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Meatloaf

Meatloaf Recipe

Classic tender meatloaf with a sweet tangy ketchup glaze, baked until juicy and perfectly sliceable.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, grated or minced
  • 2 large eggs
  • 3/4 cup milk
  • 3/4 cup breadcrumbs
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme (or Italian seasoning)
  • 2 pounds ground beef (80/20)
  • 1/2 cup chopped parsley (optional)
Glaze
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp vinegar
  • 1 tsp Dijon mustard (optional)

Method
 

  1. Prep. Heat oven to 375F. Line a sheet pan with parchment (or lightly grease a loaf pan).
  2. Sauté aromatics. Heat olive oil in a skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 30 seconds. Cool slightly.
  3. Make the binder. In a large bowl, whisk eggs, milk, breadcrumbs, ketchup, Worcestershire, salt, pepper, and thyme. Let sit 2 to 3 minutes to thicken.
  4. Mix. Add ground beef, sautéed onion/garlic, and parsley (if using). Mix gently with your hands just until combined.
  5. Shape. Form into a loaf (about 10x5 inches) on the sheet pan. If using a loaf pan, press mixture in lightly without packing hard.
  6. First bake. Bake 40 minutes.
  7. Glaze. Stir glaze ingredients together. Spread glaze over the meatloaf and bake 10 to 15 minutes more, until the center reaches 160F.
  8. Rest and serve. Rest 10 minutes, then slice and serve.

Notes

  • If you only have lean beef, add 2 tablespoons extra milk (or 1 tablespoon mayo) for moisture.
  • Sheet-pan meatloaf gives better crust and less greasy sides than a loaf pan.
  • Leftovers make amazing sandwiches—warm slices in a skillet and pile onto toasted bread.