Classic Beef Meatloaf

Ingredients

• 2 lb ground beef (80/20)
• 1 cup plain breadcrumbs
• 0.75 cup milk
• 2 large eggs
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 0.25 cup chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 0.5 cup ketchup, divided
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard

Nutrition (estimated per serving)

Method

1. Preheat your oven to 350 F. Line a baking sheet with foil or lightly grease a 9x5-inch loaf pan.
2. In a small bowl, combine the 1 cup breadcrumbs and 0.75 cup milk and let sit for 5 minutes so the crumbs soften and soak up the liquid; this step keeps the meatloaf moist instead of dense.
3. In a large bowl, add the 2 lb ground beef, the soaked breadcrumb mixture, 2 eggs, the diced onion, 3 cloves minced garlic, 0.25 cup parsley, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon Worcestershire sauce.
4. Mix everything together gently with clean hands just until combined; overmixing compacts the meat and makes the loaf dense and rubbery, so stop as soon as you no longer see streaks of egg or dry breadcrumbs.
5. Turn the mixture out onto the prepared baking sheet and shape into a loaf about 9 inches long, 5 inches wide, and 2.5 inches tall, or press it evenly into the loaf pan. A free-form loaf on a sheet pan browns better on the sides than one baked in a deep pan.
6. In a small bowl, whisk together 0.5 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon mustard to make the glaze. Spread half of the glaze evenly over the top and sides of the loaf.
7. Bake at 350 F for 40 minutes, then remove from the oven and brush the remaining glaze over the top.
8. Return to the oven and bake for another 15-20 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 160 F, the USDA-recommended safe minimum internal temperature for ground beef; the glaze should look slightly darkened and sticky at the edges.
9. Let the meatloaf rest for 10 minutes before slicing; cutting too soon lets the juices spill out onto the cutting board instead of staying in the meat, leaving it dry.
10. Slice into thick pieces with a sharp knife and serve warm.

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