Classic Homemade Meatloaf

A slice of glazed meatloaf garnished with chopped parsley on a plate with a gold fork, with salad and condiments in the background.

Classic homemade meatloaf made with sautéed onions, seasoned breadcrumbs, and a sweet and tangy BBQ-ketchup glaze. Simple pantry ingredients, one bowl, and dinner is on the table in about an hour.

Course dinner

Cuisine American

Prep Time 20

Cook Time 55

Resting Time 10

Total Time 1 25

Servings servings

Calories 292kcal

Author Jere' Cassidy

Equipment

Rimmed Baking Sheet

Ingredients

½ medium onion diced – about 1 cup
1 teaspoon butter
2 large eggs
½ cup milk
¾ cup seasoned bread crumbs
2 pounds lean ground beef 80/20 or leaner
2 tablespoon ketchup
1 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon kosher salt more to taste
1 teaspoon black pepper

Meatloaf Sauce

½ cup barbecue sauce
½ cup ketchup
2 tablespoons brown sugar

Instructions

Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
½ medium onion, 1 teaspoon butter
In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
2 large eggs, ¾ cup seasoned bread crumbs, ½ cup milk
Add the ground beef, cooked onions, soaked breadcrumbs, 2 tablespoons of ketchup, garlic powder, parsley, and salt & pepper to the bowl. Mix until just combined.
2 pounds lean ground beef, 2 tablespoon ketchup, 1 teaspoon garlic powder, 2 teaspoons dried parsley, 1 teaspoon kosher salt, 1 teaspoon black pepper
Form into an 8"x4" loaf on the prepared baking pan and bake for 40 minutes.
While the meatloaf is cooking, combine the BBQ sauce and ketchup and brown sugar to make Meatloaf Sauce. Spread mixture over the meatloaf and bake for an additional 15-30 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
½ cup barbecue sauce, ½ cup ketchup, 2 tablespoons brown sugar
Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Do Not Overmix: Mix the ingredients just until combined to avoid a dense meatloaf.

Use Lean Meat: Use 80/20 for great flavor without making it greasy.

Skip the Loaf Pan: Use a baking pan instead of a loaf pan. This gives the meatloaf a nice crust. A loaf pan causes the meat to steam, and there's nowhere for the drippings to go.

Cooking Time: I cook my meatloaf for 55 minutes at the size directed in the recipe. Different ovens, pans, or the temperature of the meat could require extra cooking time.

Rest the Meatloaf: Let the meatloaf rest once it comes out of the oven to help redistribute the juices and make sure it won't fall apart when sliced.

Nutrition