What's the Secret to Making Meatloaf That's TOO GOOD to Be True?

Meatloaf Ingredients:
• 2 lbs ground beef, 85% or 90% lean*
• 1 med onion, finely chopped*
• 2 large eggs
• 3 garlic cloves, minced
• 3 Tbsp ketchup
• 3 Tbsp fresh parsley, finely chopped
• 3/4 cup Panko breadcrumbs, or gluten-free bread crumbs
• 1/3 cup milk
• 1 ½ tsp salt, or to taste
• 1 ½ tsp Italian seasoning
• ¼ tsp ground black pepper
• ½ tsp ground paprika
Meatloaf Sauce Ingredients:
• 3/4 cup ketchup
• 1 ½ tsp white vinegar
• 2 ½ Tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• ¼ tsp salt


Instructions
1. Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf uncovered at 375˚F for 40 minutes.
4. 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 or until the internal temperature is 160˚F on an instant-read thermometer. until the internal temperature is 160˚F. Drizzle with baking juices from the pan.
Notes
1. Variations - You can replace the meat with ground turkey, or use a combination of ground turkey and beef. You can also use a combination of ground pork (or even Italian sausage) and beef or turkey.
2. Chop the onion finely - this ensures it will cook through. You could also sauté the onion before adding it to the mixture.
3. Do Not Overmix - Mix until the meat mixture is just combined and gently press it into the pan so you don’t end up with a dense meatloaf.
4. To Bake on a baking sheet - Shape a sheet of foil into a rough pan shape and set onto a baking sheet. Form the meatloaf, set into the foil to keep the drippings contained, and bake as instructed. The shape of your meatloaf can affect baking times so check with a thermometer for doneness.
5. Rest meatloaf - Once the meatloaf comes out of the oven, let it rest to allow the juices to redistribute. This will make the meatloaf juicier and easier to slice.
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