Irresistible Oven-Baked Meatloaf

There is nothing quite like a classic homemade meatloaf. Tender, flavorful, and topped with a sweet and tangy glaze, this recipe takes comfort food to the next level. With a few simple ingredients and easy steps, you can create a juicy, restaurant-quality meatloaf right in your own kitchen. Perfect for family dinners or meal prep, it is hearty, satisfying, and impossible to resist.

Serving Size: 4 people

Cook Time: 55 minutes in the oven plus 10 minutes resting time

Ingredients:

For the Meatloaf:

1 lb ground beef

1 cup plain panko breadcrumbs

1 egg

1 tbsp Worcestershire sauce

1 tbsp minced garlic

2 tbsp ketchup

1/2 cup milk

1/2 cup finely diced onion

1 tsp dried parsley

3/4 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

For the Glaze:

1/4 cup ketchup

2 tbsp brown sugar

1 tbsp apple cider vinegar

Ingredients:

Set oven to 350°F and lightly grease a loaf pan or 8×10 glass baking dish.

In a large bowl, combine the ground beef, panko, egg, milk, diced onions, minced garlic, ketchup, Worcestershire sauce, parsley, salt, pepper, and garlic powder. Mix gently with your hands until all ingredients are evenly incorporated. Avoid overmixing to keep the meatloaf tender.

Press the mixture evenly into the prepared pan, smoothing the top.

In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Spread it evenly over the top of the meatloaf.

Place the loaf in the oven and bake for 55 minutes, or until the internal temperature reaches 160°F.

Let the meatloaf rest for 10 minutes before slicing. This keeps it juicy and easier to cut.

**For extra flavor, sauté the onions before mixing, or add a teaspoon of smoked paprika or a splash of soy sauce to the meat mixture.

Enjoy!

Prep a Day Ahead: Mix the meatloaf ingredients and shape the loaf up to a day in advance. Cover it tightly and store it in the refrigerator until you are ready to bake.

Freezing Instructions: Wrap the unbaked meatloaf tightly in plastic wrap and then in aluminum foil. Freeze for up to three months and thaw in the refrigerator before baking.

Cooked leftover slices can also be frozen for up to two months for a quick and convenient meal.