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Sliced meatloaf on a serving dish with salt and pepper alongside.
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Meatloaf Recipe

This homemade Meatloaf is perfect for busy weeknights or family celebrations. Simple, delicious, and so juicy!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 25 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 338kcal
Author John Kanell

Ingredients

Meatloaf:

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (130g)
  • 1½ teaspoons salt divided
  • 3 garlic cloves minced (about 1 tablespoon)
  • 2 pounds 90/10 ground beef (900g)
  • 2 large eggs
  • ⅓ cup milk (80mL)
  • ¾ cup panko breadcrumbs (55g)
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground black pepper

Glaze:

  • 6 tablespoons ketchup (100g)
  • 1 tablespoon packed brown sugar
  • 1 tablespoon Worcestershire sauce

Instructions

For the Meatloaf:

  • Preheat the oven to 350°F. Line a small sheet pan with foil or parchment paper. Grease the tray with olive oil or nonstick spray.
  • Heat a small skillet over medium heat. Add the olive oil, then the onions and ½ teaspoon of salt. Cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook for one more minute. Transfer the mixture to a large mixing bowl and let cool until just warm, about 15 minutes.
  • Once the onion mixture has cooled, add the ground beef, eggs, milk, Panko, ketchup, Worcestershire sauce, Italian seasoning, remaining 1 teaspoon of salt, and pepper. Mix gently but thoroughly to combine.
  • Gather the mixture together and place it on the prepared baking sheet. Form into a rectangular shape that is 8x4x2-inches. Bake for 30 minutes.

For the Glaze:

  • In a small bowl, stir together the ketchup, brown sugar, and Worcestershire sauce until combined.
  • Brush half of the sauce evenly over the meatloaf. Return to the oven and bake until a thermometer inserted in the center registers 160°F, 20 to 25 minutes. Brush the remaining sauce over top. Let rest 10 minutes before slicing.

Video

Notes

  • If you're short on time, you can skip cooking the onions in step 2. Just cut them very finely, or grate the onion on the largest holes of a box grater so it softens in the meatloaf as it bakes.
  • Double the sauce if you'd like to serve more of it alongside the meatloaf!

Nutrition

Calories: 338kcal | Carbohydrates: 13g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 764mg | Potassium: 493mg | Fiber: 1g | Sugar: 7g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 3mg