Keep this meatloaf recipe handy: It’s the only one you’ll need.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 6 |
Ingredients
- 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
- 1 cup dried breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 medium onion, grated
- 1 clove garlic, minced
- 1/2 cup ketchup
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2 teaspoons light brown sugar
Instructions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 25 g |
| Cholesterol | 143 mg |
| Sodium | 451 mg |
Reviews
I substitute the breadcrumbs for Stove Top Cornbread Stuffing and it tastes great! Add a 1/4 milk as well.
Really good, tasty, and easy. I forgot the eggs!!! So next time I can’t wait to try with the eggs lol. The glaze on it is DELICIOUS!
This is the perfect recipe, loved it!!! Will be keeping this one forever
Made for second time and it is great. Used dried parsley in place of fresh. Very good and easy.
Made it and everyone loved it
It’s so good to try it like the way it says, then you’re good.
This was a great recipe! Loved it! I used Panko instead of the bread and didn’t have parsley on hand. No problem, it was terrific!
Great recipe! Added a little veggie broth, oregano and thyme to the meatloaf mixture. ACV and mustard to the glaze.
Used this one time and was the best meatloaf I have eaten in a long time.
Been using this for a while, and finally thought to review. This is the recipe I use at least twice a month for meatloaf. My 2 and 4 year old love it and they don’t like anything. Thank you to person who wrote it!
One change I make is to use garlic salt instead of garlic. It was all I could find during the pandemic and it actually works well so I went with it. I just don’t add the salt part of the recipe.