Ingredients
Scale
- 2 lbs ground beef (80/20 blend for juiciness)
- ½ cup breadcrumbs (panko or regular)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- ¼ cup milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp fresh parsley, chopped
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ tsp apple cider vinegar
Instructions
- Preheat oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with parchment paper.
- Sauté onions and garlic in olive oil until soft, then let cool.
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, ketchup, salt, black pepper, paprika, and parsley.
- Form the mixture into a tight, even loaf in the pan.
- In a bowl, mix ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and apple cider vinegar until smooth.
- Spread a thin layer of glaze over the top before baking.
- Bake uncovered for 45 minutes, then brush with more glaze and bake for 15 more minutes (total baking time: 60 minutes).
- Check the internal temperature. Meatloaf is done when it reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- Use 80/20 ground beef for juiciness.
- Let the meatloaf rest before slicing to retain moisture.
- Serve with mashed potatoes or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg