Homestyle Meatloaf (Print Version)

# Ingredients:

→ Main Mixture for Meatloaf

01 - 2 big handfuls of lean ground beef (90% lean)
02 - 1 medium-sized yellow onion, chopped finely
03 - 3 to 4 garlic cloves, minced into tiny pieces
04 - A couple of tablespoons (approximately 2½) of ketchup
05 - 2 eggs, large
06 - Fresh parsley, finely cut (about ¼ cup)
07 - Just under ¾ cup of milk (about ⅔ cup)
08 - A teaspoon of Worcestershire sauce
09 - A teaspoon of Italian herb blend
10 - Panko breadcrumbs, around ¼ cup
11 - Season with salt and pepper as desired
12 - 2 tablespoons of your favorite meatloaf seasoning

→ Sticky Sweet Topping

13 - ¾ cup ketchup
14 - A splash of red wine vinegar (about 1½ teaspoons)
15 - A few tablespoons of brown sugar (around 3)
16 - About 1 teaspoon of garlic powder
17 - Roughly 1 teaspoon of onion powder
18 - Add a pinch of salt and pepper to taste

# Instructions:

01 - Preheat the oven to 375°F and line a 9x5 loaf pan with parchment paper.
02 - Throw all the meatloaf base ingredients into a big bowl and stir them together until everything’s evenly combined.
03 - Move the mixture into the loaf pan you prepared, and press it gently to shape it into a loaf form.
04 - Pop it in the oven and let it cook for about 35 to 40 minutes at 375°F.
05 - While the meatloaf’s baking, mix up the glaze ingredients in a bowl until you’ve got a smooth, shiny topping.
06 - Take the meatloaf out, slather the glaze all over the top, then put it back in the oven for another 15 to 20 minutes.
07 - Once it’s out of the oven, let it sit for 10 minutes. Slice it up and spoon any juices from the pan over it before serving.

# Notes:

01 - This recipe keeps your meatloaf moist with just the right amount of filler ingredients.
02 - Prepare ahead of time and store in the fridge for up to 24 hours before baking.
03 - Leftovers hold up well in the refrigerator for about four days.

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