Meatloaf Recipe
This homemade meatloaf is moist, tender, and topped with a sweet and tangy ketchup glaze. It’s made with ground beef, sautéed onions, garlic, and milk-soaked breadcrumbs for flavorful slices that hold together.
Servings: 8 servings
Calories: 413kcal
Equipment
- Rimmed baking sheet
- Aluminum foil
- Small skillet
- Mixing Bowls
- Instant-read meat thermometer
Ingredients
For the Meatloaf
- 2 lb Ground Beef 80/20
- ½ cup breadcrumbs plain dry
- ⅔ cup whole milk
- 1 medium Yellow Onion finely diced
- 6 cloves Garlic minced
- 1 tbsp Butter unsalted
- 2 large Eggs lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 ½ tsp Natural Ancient Sea Salt
- 1 tsp Black Pepper
- 1 tsp Smoked Paprika
- 2 tbsp Fresh parsley chopped
For the Ketchup Glaze
- ⅔ cup Ketchup
- 3 tbsp light brown sugar packed
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- ¼ tsp garlic powder
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with foil.
- Soak the breadcrumbs: Combine the breadcrumbs and milk in a small bowl. Let sit for 10 minutes, until the liquid is absorbed and the mixture is thick.
- Sauté the onions and garlic: Melt the butter in a skillet over medium heat. Cook the onion for 5–6 minutes until softened, then add the garlic and cook for 1 more minute. Let cool slightly.
- Mix the meatloaf: In a large bowl, whisk together the eggs, Worcestershire sauce, Dijon mustard, parsley, sea salt, black pepper, and smoked paprika. Stir in the soaked breadcrumbs and cooked onion mixture. Add the ground beef and gently mix just until combined.
- Shape the meatloaf: Transfer the mixture to the prepared baking sheet. Gently shape it into a loaf about 9 inches long, 5 inches wide, and 2 inches tall without packing it tightly.
- Make the glaze: Whisk the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and garlic powder together until combined.
- Bake the meatloaf uncovered for 40 minutes. Brush about two-thirds of the glaze over the top and sides. Bake for another 15–25 minutes, until the center reaches 160°F. If skipping the broiler, brush on the remaining glaze during the final 5 minutes of baking.
- If broiling, brush the remaining glaze onto the meatloaf and broil for 2–3 minutes for a darker, stickier finish. Watch closely to prevent burning.
- Rest the meatloaf for 15 minutes before slicing and serving.
Notes
- Ground beef: I recommend 80/20 ground beef for the best texture. If using 85/15, add 2 tablespoons of milk to the breadcrumb mixture.
- Loaf pan option: If using a loaf pan, line it with foil and transfer the meatloaf to a baking sheet before adding the glaze so the sides can brown.
Nutrition
Calories: 413kcal | Carbohydrates: 20g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 900mg | Potassium: 532mg | Fiber: 1g | Sugar: 11g | Vitamin A: 463IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 3mg
