Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb ground beef (80/20 preferred)
- 1 cup Italian seasoned breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 1 small yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- Glaze: 1/2 cup ketchup + 2 tbsp tomato paste + 1 tbsp brown sugar + 1 tsp apple cider vinegar + 1/2 tsp dried Italian seasoning
Do This
- 1) Heat oven to 375°F. Line a rimmed baking sheet with foil and lightly oil it (or use parchment).
- 2) Mix glaze ingredients; set aside.
- 3) In a big bowl, whisk eggs + milk; stir in breadcrumbs, onion, garlic, parsley, salt, and pepper.
- 4) Add ground beef and mix gently just until combined.
- 5) Shape into a 9 x 5-inch loaf on the baking sheet; brush with half the glaze.
- 6) Bake 40 minutes; brush with remaining glaze; bake 10–15 minutes more to 160°F internal.
- 7) Rest 10 minutes, slice thick, and serve.
Why You’ll Love This Recipe
- Classic homestyle comfort with a familiar ketchup-tomato glaze and a subtle Italian-herb lift.
- Italian seasoned breadcrumbs and parsley keep the meatloaf tender, not dense.
- The mild glaze caramelizes slightly for a savory-sweet top without being overpowering.
- Great leftovers: slices reheat beautifully for sandwiches or quick dinners.
Grocery List
- Produce: 1 small yellow onion, garlic, fresh parsley
- Dairy: 2 large eggs, whole milk
- Pantry: Italian seasoned breadcrumbs, ketchup, tomato paste, brown sugar, apple cider vinegar, dried Italian seasoning, kosher salt, black pepper
Full Ingredients
Meatloaf
- Ground beef: 2 lb (80/20 preferred for juiciness)
- Italian seasoned breadcrumbs: 1 cup
- Whole milk: 1/2 cup
- Eggs: 2 large
- Yellow onion: 1 small, finely diced (about 1 cup)
- Garlic: 3 cloves, minced
- Fresh parsley: 1/4 cup, finely chopped
- Kosher salt: 1 1/2 teaspoons
- Black pepper: 1/2 teaspoon
Mild Tomato Glaze
- Ketchup: 1/2 cup
- Tomato paste: 2 tablespoons
- Brown sugar (light or dark): 1 tablespoon
- Apple cider vinegar: 1 teaspoon
- Dried Italian seasoning: 1/2 teaspoon
- Black pepper: 1/8 teaspoon
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange an oven rack in the center and preheat to 375°F (190°C).
Line a rimmed baking sheet with foil (for easy cleanup) and lightly oil it. You can also use parchment on top of the foil. This free-form method lets the sides brown nicely and keeps the loaf from steaming in its own juices.
Step 2: Make the mild tomato glaze
In a small bowl, stir together the ketchup, tomato paste, brown sugar, apple cider vinegar, dried Italian seasoning, and a pinch of black pepper until smooth.
Set it aside so it’s ready when the meatloaf goes into the oven.
Step 3: Build the breadcrumb mixture (this keeps the meatloaf tender)
In a large mixing bowl, whisk the eggs and milk until blended.
Stir in the Italian seasoned breadcrumbs, diced onion, minced garlic, parsley, kosher salt, and black pepper. Let this mixture sit for 2 minutes so the breadcrumbs hydrate; this helps prevent a dry or crumbly meatloaf.
Step 4: Add the beef and mix gently
Add the ground beef to the bowl. Using clean hands, gently mix and fold until everything looks evenly distributed.
Try not to overmix. Overworking ground beef can make the loaf tight and tough. Stop as soon as you don’t see dry breadcrumb patches or pockets of onion.
Step 5: Shape the loaf and glaze the first layer
Turn the mixture out onto your prepared baking sheet and shape it into a loaf about 9 inches long and 5 inches wide, roughly 2 1/2 to 3 inches tall. Smooth the top and sides so it bakes evenly.
Brush (or spoon) about half of the glaze over the top and sides.
Step 6: Bake, then glaze again
Bake at 375°F for 40 minutes.
Remove the pan from the oven and brush on the remaining glaze. Return to the oven and bake for 10 to 15 minutes, or until the center reads 160°F on an instant-read thermometer.
If you want a slightly stickier top, you can broil for 1 to 2 minutes at the end, watching closely so the glaze doesn’t scorch.
Step 7: Rest, slice, and serve
Let the meatloaf rest on the pan for 10 minutes before slicing. This helps the juices redistribute so the slices stay moist and hold together.
Slice into 8 thick slices and serve warm. The herby breadcrumbs and parsley keep the flavor familiar but nicely seasoned.
Pro Tips
- Use 80/20 beef for the best texture. Leaner beef can bake up drier unless you add more moisture.
- Finely dice the onion. Smaller pieces soften faster and blend in so you don’t get crunchy bites.
- Mix just until combined. A light touch keeps the meatloaf tender and sliceable.
- Check temperature, not time. Pull the loaf when it reaches 160°F in the center.
- Free-form on a sheet pan browns better. If you use a loaf pan, consider draining excess fat halfway through baking.
Variations
- Parmesan-herb boost: Add 1/3 cup finely grated Parmesan to the meat mixture for a more pronounced Italian flavor.
- Half beef, half pork: Use 1 lb ground beef + 1 lb ground pork for extra tenderness and richness.
- Extra-garlicky glaze: Add 1/4 teaspoon garlic powder to the glaze for a slightly bolder top without making it spicy.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store slices in an airtight container for up to 4 days.
Reheat: Warm slices in a 325°F oven for 10–15 minutes (covered with foil), or microwave in short bursts until hot.
Make ahead: You can mix and shape the loaf up to 24 hours in advance. Wrap tightly and refrigerate. For best results, glaze right before baking (or apply only the first layer of glaze, then add the second layer partway through baking).
Freeze: Wrap baked, cooled slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate, based on 8 servings: 380 calories; 25 g protein; 24 g fat; 16 g carbohydrates; 2 g fiber; 7 g sugar; 760 mg sodium.
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