Meatloaf
By Dawn Arnold
Serves: 6-8
Prep time: 15 minutes
Cook time: 60 minutes
- 1 tablespoon Italian seasoning
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- 2 lbs ground beef (90/10)
- 1 medium onion, chopped or 1/4 cup minced onion
- 3 eggs
- 1/2 cup ketchup
- 1 tablespoon parsley, chopped
- 1 and 1/2 cups panko breadcrumbs
- 3-4 pieces regular bread (I used white wheat) (my favorite was 2-3 leftover Parmesan garlic knots ground up in the food processor to make bread crumbs)
- 1/2 cup milk
For the Glaze:
- 1 and 1/2 cup ketchup
- 1/4 cup dark brown sugar
- 1 teaspoon granulated garlic
- 1-2 teaspoons Worchestershire Sauce
- Dash of Balsamic or White Vinegar (optional)
Salt and pepper, to taste
- Preheat your oven to 350°F (I love to go to 400 degrees for a crispier caramelised crust) (175°C) and lightly grease a 9x5-inch bread pan or makes 8 individual meatloaves.
- In a large mixing bowl, combine the ground beef, chopped onion, eggs, 1/3 cup ketchup, parsley, panko breadcrumbs, milk, Italian seasoning, minced garlic, and a pinch of salt and pepper. Mix thoroughly with clean hands or a spatula until all ingredients are well combined.
- Transfer the mixture into the greased 9x5-inch bread pan. Press it down evenly to ensure the meatloaf cooks uniformly.
- Place the meatloaf in the preheated oven and bake for 40 minutes.
- Prepare the Glaze:
- While the meatloaf is baking, make the glaze by mixing 1 and 1/2 cup of ketchup, 1/4 cup dark brown sugar, a dash of granulated garlic, and 1-2 teaspoons of Worcestershire sauce in a small bowl.
- After 40 minutes of baking, remove the meatloaf from the oven. Spread the prepared glaze evenly over the top of the meatloaf.
- Return the meatloaf to the oven and bake for an additional 15-20 minutes, until the glaze is bubbly and the meatloaf reaches an internal temperature of 160°F (71°C).
- Rest and Serve:
- Let the meatloaf rest for 5-10 minutes before slicing. Serve with your favorite sides and enjoy!