This classic glazed Meatloaf serves eight with a tender beef interior and a tangy-sweet ketchup topping. The recipe records 15 minutes of preparation, 65 minutes of cooking, and 80 minutes total. Its structure comes from two pounds of 80- or 85-percent-lean ground beef, two eggs, panko, milk, softened onion, garlic, parsley, and measured seasoning. The loaf bakes uncovered for 40 minutes at 350°F before the glaze is added, then returns for another 20 minutes or until its center reaches 160°F. A 10-to-15-minute rest is part of the method and protects the slices from crumbling.
Meatloaf Recipe Ingredients
Meatloaf Ingredients: 2 lbs ground beef, 85% or 80% lean; 1 medium onion, finely chopped (1 cup); 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.
Meatloaf Sauce Ingredients: 3/4 cup ketchup; 1 ½ tsp white vinegar; 2 Tbsp brown sugar; 1/2 tsp garlic powder; 1/2 tsp onion powder.
If you enjoy this recipe, you may also like Ricotta Spinach Calzones.
How to Make Meatloaf Recipe
- Prep: Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 175°C (350°F).
- Sautee Onions: Set a medium skillet over medium heat. Add 1 tsp olive oil and chopped onion, then saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
- Make the Meatloaf Mixture: In a large bowl, combine ground beef, cooked onions, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix just until well combined using your hands. Avoid overmixing to prevent a dense texture.
- Shape Meatloaf and Bake: Transfer meat mixture to the prepared baking sheet, shaping it into a loaf approximately 20 cm long, 10 cm wide, and 7.5 cm tall (8x4x3 inches). Bake uncovered at 175°C (350°F) for 40 minutes.
- Make the Sauce: In a small bowl, combine ketchup, white vinegar, brown sugar, garlic powder, and onion powder. Stir until smooth.
- Add the Glaze: Spread the prepared sauce evenly over the meatloaf. Return to the oven and bake for an additional 20 minutes or until the internal temperature reaches 71°C (160°F) on an instant-read thermometer. Allow the meatloaf to rest for 10-15 minutes before slicing.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Line a rimmed sheet with parchment or foil and heat the oven to 175°C or 350°F. Cook one cup finely chopped onion in one teaspoon olive oil over medium heat for five to seven minutes until soft and golden, then cool it. Gently combine two pounds ground beef, cooled onion, exactly two large eggs, three minced garlic cloves, two tablespoons ketchup, three tablespoons chopped parsley, three-quarter cup panko, one-third cup milk, one teaspoon salt, one teaspoon Italian seasoning, and one-half teaspoon black pepper. Shape one free-form loaf about 20 by 10 by 7.5 centimeters, or 8 by 4 by 3 inches. Bake uncovered 40 minutes. Mix three-quarter cup ketchup, one and one-half teaspoons white vinegar, two tablespoons brown sugar, one-half teaspoon garlic powder, and one-half teaspoon onion powder; glaze and bake 20 minutes more to 160°F.
If you enjoy this recipe, you may also like Low Carb Pizza Casserole.
Critical Visual and Timing Cues
The onion should be soft and golden after five to seven minutes, then cooled so it does not heat the raw eggs or beef during mixing. Combine the loaf mixture only until evenly distributed. Squeezing or kneading aggressively develops a dense texture, which the source specifically warns against. The free-form shape should be even from end to end so the center and edges finish together. After the initial 40 minutes, spread the smooth glaze over the top and sides without disturbing the loaf. During the additional 20 minutes, the sauce should become glossy and slightly set. An instant-read thermometer in the center must reach 71°C or 160°F. Resting 10 to 15 minutes allows heat and juices to redistribute before the knife makes eight portions.
Serving and Storage
Cut the rested loaf into eight slices with a sharp knife, supporting the sides if the loaf is especially tender. Serve warm once the glaze has set enough to stay on each portion. Prompt refrigeration is important for any leftovers because the recipe contains cooked beef, eggs, and milk. Cool safely, cover, and reheat until hot through without repeatedly warming the whole loaf. The standard panko contains wheat, though gluten-free breadcrumbs are explicitly allowed. Milk and eggs are also present. The recorded variation can replace half the beef with ground turkey, chicken, or pork; if poultry is used, bake it to 74°C or 165°F. That higher poultry temperature belongs only to the variation, while the all-beef target remains 71°C or 160°F.
Practical Kitchen Notes
There are two different ketchup measures and they should not be combined prematurely: two tablespoons enter the meat mixture, while three-quarter cup forms the glaze. Likewise, fresh minced garlic seasons the loaf, whereas garlic powder and onion powder belong to the topping. One medium onion should yield about one cup finely chopped. Preserve the one-teaspoon olive oil measure during its sauté. The 80- or 85-percent-lean beef provides enough fat for moisture without the unrecorded step of changing ratios. Panko, milk, and eggs bind the mixture; measure them before handling raw meat so the bowl can be assembled efficiently. Wash hands and clean surfaces thoroughly after shaping, and use a clean thermometer and knife at the finished stage.
Details Worth Preserving
The source also permits a loaf-pan route: line the pan with parchment, bake at 190°C or 375°F, and follow the same instructions. Treat that temperature as the specific pan variation, not a replacement for the standard sheet-pan temperature of 175°C or 350°F. With the standard method, use the recorded free-form dimensions rather than making a very tall, narrow mound. A broad rimmed sheet exposes more surface to browning and catches rendered juices. Prepare the glaze during the first 40-minute bake, stirring until brown sugar and powders are evenly dispersed. Glaze once, return the loaf for the stated additional 20 minutes, verify the center, and preserve the 10-to-15-minute rest even when dinner is waiting.
Recorded Recipe Tips
- Variations: Replace half the meat with ground turkey, chicken, or pork, ensuring poultry is baked to 74°C (165°F).
- Do not overmix: Mixing too much results in a dense texture.
- To bake in a loaf pan: Line the loaf pan with parchment paper for easier removal. Bake at 190°C (375°F) and follow the same instructions for optimal results.
Conclusion
Meatloaf Recipe makes 8 servings in 80 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Meatloaf Recipe make?
It makes 8 servings and serves 8.
- → How long does Meatloaf Recipe take?
The recipe records 15 minutes of preparation, 65 minutes of cooking, and 80 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Large mixing bowl; Rimmed baking sheet; Parchment paper or foil; Medium skillet; Instant-read thermometer before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.