Best Moist Meatloaf
A delicious and comforting meatloaf that's easy to make and packed with flavor, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 lb Ground Beef (85% Lean) Substitution: Use ground turkey for a lighter version.
- 1 cup Onion (Finely Chopped) Substitution: Can use shallots for a milder taste.
- 1 tbsp Olive Oil Use as needed to avoid sticking.
- 2 large Eggs Essential for maintaining texture.
- 2 cloves Garlic (Minced) Substitution: Garlic powder can be used for a milder flavor.
- 1 cup Ketchup Ensure use of high-quality ketchup for best flavor.
- 1/4 cup Fresh Parsley (Chopped) Substitution: Dried parsley (1 Tbsp) can be used if fresh isn't available.
- 1 cup Panko Breadcrumbs Substitution: Gluten-free breadcrumbs or oats for a gluten-free option.
- 1/2 cup Milk Essential for a soft texture.
- 1 tsp Salt Adjust to taste.
- 1 tbsp Italian Seasoning Adjust to taste.
- 1/2 tsp Black Pepper Adjust to taste.
- 1/2 cup Ketchup
- 1 tbsp White Vinegar Substitution: Apple cider vinegar works well.
- 1/4 cup Brown Sugar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, add the ground beef, chopped onion, olive oil, eggs, minced garlic, ketchup, parsley, panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix everything until well combined.
- Transfer the mixture into a loaf pan. Shape it into a loaf, making sure to pack it slightly but not too tightly.
Glazing
- In a small bowl, mix together ketchup, white vinegar, brown sugar, garlic powder, and onion powder. Blend until smooth.
- Spread the glaze evenly over the top of the meatloaf.
Baking
- Place the meatloaf in the preheated oven. Bake for about 1 hour or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf cool for a few minutes before slicing it.
Notes
Don’t overmix the ingredients; adjust seasoning to taste. A meat thermometer can help ensure even cooking. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.