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This easy meatloaf recipe is made with ground beef, breadcrumbs, and a flavorful homemade glaze. It’s a classic comfort food dinner that’s perfect for busy weeknights or Sunday meals. Baked to juicy perfection and packed with simple pantry ingredients, this moist meatloaf holds together well and slices cleanly. Ideal for meal prep, freezer-friendly, and great for feeding a family. Serve with mashed potatoes or vegetables for a complete, hearty meal.

Ingredients

For the Meatloaf:

2 lbs ground beef (85% or 80% lean)
1 medium onion (about 1 cup), finely chopped
1 tsp olive oil
2 large eggs
3 garlic cloves, minced
2 Tbsp ketchup
3 Tbsp fresh parsley, finely chopped
¾ cup Panko breadcrumbs (or gluten-free breadcrumbs)
⅓ cup milk
1 tsp salt (or to taste)
1 tsp Italian seasoning
½ tsp ground black pepper

For the Meatloaf Sauce:

¾ cup ketchup
1½ tsp white vinegar
2 Tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder

Instructions

Preheat the Oven & Prep Pan:
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Cook the Onions:
Heat 1 tsp olive oil in a medium skillet over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and golden. Transfer to a plate and let cool.
Mix the Meatloaf Ingredients:
In a large mixing bowl, combine the ground beef, sautéed onions, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and pepper. Mix gently until just combined — avoid overmixing.
Shape and Bake:
Transfer the meat mixture to your prepared baking sheet. Shape it into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered for 40 minutes.
Prepare the Sauce:
In a small bowl, combine all sauce ingredients. Stir until smooth.
Glaze and Finish Baking:
After the first 40 minutes of baking, spread the sauce evenly over the top of the meatloaf. Return it to the oven and bake for another 20 minutes, or until the internal temperature reaches 160°F (71°C).
Rest and Slice:
Let the meatloaf rest for 10–15 minutes before slicing. This helps retain its shape and makes slicing easier.

Why You’ll Love This Recipe

Hearty and filling, perfect for family dinners
Uses simple pantry staples and fresh ingredients
Moist and tender with a flavorful glaze
Easy to prepare and makes great leftovers

Tips

For best texture, don’t overmix the meat mixture.
Let the cooked onions cool slightly before adding to the mix to avoid scrambling the eggs.
Line your pan or use a baking rack to help drain excess fat.
Resting time is key — it helps the juices redistribute for cleaner slices.

Variations and Substitutions

Ground meat swap: Try ground turkey, pork, or a mix.
Breadcrumb alternatives: Use crushed crackers, oats, or gluten-free options.
Low-sugar glaze: Replace brown sugar with honey or omit it entirely.
Add-ins: Mix in grated carrots, zucchini, or bell pepper for extra veggies.
Spicy version: Add hot sauce or chopped jalapeños to the meat mixture.

FAQs

Can I make this meatloaf ahead of time?
Yes. Prepare the mixture and shape it, then refrigerate up to 24 hours before baking.

Can I freeze meatloaf?
Absolutely. Freeze the raw loaf or baked and cooled slices. Wrap tightly and store for up to 3 months.

How do I keep my meatloaf from falling apart?
Use the right ratio of breadcrumbs and eggs. Let it rest before slicing to help it firm up.

What’s the best way to reheat meatloaf?
Wrap in foil and bake at 300°F until heated through, or microwave individual slices with a splash of broth.

Serving Suggestions

Serve with mashed potatoes, roasted vegetables, or steamed green beans.
Pair with gravy, extra glaze, or a side of macaroni and cheese.
Great with fresh salad or buttered rolls for a full comfort-food meal.