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Meatloaf Recipe: Juicy, Easy, Classic Dinner

This Meatloaf Recipe is juicy, tender, and topped with a sweet tangy glaze.Made with ground beef, breadcrumbs, eggs, and simple seasonings.Perfect for an easy family dinner or classic comfort food meal.
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Prep Time 20 minutes
Course Main Course
Cuisine American

Ingredients
  

Meatloaf Ingredients

  • 2 lbs ground beef 85% or 80% lean
  • 1 medium onion finely chopped
  • 1 tsp olive oil
  • 2 large eggs
  • 3 garlic cloves minced
  • 2 Tbsp ketchup
  • 3 Tbsp fresh parsley finely chopped
  • 3/4 cup panko breadcrumbs or gluten-free breadcrumbs
  • 1/3 cup milk
  • 1 tsp salt or to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp ground black pepper

Meatloaf Sauce Ingredients

  • 3/4 cup ketchup
  • 1 1/2 tsp white vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions
 

  • Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper or foil for easier cleanup.
  • Heat olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 5 to 7 minutes, stirring occasionally, until softened and lightly golden. Transfer to a plate and let cool.
  • In a large mixing bowl, combine the ground beef, cooled onion, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix just until combined.
  • Shape the mixture into a loaf about 8 inches long, 4 inches wide, and 3 inches tall on the prepared baking sheet.
  • Bake uncovered for 40 minutes.
  • While it bakes, make the sauce by stirring together ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl.
  • Remove the loaf from the oven and spread the glaze evenly over the top. Return it to the oven and continue baking for 20 more minutes. This Meatloaf Recipe is ready when the internal temperature reaches 160°F.
  • Let the meatloaf rest for 10 to 15 minutes before slicing and serving.

Notes

This recipe pairs beautifully with mashed potatoes, roasted vegetables, steamed green beans, or a crisp garden salad. Fresh parsley can be swapped with dried parsley if needed, though fresh gives better flavor. You can also shape the loaf in a loaf pan, but baking it free-form on a sheet pan gives better browning. For a slightly sweeter glaze, add a little extra brown sugar.