Description
This easy meatloaf recipe combines ground beef with flavorful seasonings and a tangy glaze, baked to juicy perfection. Using panko breadcrumbs soaked in milk ensures a tender texture, while a simple ketchup and BBQ sauce glaze adds a delicious sweet and smoky finish. Perfect for a comforting family dinner, it yields 8 hearty servings and requires minimal prep for maximum taste.
Ingredients
Scale
Meatloaf Mixture
- 2/3 cup panko breadcrumbs
- 1/4 cup whole milk
- 2 pounds ground beef
- 2 large eggs
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- Pepper, to taste
- 1/4 cup packed fresh parsley, chopped
- 2 tablespoons ketchup
Glaze
- 1/4 cup ketchup
- 1/4 cup BBQ sauce
- 2 tablespoons brown sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the oven rack in the middle to ensure even baking.
- Prepare Meatloaf Mixture: In a large bowl, combine the panko breadcrumbs and milk, stirring well and letting it soak for a few minutes. Add ground beef, eggs, minced garlic, onion powder, Italian seasoning, salt, pepper, chopped parsley, and 2 tablespoons ketchup. Mix gently with your hands until just combined, being careful not to overwork the meat to keep the loaf tender.
- Shape Meatloaf: Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Transfer the meat mixture into the pan, pressing gently to shape into a loaf. Avoid excessive handling to maintain texture.
- Initial Bake: Place the loaf pan on a baking sheet to catch any drippings and bake for 40 minutes at 375°F.
- Prepare Glaze: While the meatloaf bakes, combine 1/4 cup ketchup, BBQ sauce, and brown sugar in a bowl, mixing until smooth.
- Apply Glaze and Continue Baking: Remove meatloaf from the oven and evenly spread the glaze on top. Return it to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 155°F.
- Rest and Serve: Allow the meatloaf to rest for 10-15 minutes after baking to let it finish cooking and to retain juices. Lift the meatloaf out using the parchment overhang, transfer to a plate, and slice gently before serving.
Notes
- Using panko breadcrumbs soaked in milk helps keep the meatloaf moist and tender.
- Do not over-mix the meat mixture to avoid a dense, tough meatloaf.
- Resting the meatloaf after baking ensures juiciness and easier slicing.
- Using a loaf pan lined with parchment paper makes removal and cleanup simple.
- The internal temperature should reach 160°F for safety, but removing at 155°F and resting will bring it up to the safe temperature.
- Ground beef with 80/20 lean-to-fat ratio works best for flavor and moisture.
