Ingredients
Scale
- 1 lb. 90% lean ground beef
- 1 cup bread crumbs
- 1/2 cup diced yellow onion
- 1/2 cup milk
- 1 large egg beaten
- 2 tbsp. ketchup
- 1 tbsp Coles Worcestershire sauce
- 1 tsp. dried parsley leaves
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- For the Topping: 1/4 cup ketchup, 2 tbsp. packed light brown sugar
Instructions
- Preheat the oven to 350°F. Trust me, getting the oven ready beforehand is key to timing everything right.
- Mix the meatloaf ingredients: Combine the ground beef, bread crumbs, onion, milk, beaten egg, ketchup, Worcestershire sauce, parsley, salt, garlic powder, and black pepper in a large bowl. I’ve tried mixing with a spoon, but honestly, nothing beats using your hands. Just be careful not to overmix, or the meatloaf can become dense.
- Shape and transfer: Press the mixture evenly into a loaf pan. If you’re free-forming it on a baking sheet, aim for a shape that’s compact but not too tall for even cooking.
- Make the glaze: Stir together the ketchup and brown sugar in a small bowl. Spread this over the top of the meatloaf. I like to reserve a little extra for serving because you can never have too much glaze!
- Bake: Place the pan in the oven and bake for about 55 minutes. I check mine at the 50-minute mark just to be safe. If you’re unsure, use a meat thermometer to confirm it’s reached 160°F.
- Rest, then slice: Let the meatloaf rest for 8-10 minutes after baking. This step is crucial for keeping it moist and holding its shape when sliced.
Notes
This recipe serves about 4 people generously. Need to feed a crowd? Simply double the ingredients and bake in a larger pan. Cooking time may increase slightly, so keep an eye on it and check the internal temperature. For smaller portions, halve the recipe and bake in a mini loaf pan or shape it into meatloaf muffins using a muffin tin—those bake in about 25 minutes!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner