Moist Meatloaf Recipe
User Reviews
4.6
Moist Meatloaf Recipe
Description
The recipe uses ground beef combined with browned onions, breadcrumbs, beaten eggs, whole milk, and a blend of seasonings including salt, pepper, garlic powder, onion powder, and Italian seasoning. Worcestershire sauce and ketchup add depth to the mixture. The meatloaf is shaped on a foil-lined baking sheet and covered with a glaze made from brown sugar and additional ketchup.
Baking at 350°F for 45 minutes to an hour with foil covering keeps the inside moist while the glaze forms a sticky, sweet crust. Resting the meatloaf before slicing lets juices redistribute, maintaining tenderness. The parsley garnish adds a fresh note.
Leftovers keep up to 4 days refrigerated and can be frozen after cooling. When reheating from frozen, thaw fully and bake until warmed to 160°F internally. Removing the foil near the end of baking allows the glaze to caramelize further.
Ingredients
- 2 tablespoons olive oil
- 2 cups yellow onion diced
- 3 lbs ground beef (I used 80/20)
- 1 cup bread crumbs
- 3 large egg beaten
- 1/2 cup milk whole
- 1 tablespoon salt + more to taste
- 1 tablespoon black pepper or to taste
- 1 tablespoon onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 3 tablespoons parsley fresh, chopped
for the glaze-
- 1/3 cup brown sugar
- 1 1/2 cups ketchup
Instructions
- Preheat oven to 350° F. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.
- In a large skillet, over medium heat, saute onions in olive oil until tender and browned, about 10 minutes. Pour into a large bowl.
- To the onions, add in ground beef, bread crumbs, eggs, milk, salt, black pepper, onion powder, garlic powder, Italian seasoning, 1 cup ketchup, Worcestershire sauce, and parsley. Mix well just until completely combined. Do not over mix.
- Form into a long log on the prepared baking sheet and flatten the top.
- In a small bowl, whisk brown sugar with remaining 1 1/2 cups ketchup to form glaze.
- Spread glaze overtop prepared meatloaf and bake covered with foil* 45 minutes to 1 hour or until cooked thoroughly and registers at least 160° F.
- Rest meatloaf covered lightly with foil for 10-15 minutes before cutting. Top with more chopped parsley, if desired, and serve.
Notes
- Remove foil during the last 10–15 minutes of baking to caramelize the glaze for added flavor and texture.
- Store leftovers covered in the fridge for up to 4 days to maintain freshness.
- To freeze, cool completely, wrap in foil, then place in a freezer bag; thaw in the fridge for 24 hours before reheating.
- Reheat thoroughly by baking until the meatloaf reaches an internal temperature of 160°F for food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1238mg | 52% |
| Potassium | 620mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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