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Classic Meatloaf with Tangy Tomato Glaze Recipe

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4.4 from 4 reviews

This classic meatloaf recipe delivers a flavorful and moist homemade meatloaf packed with savory spices, sautéed onions, and a tangy ketchup glaze. Perfectly baked to golden perfection and served in generous slices, this easy-to-follow recipe is ideal for a hearty family dinner or meal prep for the week.

Ingredients

Meatloaf:

  • 2 lbs ground beef (85% or 80% lean)
  • 1 medium onion (1 cup, 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 bread crumbs)
  • 1/3 cup milk
  • 1 tsp salt (or to taste)
  • 1 tsp Italian seasoning
  • 1/2 tsp ground black pepper

Glaze Sauce:

  • 3/4 cup ketchup
  • 1 ½ tsp white vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  1. Prep: Line a rimmed baking sheet with parchment paper or foil to make cleanup easier, and preheat your oven to 350°F (175°C) to ensure it’s ready when your meatloaf mixture is prepared.
  2. Sautee Onions: Heat a medium skillet over medium heat and add 1 teaspoon of olive oil. Add the finely chopped onion and sauté, stirring occasionally, until the onions are softened and turn golden brown, about 5 to 7 minutes. Transfer the cooked onions to a plate and let cool to prevent cooking the eggs in the mixture prematurely.
  3. Make the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, cooled sautéed onions, eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix just until all ingredients are evenly incorporated. Use your hands (wear disposable gloves if preferred) for thorough but gentle mixing to maintain the meatloaf’s tender texture.
  4. Shape Meatloaf and Bake: Transfer the meat mixture onto the prepared baking sheet and shape into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered in the preheated oven at 350°F for 40 minutes to begin cooking through.
  5. Make the Sauce: While the meatloaf bakes, in a small bowl stir together ketchup, white vinegar, brown sugar, garlic powder, and onion powder until fully combined to create a flavorful glaze.
  6. Add the Glaze: After the initial 40 minutes of baking, carefully spread the prepared sauce evenly over the top of the meatloaf. Return the pan to the oven and continue baking for an additional 20 minutes, or until the internal temperature of the meatloaf reaches 160°F when checked with an instant-read thermometer.
  7. Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute inside, making slicing easier and the meatloaf juicier when served.

Notes

  • For a leaner option, use ground turkey or chicken instead of beef.
  • If you prefer gluten-free, substitute Panko breadcrumbs with gluten-free bread crumbs.
  • Resting the meatloaf is crucial for juicy slices and easier serving.
  • Use an instant-read thermometer to ensure the meatloaf is fully cooked to 160°F.
  • Leftover meatloaf can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://cookedbysarah.com/classic-meatloaf-with-tangy-tomato-glaze-recipe/