Meatloaf with a Tangy Ketchup Glaze
This easy meatloaf dish is topped with a flavorful tangy ketchup glaze that complements the tender beef perfectly, making it a family favorite for any meal.
Equipment
- 9"x5" loaf pan
Ingredients
- 2 lbs ground beef (85% or 90% lean)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 large eggs
- 3 tablespoons fresh parsley finely chopped
- 3/4 cup Panko breadcrumbs (or gluten-free breadcrumbs)
- 1/3 cup milk
- 1 ½ teaspoons salt (or to taste)
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
Tangy Ketchup Glaze:
- 3/4 cup ketchup (for topping)
- 1 ½ teaspoons white vinegar
- 2 ½ tablespoons brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Begin by preheating your oven to 375°F. Line a 9x5 inch loaf pan with parchment paper.
For Meatloaf:
- In a sizable mixing bowl, combine ground beef, chopped onion, minced garlic, eggs, parsley, Panko breadcrumbs, milk, salt, Italian seasoning, black pepper, and paprika. Stir until well combined.
- Transfer the meat mixture to the lined loaf pan, pressing it down gently for an even shape. Bake uncovered for 40 minutes.
For Sauce:
- While the meatloaf is baking, prepare the tangy glaze by mixing ketchup, white vinegar, brown sugar, garlic powder, onion powder, and the remaining salt and black pepper in a small bowl.
- After 40 minutes, remove the meatloaf from the oven and spread the glaze generously on top. Return it to the oven and continue to bake for an additional 15 to 20 minutes, until the internal temperature reaches 160°F.
- Once it's fully cooked, let the meatloaf rest for about 10 to 15 minutes before slicing. Drizzle any juices from the pan over the slices for more flavor.