Description
Classic southern meatloaf brings comfort and nostalgia to family dinner tables. Juicy ground beef blended with signature spices and topped with a tangy glaze promises a hearty meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) lean ground beef
Binders and Moisture:
- 2 eggs
- ¾ cup (180 milliliters) milk
- 1 tablespoon (15 milliliters) ketchup or chili sauce
- 1 teaspoon (5 milliliters) butter
Seasonings and Breadcrumbs:
- ½ medium onion, diced
- ¾ cup (90 grams) Italian bread crumbs or seasoned breadcrumbs
- 1 teaspoon (5 milliliters) Italian seasoning
- 2 tablespoons (8 grams) chopped fresh parsley or 2 teaspoons (2 grams) dried parsley
- 1 teaspoon (5 grams) kosher salt, more to taste
- ½ teaspoon (1 gram) black pepper
Glaze:
- ½ cup (120 milliliters) chili sauce
- ½ cup (120 milliliters) ketchup
- 2 tablespoons (30 grams) brown sugar, optional
Instructions
- Prepare the baking environment by heating the oven to 180°C / 350°F and lining a rimmed baking tray with aluminum foil, lightly coating with cooking spray to prevent sticking.
- In a small skillet, gently sauté diced onions in butter over medium-low heat until they become translucent and soft, then allow them to cool completely to room temperature.
- Create a binding mixture by whisking eggs, milk, and breadcrumbs in a medium bowl, allowing the ingredients to meld and absorb for 5–10 minutes, which helps develop moisture and texture.
- Incorporate ground beef into the mixture, adding cooled onions, ketchup, Italian seasoning, parsley, salt, and pepper, mixing gently to maintain a tender consistency without overworking the meat.
- Carefully form the meat mixture into a compact 8 x 4 inch (20 x 10 cm) loaf on the prepared baking tray, ensuring an even shape for consistent cooking.
- Place the meatloaf in the preheated oven and bake for 40 minutes, allowing the meat to cook thoroughly and develop initial flavor.
- While the meatloaf bakes, whisk together chili sauce, ketchup, and brown sugar to create a glossy, sweet-tangy glaze.
- Remove the meatloaf from the oven, generously spread the prepared glaze over the surface, and return to bake for an additional 10–15 minutes until the internal temperature reaches 70°C / 160°F.
- For an optional caramelized exterior, broil the glazed meatloaf for 1–2 minutes, watching carefully to prevent burning.
- Allow the meatloaf to rest for 10 minutes after removing from the oven, which helps redistribute juices and makes slicing easier, then serve and enjoy.
Notes
- Caramelize the onions in butter first to unlock their sweet flavor and eliminate any raw taste in the final meatloaf.
- Soak breadcrumbs in milk and eggs for a few minutes to guarantee an incredibly tender and juicy texture.
- Handle the meat mixture with a light touch, mixing just enough to distribute ingredients evenly without creating a dense, tough loaf.
- Form the meatloaf by hand on a baking tray to achieve perfect exterior caramelization and prevent unwanted moisture buildup.
- Verify doneness using a meat thermometer, targeting an internal temperature of 70°C / 160°F for safe and succulent results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 535 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 240 mg