Classic Homemade Meatloaf with a Tangy Tomato Glaze
Montana Ranch and Cattle Company
This meatloaf is tender on the inside and topped with a a tangy tomato glaze. It’s so perfect when paired with mashed potatoes and green beans. A plate of pure comfort food.
2 lbs ground beef
1 medium onion, finely chopped
- 2 large eggs
- 3 garlic cloves, minced
- 3 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs
- 1/3 cup milk
1 1/2 tsp salt, or to taste
1 1/2 tsp Italian seasoning
1/4 tsp ground black pepper
1/2 tsp ground paprika
- 3/4 cup ketchup
- 1 1/2 tsp white vinegar
- 2 1/2 Tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt
Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf for 40 minutes.
In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Let meatloaf rest and cool before slicing. Drizzle with baking juices from the pan.
Calories 344, Carbs 18 grams, Protein 24 grams, Fat 18 grams, Sugar 11 grams