The Best Meatloaf Recipe (So Easy)
This is our best meatloaf recipe yet! A juicy meatloaf loaded with incredible flavor from onion, garlic, parsley, and seasoning. The process is so easy to make; it takes 10 minutes of hands-on effort!
Ingredients
meatloaf-
- 2 lbs ground beef, 85% or 90% lean
- 1 med onion, finely chopped
- 2 large eggs
- 3 garlic cloves, minced
- 3 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup panko breadcrumbs
- 1/3 cup milk
- 1 ½ tsp salt, or to taste
- 2 tsp Italian seasoning
- ¼ tsp ground black pepper
- ½ tsp ground paprika
meatloaf sauce-
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
Instructions
- Line a 9x5" loaf pan with parchment paper. Preheat the oven to 375°F.
- In a large mixing bowl, combine all the ingredients for the meatloaf. Mix until well incorporated, but don't overwork the meat.
- Transfer the meat mixture to the loaf pan and gently press the meat to make it even.
- Bake the meatloaf in the oven for 40 minutes, uncovered.
- In a small bowl, mix the sauce ingredients together.
- Spread the sauce over the meatloaf and add the meatloaf back into the oven for 15-20 minutes.
- Rest the meatloaf for 10 minutes before slicing into it. Top the meatloaf with the juices from the pan.
- Serve, and enjoy!
Notes
- Pick the right beef. Whether you use 85% or 90% fat is up to you and how oily and juicy you want your meatloaf. Though 85% fat isn't too high, it will leak more oil out of the loaf, while lean ground beef will give you a more sturdy meatloaf. Both are delicious and give you a great result!
- Check for doneness. Use an instant-read meat thermometer to check that the meat reaches 165°F.
- Refrigerate the leftover meatloaf in an airtight container for up to 5 days.