Meatloaf

Free-form loaf of sautéed onion, panko, milk, and 80/20 beef, baked then glazed with ketchup, vinegar, and brown sugar.

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Meatloaf
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15 min Prep Time
1 hr 5 min Cook Time
1 hr 20 min Total Time
8 Servings

Meatloaf

  • 2 lbs ground beef, 80% or 85% lean
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 teaspoon olive oil
  • 2 large eggs
  • 3 garlic cloves, minced
  • 2 tablespoons ketchup
  • 3 tablespoons fresh parsley, finely chopped
  • ¾ cup panko breadcrumbs
  • ⅓ cup milk
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper

Glaze

  • ¾ cup ketchup
  • 1½ teaspoons white vinegar
  • 2 tablespoons brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

  1. Heat the oven to 350°F. Line a rimmed baking sheet with parchment or foil.
  2. Sauté the onion in the oil over medium heat 5–7 minutes until soft and golden. Cool slightly.
  3. In a large bowl, mix the beef, cooled onion, eggs, garlic, ketchup, parsley, panko, milk, salt, Italian seasoning, and pepper just until combined. Don’t overmix.
  4. Shape into a free-form loaf about 8×4×3 inches on the sheet. Bake uncovered 40 minutes.
  5. Stir the glaze ingredients together. Spread over the loaf and bake 20 minutes more, until the center is 160°F. Rest 10–15 minutes before slicing.

Notes

  1. Loaf pan: line with parchment, don’t pack it hard, bake at 375°F instead.
  2. You can swap half the beef for turkey, pork, or Italian sausage. Poultry needs 165°F.