Classic Meatloaf
Recipe by Gingham
Tender and well seasoned, under a sweet and tangy ketchup glaze. Shaped on a sheet pan for more crusty edges.
Ingredients
Meatloaf
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup panko breadcrumbs
- 2/3 cup milk
- 2 lb ground beef (85% lean)
- 2 large eggs
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley
Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp cider vinegar
Method
Heat the oven to 350°F and line a rimmed sheet pan with foil or parchment.
Warm the oil in a small skillet over medium heat and cook the onion until soft, 5 to 6 minutes. Add the garlic for 30 seconds, then let it cool for a few minutes.
In a large bowl, stir the panko into the milk and let it soak for 5 minutes.
Add the beef, eggs, ketchup, Worcestershire, salt, pepper, parsley, and the onion. Mix with your hands until just combined. Mixing too much makes it dense.
Shape it on the pan into a loaf about 9 by 5 inches.
Stir the glaze together and spread half of it over the loaf.
Bake 45 minutes. Spread on the rest of the glaze and bake until the middle reaches 160°F, 15 to 20 minutes more.
Let it rest 10 minutes before slicing.
Notes from the source
Leftovers make a very good sandwich the next day. Shape it up to a day ahead and keep it covered in the fridge; add 5 minutes to the first bake.