Description
This classic meatloaf recipe is a comforting and hearty dish perfect for family dinners. Made with lean ground beef, sautéed onions, garlic, and a flavorful glaze of ketchup, brown sugar, and apple cider vinegar, it bakes to juicy perfection and is sure to be a crowd-pleaser.
Ingredients
Scale
Meatloaf
- 2 pounds lean ground beef (or a mix of chicken/turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup milk
- 2 large eggs
- ¾ cup breadcrumbs
- ¾ cup ketchup
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Glaze
- ¾ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Sauté Aromatics: In a skillet, melt butter over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant, then remove from heat.
- Mix Ingredients: In a large mixing bowl, combine the sautéed onions and garlic with the ground beef, milk, eggs, breadcrumbs, ketchup, Italian seasoning, salt, black pepper, and parsley. Mix gently until just combined to avoid a tough meatloaf.
- Shape Meatloaf: Form the mixture into a loaf shape and place it into a greased loaf pan for even cooking.
- Initial Bake: Place the loaf pan in the preheated oven and bake for about 40 minutes.
- Prepare Glaze: While the meatloaf bakes, mix together ketchup, brown sugar, and apple cider vinegar in a small bowl to create the glaze.
- Glaze and Continue Baking: After 40 minutes, remove the meatloaf from the oven and spoon the glaze evenly over the top. Return the meatloaf to the oven and bake for an additional 20 to 30 minutes until fully cooked, reaching an internal temperature of 160°F (71°C).
- Rest and Serve: Let the meatloaf rest in the pan for about 10 minutes to allow juices to redistribute before slicing and serving.
Notes
- Using a mix of ground beef and turkey or chicken can reduce fat content while maintaining flavor.
- Do not overmix the meat to keep the meatloaf tender.
- The glaze adds a sweet and tangy flavor but can be adjusted to taste by modifying the brown sugar or vinegar amounts.
- Resting the meatloaf before slicing ensures it holds together better and is juicier.
- Internal temperature should reach 160°F (71°C) for safe consumption.
