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–+ servings
Perfectly glazed, structurally sound meatloaf sliced on a white platter

Meatloaf Recipe

This methodical approach transforms a humble dish into a masterpiece of texture and flavor by prioritizing a specific internal temperature of 160 degrees Fahrenheit and a mandatory cooling period for the sautéed onions.
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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
  • Plate (for cooling onions)
  • Large mixing bowl
  • Instant read thermometer with a probe

Ingredients
  

The Definitive Ingredient List and Binding Agents

  • 2 lbs ground beef 85% or 80% lean
  • 1 med onion 1 cup, finely chopped
  • 1 tsp olive oil
  • 2 large eggs
  • 3 garlic cloves minced
  • 2 Tbsp ketchup For mixture
  • 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 Components

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

Instructions
 

Preparation and Sautéing

  • Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F. Using a sheet pan instead of a loaf pan is a strategic choice to allow for 360 degree heat circulation.
  • Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5 to 7 minutes.
  • Transfer the sautéed onions to a plate to cool completely. This mandated cooling period prevents cooking the eggs prematurely and keeps the beef fat from melting too early.

Mixing and Shaping

  • In a large bowl, add all of the meatloaf ingredients (beef, eggs, garlic, ketchup, parsley, Panko, milk, salt, Italian seasoning, pepper) and mix just until well combined. Use your hands to feel the consistency without overworking the meat.
  • Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. This specific dimension ensures even heat penetration to the center.

Baking and Glazing

  • Bake the meatloaf uncovered at 350°F for 40 minutes. This initial bake time allows the structure to set before adding the glaze.
  • In a small bowl, stir together the glaze ingredients (ketchup, white vinegar, brown sugar, garlic powder, onion powder) to combine.
  • 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 the meatloaf for 10 to 15 minutes before slicing. This rest is non-negotiable; it allows the internal pressure to stabilize so the loaf is much easier to slice and retains moisture.

Notes

Pro tip: Use a digital thermometer with a probe that stays in the meat during cooking to avoid opening the oven door and losing heat. If you are in a hurry to cool the onions, spread them thinly on a plate and place them in the refrigerator for three minutes. The key to juiciness is pulling the meat at 160°F and allowing carryover cooking to reach the safety threshold during a mandatory fifteen-minute rest, which allows moisture to redistribute evenly.

Nutrition

Calories: 338kcalCarbohydrates: 17gProtein: 24gFat: 19g
Keyword beef, glaze, meatloaf
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