Classic Meatloaf

The BEST Meatloaf recipe! This recipe is classic - made with ground beef, breadcrumbs, onion, garlic, worcestershire sauce, and simple seasonings - just like you remember from childhood. Enjoy it as is or take it to the next level with a delicious savory sweet glaze!

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Prep Time: 10

Cook Time: 1

Servings:

Calories: 337kcal

Author: Cathy Trochelman

Equipment

1 rimmed baking sheet

Ingredients

Meatloaf

2 pounds lean ground beef 80-90%
3/4 cup breadcrumbs I used panko
1/2 cup milk
2 large eggs
1/2 yellow onion finely chopped
4 cloves garlic minced
2 Tablespoons parsley minced
2 teaspoons kosher salt
1 teaspoon worcestershire sauce
1 teaspoon poultry seasoning
1/2 teaspoon pepper

Glaze

1/2 cup ketchup
1 Tablespoon brown sugar
2 teaspoons worcestershire sauce
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

Heat 1 teaspoons butter or olive oil in a small skillet. Add the onion and sauté over medium heat, stirring regularly, about 4 minutes or until browned.
Add the minced garlic and sauté 1 minute more, being careful not to burn.
In a large mixing bowl, combine ground beef, breadcrumbs, milk, eggs, sautéed onions and garlic, fresh parsley, worcestershire sauce, and seasonings. Use your hands to mix just until well-combined.
Transfer mixture to a rimmed baking sheet lined with parchment paper. Form into a loaf shape approximately 8 x 4 inches.
Bake at 350° for 40 minutes.
While meatloaf is baking, prepare the glaze by combining ingredients in a small bowl and mix well.
Remove meatloaf from oven, spread glaze over top and sides of loaf, and bake for an additional 20 minutes or until internal temperature reaches 160°F.

Notes

Recipe Variations

Use any type of ground meat or a combination (e.g. beef + pork, turkey, chicken)
Substitute regular or Italian seasoned breadcrumbs for panko crumbs
Make it dairy free by using any milk substitute
Use raw onion and garlic (instead of sautéed)
Add 1-2 Tablespoons ketchup to the meat mixture for extra flavor and moisture
Add sautéed mushrooms to the onions and garlic
Substitute Italian seasoning (or any of your favorites) for poultry seasoning
Add crumbled feta, shaved Parmesan, or shredded Mozzarella cheese
Use any of your favorite fresh herbs in place of parsley

Storage Tips

Leftover meatloaf can be stored, covered, in the refrigerator for up to 4 days. To reheat, transfer to an oven-safe container, cover, and heat at 350°F for about 20 minutes or until heated through. Meatloaf is also delicious straight from the fridge!

Nutrition