Description
This classic meatloaf recipe is tender, juicy, and packed with comforting flavors that make it a family favorite. Made with simple pantry ingredients and topped with a rich, tangy glaze, it’s an easy dinner that’s perfect for busy weeknights or comforting Sunday meals.
Ingredients
For the Meatloaf
- ½ medium onion, diced
- 1 teaspoon butter
- 2 eggs
- ¾ cup milk
- ¾ cup Italian breadcrumbs or seasoned breadcrumbs
- 2 pounds lean ground beef
- 1 tablespoon ketchup or chili sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Meatloaf Sauce
- ½ cup chili sauce
- ½ cup ketchup
- 2 tablespoons brown sugar (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
- Cook the diced onion with butter over medium-low heat until soft, then let it cool completely.
- In a mixing bowl, combine eggs, milk, and breadcrumbs. Let sit for 5–10 minutes.
- Add the ground beef, cooked onion, ketchup or chili sauce, Italian seasoning, parsley, salt, and black pepper.
- Mix gently until everything is just combined.
- Shape the mixture into an 8×4-inch loaf and place it on the prepared baking sheet.
- Bake for 40 minutes.
- Mix the chili sauce, ketchup, and brown sugar together to make the glaze.
- Spread the sauce evenly over the meatloaf.
- Return to the oven and bake for 15–30 more minutes, or until the internal temperature reaches 160°F (71°C).
- Broil for 1–2 minutes if you prefer a caramelized topping.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- Serve with creamy mashed potatoes and roasted vegetables.
- Pair with green beans or buttered corn for a classic meal.
- Add a fresh garden salad for a lighter dinner.
- Use leftovers in sandwiches with toasted bread.
- Slice and serve over rice with extra sauce.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooked slices for up to 3 months.
- Wrap individual slices for easy meal prep.
- Thaw overnight in the refrigerator before reheating.
- Reheat in the oven or microwave until warmed through.