Classic Meatloaf Recipe

This is a true Classic Meatloaf! Tender and juicy, and full of savory flavor, with a sweet and tangy glaze baked on top. This easy homemade meatloaf is made with simple ingredients.

Prep Time20

Cook Time1 10

Cooling Time10

Total Time1 40

Course: Dinner

Cuisine: American

Keyword: comfort food, ground beef, hamburger

Servings:

Author: Sandy Clifton

Equipment

Rimmed Baking Sheet (jelly roll pan works well) or 9x5x8 Loaf Pan
Parchment Paper or Aluminum Foil
Large Mixing Bowl
Small Mixing Bowl
Small Frying Pan

Ingredients

Meatloaf

2 teaspoons Olive Oil
1 medium Sweet Onion (1 cup), finely diced
1 cup Panko Breadcrumbs or Crushed Crackers
½ cup Milk
2 large Eggs
¼ cup Ketchup
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire Sauce
1 teaspoon Salt
1 teaspoon Black Pepper
1 ½ teaspoons Garlic Powder
1 ½ teaspoons Onion Powder
1 teaspoon Italian Seasoning
¼ cup Fresh Parsley finely chopped
3 large Garlic Cloves pressed
2 pounds Ground Beef 85% lean

Meatloaf Glaze

½ cup Ketchup
¼ cup Barbecue Sauce
1 ½ Tablespoons Brown Sugar
1 teaspoon Yellow Mustard

Instructions

Prep

Gather all of the ingredients and tools needed to make the process easier.
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil.

Sauté the Onion

Heat a small skillet over medium heat.
When the pan is hot, add the olive oil and diced onion. Cook, stirring occasionally, until the onions are softened and have a little color about (5–7 minutes).
Remove from the heat and let cool.

Make the Meatloaf Mixture

To a large mixing bowl, add the Panko breadcrumbs and milk. Stir to combine.
Push the moistened breadcrumbs to the side of the bowl. Add the eggs and whisk them with a fork.
Add the ketchup, Dijon mustard, Worcestershire sauce, salt, black pepper, garlic powder, onion powder, Italian seasoning, and parsley. Stir well to combine (Mixing the seasonings into the breadcrumb mixture before adding the beef helps distribute them evenly throughout the meatloaf to prevent overmixing).
Press in the garlic, add the cooled onions, and stir to combine.
Add the ground beef. Using your hands or a fork, gently mix just until everything is evenly combined. Do not overmix.

Shape the Meatloaf

Transfer the meat mixture to the prepared baking sheet.
Shape it into a loaf about the size of a 9x5-inch loaf pan and approximately 3 inches tall.

Cook the Meatloaf

Bake uncovered at 350°F for 40 minutes before adding the glaze. The meatloaf will finish cooking after the glaze is applied.

Make the Meatloaf Glaze

While the meatloaf is baking, add the ketchup, barbecue sauce, brown sugar, and yellow mustard to a small bowl.
Stir until well combined and set aside.

Glaze and Finish Cooking

After the first 40 minutes of baking, spread the glaze evenly over the top of the meatloaf.
Return it to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing and serve hot.

Notes

Double the glaze ingredients and keep some out for dipping!
Using Other Meat: You can use a half-and-half mixture of ground beef and ground pork or pork sausage. We like using Jimmy Dean® sausage.

To Bake in a Loaf Pan: Spray a 9x5-inch loaf pan with nonstick cooking spray or line it with parchment paper, leaving some overhang for easier removal. Gently press the meat mixture into the pan and bake at 375°F. Add the glaze toward the end of cooking and continue baking until the center reaches 160°F.

Note on sodium: The sodium can vary quite a bit depending on the brands of panko, ketchup, barbecue sauce, Worcestershire sauce, and mustard used.

Nutrition