The Only Meatloaf You’ll Ever Need
This classic homestyle meatloaf is tender, flavorful, and finished with a sweet tangy glaze that makes it perfect for a comforting family dinner.
Servings: 8 People
Ingredients
- 2 lbs Ground Beef 85-90% Lean
- 1 cup onion Finely Diced
- 2 cloves Garlic Minced
- 3 tbsp Ketchup
- 2 large eggs
- 2 tbsp Worcestershire Sauce
- 1 tsp Sea Salt
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/4 tsp Black Pepper
- 1/2 tsp Paparika
- 2 tbsp Fresh Parsley Chopped
- 1 cup Bread Crumbs
- 1/3 cup Milk
For The Glaze
- 3/4 cup Ketchup
- 2 tsp Cider Vinegar
- 2 tbsp Brown Sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp salt
- 1/4 tsp Black Pepper
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the ground beef, diced onion, garlic, breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, salt, basil, oregano, black pepper, paprika, and parsley
- Mix until everything is just combined, being careful not to overwork the meat.
- let the meat mixture rest in the refrigerator for 30 minutes to 1 hour if time allows.
- Shape the mixture into a loaf and place it on a parchment-lined baking dish
- Bake at 350°F for 45 minutes
- While it bakes, mix together the ketchup, vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper for the glaze
- Remove the meatloaf from the oven after 45 minutes and spoon the glaze evenly over the top
- Increase the oven temperature to 400°F and return the meatloaf to the oven for 15 more minutes, or until the internal temperature reaches 165°F
- Let it rest for 5 minutes before slicing and serving
Notes
- Do not over-mix the meat mixture or the loaf can turn out dense.
- Leftovers keep well in the refrigerator for up to 4 days and reheat easily.
- For a softer texture, let the meat mixture rest before baking and always allow the loaf to rest before slicing.