classic glazed meatloaf

Ingredients

For the Meatloaf Base

• Ground Beef (80/20 lean-to-fat ratio): $2\text{ lbs}$ ( $900\text{ g}$ )
• Breadcrumbs (Panko or plain): $1\text{ cup}$
• Whole Milk: $\frac{1}{2}\text{ cup}$
• Yellow Onion: $1\text{ medium}$ , finely diced
• Garlic: $3\text{ cloves}$ , minced
• Eggs: $2\text{ large}$ , beaten
• Worcestershire Sauce: $2\text{ tbsp}$
• Yellow Mustard: $1\text{ tbsp}$
• Dried Italian Seasoning: $1\text{ tsp}$
• Fine Salt: $1.5\text{ tsp}$
• Black Pepper: $1\text{ tsp}$
• Fresh Parsley: $2\text{ tbsp}$ , finely chopped

For the Sweet & Tangy Glaze

• Ketchup: $\frac{3}{4}\text{ cup}$
• Light Brown Sugar: $2\text{ tbsp}$ (packed)
• Apple Cider Vinegar: $1\text{ tbsp}$
• Garlic Powder: $\frac{1}{2}\text{ tsp}$
• Onion Powder: $\frac{1}{2}\text{ tsp}$

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) . Line a rimmed baking sheet with aluminum foil and lightly spray it with non-stick cooking spray, or use a $9\times5\text{-inch}$ loaf pan.
2. Tip: Baking the meatloaf on a foil-lined baking sheet rather than inside a loaf pan allows the edges to caramelize evenly on all sides.

Step 2: Soak the Breadcrumbs

1. In a small bowl, combine the $1\text{ cup}$ of breadcrumbs and $\frac{1}{2}\text{ cup}$ of whole milk . Let the mixture sit for 5 to 10 minutes until the breadcrumbs absorb all the liquid. This panade retains moisture during the bake, preventing a dry meatloaf.

Step 3: Combine the Meatloaf Mixture

1. In a large mixing bowl, combine the ground beef , soaked breadcrumbs, diced onion , minced garlic , beaten eggs , Worcestershire sauce , yellow mustard , Italian seasoning , salt , black pepper , and chopped parsley .
2. Mix the ingredients together gently using your hands or a fork. Combine only until the ingredients are distributed evenly.
3. Caution: Overworking ground beef breaks down the protein structure, resulting in a dense, tough texture.

Step 4: Shape the Loaf

1. Transfer the beef mixture onto the prepared baking sheet. Shape it into a neat, compact loaf roughly $9\text{ inches}$ long, $5\text{ inches}$ wide, and $2.5\text{ inches}$ high. Ensure the top is even so it cooks uniformly.

Step 5: First Bake (Medium Heat)

1. Place the meatloaf in the center rack of the oven at $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) and bake uncovered for 45 minutes .

Step 6: Prepare the Glaze

1. While the meatloaf is in its first bake phase, whisk together the ketchup , brown sugar , apple cider vinegar , garlic powder , and onion powder in a small bowl until smooth.

Step 7: Apply the Glaze and Final Bake

1. Remove the meatloaf from the oven after 45 minutes. Pour the glaze over the top and use a spatula or pastry brush to spread it evenly over the top and sides.
2. Return the meatloaf to the oven and bake for an additional 15 to 20 minutes , or until an instant-read thermometer inserted into the thickest part reads $160^\circ\text{F}$ ( $71^\circ\text{C}$ ) . The glaze should be set, sticky, and slightly caramelized at the edges.

Step 8: Rest and Serve

1. Remove the meatloaf from the oven. Let it rest uncovered at room temperature for 10 to 15 minutes . This allows the juices to redistribute throughout the loaf, keeping it intact when sliced. Slice into $1\text{-inch}$ thick slabs and serve warm.

Nutrition

Calories: $340\text{ kcal}$ · Protein: $25\text{ g}$ · Fat: $18\text{ g}$ · Carbohydrates: $19\text{ g}$ Dietary · Saturated Fat: $7\text{ g}$ · Fiber: $1\text{ g}$ · Sugar: $11\text{ g}$ · Sodium: $680\text{ mg}$