Classic Glazed Meatloaf

A dependable family meatloaf, soft inside with a glossy brown-sugar and ketchup glaze on top. Ground beef from the market makes it an easy Sunday supper with leftovers for sandwiches.

Serves 8 · 1 hour 20 minutes

Ingredients

For the meatloaf

• 2 pounds ground beef (80% to 85% lean)
• 1 medium onion, finely chopped (about 1 cup)
• 1 teaspoon olive oil
• 2 large eggs
• 3 garlic cloves, minced
• 2 tablespoons ketchup
• 3 tablespoons finely chopped fresh parsley
• ¾ cup panko or gluten-free bread crumbs
• ⅓ cup milk
• 1 teaspoon salt, or to taste
• 1 teaspoon Italian seasoning
• ½ teaspoon ground black pepper

For the glaze

• ¾ cup ketchup
• 1½ teaspoons white vinegar
• 2 tablespoons brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

1. Heat the oven to 350°F and line a rimmed baking sheet with parchment or foil.
2. Warm the oil in a medium skillet over medium heat. Add the onion and cook, stirring now and then, until soft and golden, 5 to 7 minutes. Spread it on a plate to cool.
3. Put the cooled onion and the rest of the meatloaf ingredients in a large bowl. Mix with your hands just until everything is evenly combined.
4. Turn the mixture out onto the baking sheet and pat it into a loaf about 8 inches long, 4 inches wide and 3 inches high. Bake, uncovered, for 40 minutes.
5. While it bakes, stir the glaze ingredients together in a small bowl.
6. Spread the glaze over the loaf and bake 20 minutes more, until an instant-read thermometer in the center reads 160°F.
7. Let the meatloaf rest for 10 to 15 minutes so it slices cleanly.

Tips

• Stop mixing as soon as the meat comes together. Overworking it makes a dense loaf.
• You can replace half the beef with ground pork, turkey, chicken or Italian sausage. If you use poultry, bake to 165°F.
• To bake in a loaf pan, line it with parchment, press in the mixture and raise the oven to 375°F so it cooks through in about the same time.

Adapted from Natasha's Kitchen.