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This classic meatloaf recipe brings comfort food to your dinner table with minimal effort and maximum flavor. The sweet and tangy glaze creates a caramelized crust that complements the juicy interior perfectly, making this dish a guaranteed family favorite.
I developed this recipe during a particularly cold winter when I needed something hearty that would please both my picky eaters and discerning dinner guests. Now it's requested at nearly every family gathering, especially during the holidays when comfort food is most appreciated.
Ingredients
- Ground beef: 85% or 80% lean. The fat content ensures a moist juicy meatloaf that won't dry out
- Medium onion: Finely chopped. Adds essential flavor and moisture to the mixture
- Olive oil: For sautéing. A small amount makes a big difference in developing flavor
- Large eggs: As binders. They help hold everything together during baking
- Garlic cloves: Minced. Fresh garlic provides aromatic depth you can't get from powder
- Ketchup: In the mixture. Adds moisture and tangy sweetness to the meat
- Fresh parsley: Finely chopped. Brings brightness and color to an otherwise heavy dish
- Panko breadcrumbs: Their airy texture prevents the meatloaf from becoming dense
- Milk: To soak the breadcrumbs. Creates tenderness throughout the loaf
- Salt: Enhances all the flavors. Don't skimp here
- Italian seasoning: For herbal notes. A convenient blend that adds complexity
- Ground black pepper: Provides subtle heat without overwhelming
For the glaze
- Ketchup: As the base. Creates that classic sticky sweet coating
- White vinegar: For tang. Balances the sweetness beautifully
- Brown sugar: For caramelization. Creates that irresistible crust when baked
- Garlic powder: Adds depth without texture to the smooth glaze
- Onion powder: Adds depth without texture to the smooth glaze
Step-by-Step Instructions
- Prep Your Station:
- Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper or foil. This preparation step is crucial for easy cleanup as meatloaf can release juices during cooking.
- Sauté The Onions:
- Heat a skillet over medium heat with olive oil then add your finely chopped onions. Cook them slowly for 5 to 7 minutes until they turn golden and translucent. This process removes the harsh raw onion flavor and brings out natural sweetness. Allow them to cool slightly before adding to the meat mixture.
- Mix The Meatloaf:
- In a large bowl combine ground beef eggs cooled onions minced garlic ketchup chopped parsley Panko breadcrumbs milk salt Italian seasoning and black pepper. Mix gently with your hands just until ingredients are incorporated. Overmixing will result in a tough dense meatloaf so stop once everything is evenly distributed.
- Shape And Initial Bake:
- Transfer the meat mixture to your prepared baking sheet and shape it into a loaf approximately 8 inches long 4 inches wide and 3 inches tall. Bake uncovered in your preheated oven for 40 minutes which partially cooks the meatloaf before adding the glaze.
- Prepare The Glaze:
- While the meatloaf bakes combine ketchup white vinegar brown sugar garlic powder and onion powder in a small bowl. Stir until smooth and the sugar begins to dissolve. This glaze creates that signature tangy sweet topping that makes homemade meatloaf so special.
- Glaze And Final Bake:
- After the initial 40 minutes of baking remove the meatloaf from the oven and spread the glaze evenly over the top and sides. Return to the oven for another 20 minutes or until an instant read thermometer inserted into the center registers 160°F. This final cooking stage allows the glaze to caramelize and set.
- Rest Before Serving:
- Allow the finished meatloaf to rest for 10 to 15 minutes before slicing. This crucial step allows the juices to redistribute throughout the meat ensuring moist slices that hold together when served.
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My favorite ingredient in this recipe is actually the panko breadcrumbs. After years of using regular breadcrumbs I switched to panko and immediately noticed the difference in texture. The meatloaf became lighter while still holding together perfectly. My grandmother always used crumbled crackers but the panko brings a modern twist to her classic technique.
Make Ahead Options
This meatloaf can be assembled completely up to 24 hours before baking. Simply prepare the meat mixture shape it on your baking sheet cover tightly with plastic wrap and refrigerate. When ready to cook remove from the refrigerator and let it sit at room temperature for about 20 minutes before baking as directed. The glaze can also be prepared ahead and refrigerated separately until needed.
Troubleshooting Tough Meatloaf
The key to tender meatloaf lies in how you handle the mixture. Treat it like you would a delicate dough avoid aggressive mixing or packing too tightly. The meat should be combined just until the ingredients are incorporated with no visible streaks. Using your fingertips rather than your full hand strength helps prevent overworking. Also ensure your breadcrumbs have enough moisture from the milk to create a tender texture throughout.
Serving Suggestions
While mashed potatoes are the traditional side I've found roasted vegetables make this a complete meal without adding unnecessary heaviness. For a twist try serving thin slices of leftover meatloaf on toasted bread with additional glaze for incredible sandwiches the next day. For a lower carb option serve alongside a bright arugula salad with lemon vinaigrette the acidity helps cut through the richness of the meat.
The Secret To Perfect Meatloaf Glaze
The key to that perfectly sticky shiny glaze is the balance of sugar acid and heat. The brown sugar caramelizes creating that beautiful crust while the vinegar cuts through the sweetness preventing it from becoming cloying. Apply the glaze generously and don't worry if some runs down the sides this creates delicious caramelized edges that many consider the best part of the entire dish.
Frequently Asked Questions
- → How do I keep my meatloaf from drying out?
Ensure your meatloaf retains moisture by using ingredients like eggs, milk, and breadcrumbs. Avoid overmixing the ingredients to keep it tender.
- → Can I use a different type of meat?
Yes, you can substitute half or all the beef with ground turkey, chicken, pork, or even Italian sausage. Adjust cooking temperature and time accordingly.
- → Can I make this meatloaf gluten-free?
Yes, simply swap the Panko breadcrumbs with gluten-free breadcrumbs. The rest of the recipe remains the same.
- → What sides pair well with meatloaf?
Classic sides like mashed potatoes, roasted vegetables like broccoli or carrots, or even a fresh side salad complement meatloaf beautifully.
- → How can I tell if my meatloaf is fully cooked?
Use an instant-read thermometer to check if the internal temperature reaches 160°F for beef or 165°F for poultry to ensure doneness.