Meatloaf Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 20 minutes

Ingredients

2 lbs ground beef (85% or 80% lean*)

1 med onion (1 cup, finely chopped*)

1 tsp olive oil

2 large eggs

3 garlic cloves (minced)

2 Tbsp ketchup

3 Tbsp fresh parsley (finely chopped)

3/4 cup Panko breadcrumbs (or gluten-free bread crumbs)

1/3 cup milk

1 tsp salt (or to taste)

1 tsp Italian seasoning

1/2 tsp ground black pepper

3/4 cup ketchup

1 ½ tsp white vinegar

2 Tbsp brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

Directions

Prep - Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.

Sautee Onions - Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.

Make the Meatloaf Mixture - In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing - put on disposable gloves if you want to).

Shape Meatloaf and Bake - Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.

Make the Sauce - In a small bowl, add the sauce ingredients and stir to combine.

Add the Glaze - Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.

Nutrition

• Calories: 338 kcal
• Total Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 119 mg
• Sodium: 667 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 24 g