Description
This Classic Meatloaf recipe combines ground beef with savory spices and a tangy glaze for a comforting, hearty meal. The panko breadcrumbs and beef broth help keep the meatloaf moist, while a homemade ketchup and brown sugar glaze adds a delicious caramelized finish. Perfect for a family dinner, this meatloaf is easy to prepare and bakes to juicy perfection.
Ingredients
Scale
Meatloaf
- 2 lbs ground beef (80–90%) or a mix of 1 lb beef + 1 lb ground pork/turkey
- 1/2 cup panko breadcrumbs
- 1/3 cup beef broth or milk
- 2 large eggs, whisked
- 2–3 tbsp finely chopped fresh parsley
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 1/4 tsp Kosher salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Glaze
- 2/3 cup ketchup or BBQ sauce (or a combo)
- 2–3 tbsp light brown sugar
Optional Twists
- 1/4 tsp smoked paprika for depth
- 1/4 cup finely diced onion
- Use chili sauce instead of ketchup for a tangier glaze
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup and to prevent sticking.
- Soak Breadcrumbs: In a large mixing bowl, combine the panko breadcrumbs with the beef broth or milk. Let this mixture sit for about 5 minutes to allow the breadcrumbs to absorb the liquid and soften, ensuring a moist meatloaf.
- Mix Seasonings and Eggs: Add the whisked eggs, chopped parsley, Worcestershire sauce, ketchup, kosher salt, black pepper, garlic powder, and onion powder to the breadcrumb mixture. Mix these ingredients well to distribute the flavors evenly.
- Add and Combine Meat: Incorporate the ground meat into the bowl. Gently combine all ingredients using your hands or a spoon, being careful not to overmix, which can make the meatloaf tough. Once combined, shape the mixture into a loaf on the prepared baking sheet.
- Prepare and Apply Initial Glaze: In a small bowl, mix together the glaze ingredients — ketchup or BBQ sauce and light brown sugar. Spread about half of this glaze evenly over the top of the meatloaf to create a flavorful coating before baking.
- Bake Meatloaf: Place the meatloaf in the oven and bake for 45–55 minutes. After this initial bake, brush the remaining glaze over the top to enhance the flavor and appearance. Continue baking for an additional 10 minutes, or until the internal temperature reaches 160°F (71°C) indicating the meatloaf is fully cooked.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meatloaf, making it easier to slice and ensuring maximum moisture and flavor.
Notes
- For a smoky flavor, add 1/4 tsp smoked paprika to the seasoning mix.
- Try adding 1/4 cup finely diced onion into the meat mixture for extra aroma and texture.
- For a tangier glaze, substitute ketchup with chili sauce.
- Use a meat thermometer to ensure the meatloaf reaches an internal temp of 160°F (71°C) for safe consumption.
- Letting the meatloaf rest before slicing helps retain juices and improves texture.
- You can make the meatloaf mixture a day ahead and refrigerate; shape and bake when ready.