Meatloaf Recipe

Ben Carraoli

I just wrapped up making this hearty meatloaf recipe, and I’m excited to share it with you—fresh out of the oven, rich in flavor, and beautifully glazed. I love how the aroma fills the kitchen and how simple it is to pull together for a wholesome dinner. It reminded me of classic comfort food moments growing up, and I could already tell it was going to be a new family favorite.

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Total Time 1 15

Servings: 8

Ingredients Method Notes

Ingredients

2 lbs ground beef 80 %–85 % lean – Using meat with some fat helps keep the meatloaf juicy rather than dry.
1 medium onion about 1 cup chopped – Onions add moisture, flavor, and soften the texture; sautéing them first mellows harshness.
3 garlic cloves minced – Garlic builds savory depth and complements the sweetness of the glaze nicely.
3 Tbsp fresh parsley finely chopped – Fresh herbs brighten up the dish and lift the heavy base.
3/4 cup Panko breadcrumbs or gluten-free breadcrumbs – Breadcrumbs act as a binder and help maintain structure while keeping it tender.
1/3 cup milk – Moisturizes the breadcrumbs so the meat mixture stays soft and not dense.
2 large eggs – Eggs also bind the mixture and help hold shape when slicing.
1 tsp salt or to taste – Essential seasoning to bring out the flavor of the meat and other ingredients.
1 tsp Italian seasoning – Adds an herbal layer beyond just salt and pepper.
1/2 tsp ground black pepper – Balanced pepper flavor without overwhelming.
1 tsp olive oil – Used for sautéing onions to release flavor gently.
2 Tbsp ketchup in the meat mixture – Adds tang, moisture, and sweet-tomato flavor in the base.
3/4 cup ketchup
1½ tsp white vinegar
2 Tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder

Method

Start by pre-heating the oven to 350 °F (175 °C) and lining a rimmed baking sheet. Sauté the chopped onion in olive oil over medium heat for about 5-7 minutes until softened and lightly golden. Let it cool slightly while preparing the rest.
In a large bowl, combine the ground beef, sautéed onion, minced garlic, parsley, breadcrumbs, milk, eggs, ketchup, salt, pepper, and Italian seasoning. Mix gently with your hands until just combined—over-mixing makes it dense.
Shape the mixture into a loaf about 8 inches long, 4 inches wide, and roughly 3 inches tall on the lined baking sheet. Bake uncovered at 350 °F for about 40 minutes.
While the loaf bakes, whisk together the glaze ingredients: ketchup, white vinegar, brown sugar, garlic powder, and onion powder. After the first 40 minutes, spread the glaze evenly over the top of the meatloaf, then return it to the oven for another 20 minutes or until the internal temperature reaches 160 °F.
Once baked, let the meatloaf rest for 10-15 minutes before slicing. This helps the juices redistribute, keeping every slice moist and flavorful.

Notes

I always make sure not to over-mix the meat mixture—just combine until uniform for a tender texture.
I prefer shaping the loaf free-form on a baking sheet, not in a loaf pan—this creates better crust and flavor.
I pat down the loaf gently but don’t compress it too much; that prevents a compact, dry result.
I use an instant-read thermometer instead of guessing by time—it ensures perfect doneness every time.
I spoon off any excess fat from the baking sheet after the first bake; it keeps the loaf looking and tasting cleaner.