Ingredients
Scale
- 2 lbs ground beef (80/20 lean to fat ratio is best)
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1/2 cup ketchup (divided for the mix and the glaze)
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Oven and Pan Preparation
Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan with non-stick spray or line a rimmed baking sheet with parchment paper if you prefer a free-form loaf. - Step 2: Soak the Breadcrumbs
In a small bowl, combine the breadcrumbs and milk. Let them sit for about 5 minutes. This creates a “panade” which helps keep the meatloaf tender and prevents it from becoming too dense. - Step 3: Combine the Meat Mixture
In a large mixing bowl, combine the ground beef, the soaked breadcrumbs, eggs, diced onion, minced garlic, Worcestershire sauce, salt, pepper, parsley, and 2 tablespoons of the ketchup. Use your hands to gently mix everything together until just combined. Do not overmix, as this can make the meatloaf tough. - Step 4: Shape and First Bake
Press the meat mixture into your prepared loaf pan or shape it into a rectangular loaf on your baking sheet. Place it in the center rack of the oven and bake for 45 minutes. - Step 5: Prepare and Apply Glaze
While the meatloaf is baking, whisk together the remaining ketchup, brown sugar, and mustard in a small bowl. After the first 45 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top. - Step 6: Final Bake and Rest
Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C). Once finished, let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so the meat stays moist.
- Cook Time: 75 minutes
- Diet: Traditional Comfort Food