This Classic Meatloaf recipe turns out perfect every time! Tender meatloaf that’s perfectly seasoned with a sweet ketchup glaze. A make ahead dinner for any night of the week. We are a BIG meatloaf family, so you can be sure that this recipe has been tested hundreds of times!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/4 cup tomato paste
- 2 – 2 1/2 teaspoons kosher salt (we use 2 1/2, but if you’re sensitive to salt use 2)
- Fresh ground black pepper, to taste
- 2 1/2 pounds meatloaf mix or ground beef (you need to use 2 2/12 pounds of meat for the recipe to be flavored correctly, see note)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons spicy brown mustard
- 1 cup Panko breadcrumbs
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- For the Glaze:
- 1 cup ketchup
- 2 tablespoons sweet chili sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 400 degrees.
- Add the butter and oil to a skillet over medium-low heat. Once the butter is melted, add the onions and cook 7-8 minutes, stirring, until softened. Add the tomato paste to the skillet and stir to combine. Remove from the heat and let cool slightly.
- Add the meatloaf mix to a large bowl along with the salt, pepper, Worcestershire sauce, mustard, breadcrumbs, eggs, parsley, garlic powder, Italian seasoning and then the cooled, cooked onions.
- Mix together until all the ingredients are incorporated – but don’t over mix – as this will result in a tougher meatloaf.
- Line a baking sheet with aluminum foil or parchment paper. Add the meatloaf mixture to the baking sheet, forming into a loaf shape approximately 10″ long by 5″ wide. Make sure to form the loaf into a even shape all around so that it cooks evenly.
- Stir the ingredients together for the glaze in a bowl. Pour half of the glaze over the meatloaf, reserving the other half.
- Place the meatloaf and in the oven and cook for 35 minutes. Remove from the oven, pour on more glaze and then return to the oven and bake another 25 minutes. The meatloaf should register 165 degrees when finished.
Recipe Notes
If your meatloaf mix is under 2 1/2 pounds, you can make up the rest with more ground beef. You can also use all ground beef to make this meatloaf, or just a combination of ground beef and ground pork, we prefer using more ground beef (like 2 pounds of beef to 1/2 pound of pork) in that instance.
Store: Store leftover meatloaf in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat leftover meatloaf in the microwave or covered with aluminum foil in a 350 degree oven, until warmed. Through.
- Category: Dinner
- Method: Oven
- Cuisine: American
