Ingredients

2 pounds ground beef

1 small onion, finely diced (about 1 cup)

4 garlic cloves, minced

2 large eggs

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

⅔ cup quick-cooking oats

⅓ cup milk

2 tablespoons finely chopped fresh parsley

1 teaspoon Italian seasoning

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ cup ketchup (for glaze)

1 tablespoon Worcestershire sauce (for glaze)

1 tablespoon coconut sugar or brown sugar (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the ground beef, diced onion, minced garlic, eggs, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Use your hands to mix everything gently until just combined, avoiding over-mixing to keep the meatloaf tender.

Step 2: On a rimmed baking sheet or casserole pan, shape the mixture into a loaf approximately 9 by 5 inches. You may also use a loaf pan if preferred.

Step 3: In a small bowl, stir together the ½ cup ketchup, 1 tablespoon Worcestershire sauce, and the sugar to make the glaze. Brush this glaze evenly over the top of the meatloaf.

Step 4: Bake the meatloaf in the preheated oven for 50 to 60 minutes, or until the internal temperature reaches 160°F (70°C).

Step 5: Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving. This rest time helps the juices redistribute for a moist slice.

Tips & Variations

For a richer flavor, you can substitute half of the ground beef with ground pork or veal.

Adding finely chopped vegetables like bell peppers or carrots can boost nutrition and texture.

If you don’t have quick oats, finely crushed breadcrumbs work well as a binding agent.

Adjust the glaze sweetness by using more or less sugar to suit your taste.

Storage

Store leftover meatloaf tightly wrapped in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 325°F (160°C) until heated through, or slice and microwave individual portions. Meatloaf also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meat mixture and shape the loaf a day ahead. Keep it covered in the refrigerator and bake when ready. The glaze should be applied just before baking for the best texture.

What can I serve with meatloaf?

Classic sides like mashed potatoes, steamed green beans, or roasted vegetables complement meatloaf beautifully. A simple salad or dinner rolls also pair well to round out the meal.