panko)
- 3 cloves garlic, minced
- 1/4 cup ketchup
- 2 tbsp fresh parsley, finely chopped
- 1 tsp Worcestershire sauce
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
Meatloaf Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tsp white vinegar
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with foil.
- In a large bowl, combine the ground beef, onion, eggs, milk, breadcrumbs, garlic, 1/4 cup ketchup, parsley, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix until well combined, but do not overmix.
- Shape the mixture into a loaf and place in the prepared pan or on the baking sheet.
- In a small bowl, mix together the glaze ingredients. Brush half of the glaze evenly over the meatloaf.
- Bake for 45 minutes, then brush with the remaining glaze. Continue baking for another 15–30 minutes, until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10–15 minutes before slicing and serving. Enjoy!
Notes
- Use a mix of beef and pork for richer flavor.
- For a keto version, substitute almond flour for breadcrumbs and sugar-free ketchup for the glaze.
- Leftovers make great sandwiches the next day.
- Prep Time: 17 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 383 kcal
- Sugar: 10 g
- Sodium: 439 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 85 mg