Tender And Flavorful Meatloaf

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Organic cold pressed olive oil → 

Stainless steel baking sheets → 

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Tender & Flavorful Meatloaf

A classic, comforting meatloaf made with real ingredients and a tangy homemade glaze — no canned soup shortcuts here.

Prep time: 20 minutes

Cook time: 60 minutes

Servings: 6

Ingredients

For the Meatloaf

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 2 lb ground beef (80/20)

• 1 cup breadcrumbs

• 2 large eggs

• ½ cup whole milk

• ¼ cup chopped fresh parsley

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Worcestershire sauce

• ½ tsp dried thyme

For the Glaze

• ½ cup ketchup

• 2 tbsp brown sugar

• 1 tbsp Dijon mustard

• 1 tsp apple cider vinegar

Instructions

Preheat & Prep Pan

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper, or lightly grease a 9x5-inch loaf pan.

Sauté the Aromatics

Warm the olive oil in a small skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and fragrant, about 4 minutes. Remove from heat and let cool slightly.

Mix the Meatloaf

In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, parsley, salt, pepper, Worcestershire sauce, and thyme with the cooled onion mixture. Mix gently with your hands just until combined — overmixing will make the loaf dense.

Shape the Loaf

Transfer the mixture to your prepared pan or baking sheet and shape into a loaf about 9 inches long and 4 inches wide. Smooth the top and sides evenly.

Make the Glaze

Whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl until smooth.

First Bake

Spread half the glaze evenly over the top of the loaf. Bake for 35 minutes.

Glaze & Finish Baking

Remove from the oven and spread the remaining glaze over the top. Return to the oven and bake until the internal temperature reaches 160°F, about 20–25 more minutes.

Rest Before Slicing

Let the meatloaf rest for 10 minutes before slicing — this keeps it juicy and helps it hold together.

Notes

For extra-moist meatloaf, avoid overmixing and let it rest fully before cutting. Leftovers keep well in the fridge for up to 4 days, or freeze slices for up to 3 months.