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–+ servings
Perfectly baked meatloaf on a baking sheet with shimmering brown sugar glaze

Meatloaf Recipe

This definitive, foolproof version of a timeless classic utilizes an engineering approach to eliminate the common failures of dry or crumbly meatloaf, guaranteeing a result so moist it can be cut with a fork.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 338 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper or foil
  • Medium skillet
  • Large Bowl
  • Small bowl
  • Instant-read thermometer

Ingredients
  

Meatloaf Mixture Components

  • 2 lbs ground beef 85% or 80% lean
  • 1 cup sautéed onion finely chopped
  • 2 large eggs binder
  • 3 garlic cloves minced
  • 2 Tbsp ketchup moisture
  • 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
  • 1/2 tsp ground black pepper
  • 1 tsp Italian seasoning
  • 1 tsp olive oil for sautéing onion

Glaze System Ingredients

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

Instructions
 

Preparation and Sauté

  • Prep - Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F. Using a baking sheet instead of a loaf pan is a strategic choice; it allows the heat to circulate around all sides of the meat, creating a better crust.
  • Sautee Onions - Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool. This step ensures the onions are sweet and tender rather than raw and crunchy.

Mixing and Initial Bake

  • Make the Meatloaf Mixture - In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing - put on disposable gloves if you want to). This minimal agitation is crucial to prevent tough proteins from binding. You want to see the ingredients dispersed evenly without the meat becoming a paste.
  • Shape Meatloaf and Bake - Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.

Glazing and Finishing

  • Make the Sauce - In a small bowl, add the sauce ingredients and stir to combine. Ensure the brown sugar is fully dissolved into the ketchup so it caramelizes evenly.
  • Add the Glaze - Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer.
  • Rest - Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice. This resting period allows the muscle fibers to relax and reabsorb the juices, ensuring a moist bite.

Notes

For the best texture, use fresh garlic rather than the pre-minced variety in a jar. If choosing leaner meat (like 90/10), be meticulously attentive to the internal temperature, as it dries out rapidly past 165°F. The recipe yields 6 to 8 servings, best cut at 3/4 inch thick. Leftovers store well for 3-4 days in an airtight container and can be frozen for up to 3 months. When reheating a slice for a sandwich the next day, try searing it in a lightly oiled pan for two minutes per side for a crispy second crust.

Nutrition

Calories: 338kcalCarbohydrates: 17gProtein: 24gFat: 19g
Keyword baking sheet, moist meatloaf, sautéed onion technique
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