Ultimate Moist Meatloaf with Sweet Tangy Glaze
This incredibly moist and flavorful meatloaf features a perfect blend of ground beef, sautéed onions, and fresh herbs, topped with a caramelized sweet and tangy glaze. Baked free-form for crispy edges and even cooking.
Ingredients
- For the Meatloaf:
- 2 lbs ground beef 85% lean
- 1 cup medium onion finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves minced
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley chopped
- 3/4 cup Panko breadcrumbs
- 1/3 cup milk
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- For the Glaze:
- 3/4 cup ketchup
- 1 1/2 tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add chopped onions and cook for 5-7 minutes until softened and golden. Transfer to a plate and let cool slightly.
- In a large mixing bowl, combine ground beef, cooled sautéed onions, eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently with hands until just combined.
- Transfer mixture to prepared baking sheet. Shape into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Don't pack too tightly.
- Bake uncovered for 40 minutes without glaze.
- While meatloaf bakes, whisk together glaze ingredients: ketchup, white vinegar, brown sugar, garlic powder, and onion powder until brown sugar dissolves.
- After 40 minutes, brush glaze evenly over meatloaf surface. Return to oven for additional 20 minutes, or until internal temperature reaches 160°F.
- Let meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute.
Notes
Don't overmix the meat mixture to avoid tough texture
85% lean ground beef provides optimal moisture - avoid super lean varieties
Free-form baking creates better crust than loaf pan method
Use instant-read thermometer for accuracy - internal temp should reach 160°F
Can be assembled 1-2 days ahead and refrigerated until ready to bake
Leftover meatloaf keeps 3-4 days refrigerated and makes excellent sandwiches
For gluten-free version, substitute breadcrumbs with gluten-free alternative
85% lean ground beef provides optimal moisture - avoid super lean varieties
Free-form baking creates better crust than loaf pan method
Use instant-read thermometer for accuracy - internal temp should reach 160°F
Can be assembled 1-2 days ahead and refrigerated until ready to bake
Leftover meatloaf keeps 3-4 days refrigerated and makes excellent sandwiches
For gluten-free version, substitute breadcrumbs with gluten-free alternative