1-First, finely chop 1 medium onion to get about 1 cup, then sauté it in 1 teaspoon of oil over medium heat for 5-7 minutes until it’s softened and golden. Let it cool before moving on this step boosts the flavor and texture, as many home cooks have shared in their feedback. Once cooled, grab a large bowl and combine 2 lbs of ground beef with 80-85% lean content, the sautéed onions, 2 large eggs, 3 minced garlic cloves, 2 tablespoons of ketchup, 3 tablespoons of finely chopped fresh parsley, 3/4 cup of Panko breadcrumbs, 1/3 cup of milk, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper.

2-Mix everything gently until just combined to keep the meat tender overmixing can make it tough, as one of our readers pointed out. For a fun twist on similar dishes, you might also try our meatloaf cupcakes recipe for a creative variation.

3-Shape the mixture into a loaf that’s roughly 8 inches long, 4 inches wide, and 3 inches tall on a baking sheet lined with parchment paper or foil. This free-form method helps create a crispy crust and prevents any discoloration, which is a tip many appreciate. Bake it uncovered at 350°F (175°C) for 40 minutes to start building that tasty base.

4-While it’s baking, mix up the glaze in a small bowl: combine 3/4 cup of ketchup, 1 ½ teaspoons of white vinegar, 2 tablespoons of brown sugar, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Spread this evenly over the meatloaf, then pop it back in the oven for another 20 minutes or until the internal temperature hits 160°F (71°C). After baking, let it rest for 10-15 minutes so the juices settle, making it easier to slice and enjoy.