Description
This classic meatloaf recipe is hearty, moist, and full of bold flavor. Made with ground beef, breadcrumbs, eggs, and seasonings, it’s topped with a tangy ketchup glaze for a perfect weeknight dinner. It’s simple, nostalgic, and always satisfying.
Ingredients
Scale
- 2 pounds 80%-90% ground beef or mix of 1 lb pork + 1 lb beef
- ½ cup panko breadcrumbs
- ⅓ cup beef broth or milk
- 2 large eggs whisked
- 2 –3 Tablespoons finely chopped fresh parsley
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons ketchup
- 1¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- For the Glaze:
- ½ cup ketchup or BBQ sauce
- 2 Tablespoons brown sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a loaf pan or a baking sheet with foil and lightly coat with non-stick spray.
- In a large mixing bowl, gently combine the ground beef, panko breadcrumbs, beef broth, whisked eggs, chopped parsley, Worcestershire sauce, ketchup, kosher salt, black pepper, garlic powder, and onion powder. Mix just until everything is incorporated to keep the meatloaf tender.
- Transfer the meat mixture to your prepared pan or shape it into a loaf on the baking sheet. Press gently to form a uniform shape.
- In a small bowl, combine the ketchup (or BBQ sauce) and brown sugar for the glaze. Spread this glaze evenly on top of the meatloaf. Add a little black pepper if desired.
- Bake the meatloaf for 45 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing into thick, juicy portions. This resting period allows juices to redistribute for cleaner slices.
Notes
- Don’t overmix the meat mixture for a tender meatloaf.
- Resting after baking allows juices to redistribute for cleaner slices.
- Use a meat thermometer to ensure the meatloaf is cooked to 160°F.
- You can add finely grated carrots, celery, or bell pepper for extra flavor.
- Swap meats like ground turkey or chicken, or use a beef-pork blend.
- For a gluten-free meatloaf, substitute panko with GF breadcrumbs or oats.
- Store leftover meatloaf slices in an airtight container in the fridge for up to 4 days.
- Freeze wrapped meatloaf tightly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Meatloaf, Classic Meatloaf, Easy Meatloaf, Homemade Meatloaf, Ground Beef Meatloaf, Meatloaf Recipe, How to Make Meatloaf, Moist Meatloaf, Savory Meatloaf, Traditional Meatloaf