Moist meatloaf with sauteed onions is the kind of family dinner that feeds a crowd and tastes even better as leftovers. This recipe uses 3 pounds of ground beef, so it makes about ten generous slices, and it is shaped into a long loaf on a sheet pan so the glaze covers a wide surface.
Sauteed onions mixed into the meat keep every bite juicy, and a sweet ketchup and brown sugar glaze bakes into a glossy topping. The loaf is simple to mix and shape, and a food thermometer tells you exactly when it is done.
Table of Contents
Why This Works
Meatloaf dries out when the mixture is too lean, too tightly packed, or overcooked. This recipe fights all three. Using 80/20 ground beef supplies enough fat to keep the slices tender, milk and eggs bind the bread crumbs into a soft panade, and gentle mixing avoids a dense, bouncy texture.
Cooking the onions first removes their raw bite and adds a little sweetness. Seasoning the meat with onion powder, garlic powder, Italian seasoning, and Worcestershire sauce gives it a deep savory flavor all the way through. The glaze sweetens and caramelizes on top while the loaf bakes.
Ingredients
- 2 tablespoons olive oil
- 2 cups yellow onion, diced
- 3 pounds 80/20 ground beef
- 1 cup bread crumbs
- 3 large eggs, beaten
- 1/2 cup whole milk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup ketchup, for the meat
- 2 tablespoons Worcestershire sauce
- 3 tablespoons fresh parsley, chopped
- 1 cup ketchup, for the glaze
- 1/3 cup brown sugar, for the glaze
How to Make Moist Meatloaf with Sauteed Onions
1. Prepare the pan.
Heat the oven to 350 degrees F. Line a half sheet pan with heavy-duty foil and spray it lightly with nonstick cooking spray.
2. Saute the onions.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook until tender and browned, about 10 minutes. Scrape them into a large bowl and let them cool for a few minutes.
3. Mix the meatloaf.
Add the ground beef, bread crumbs, eggs, milk, salt, pepper, onion powder, garlic powder, Italian seasoning, 1/2 cup ketchup, Worcestershire sauce, and parsley to the onions. Mix with your hands just until everything is combined. Overmixing makes the meatloaf tough.
4. Shape the loaf.
Form the mixture into a long loaf on the prepared pan and flatten the top slightly so the glaze stays put.
5. Add the glaze.
In a small bowl, whisk the brown sugar with 1 cup of ketchup until smooth. Spread the glaze evenly over the top and sides of the loaf.
6. Bake.
Bake for 65 to 80 minutes, checking at 60 minutes. A 3 pound loaf takes longer than a smaller one. The meatloaf is done when a thermometer inserted in the center reads 160 degrees F. If the glaze darkens too fast, tent the loaf loosely with foil.
7. Rest.
Let the meatloaf rest for 10 to 15 minutes before slicing. Resting lets the juices settle so the slices hold together.
How to Serve
Serve thick slices with mashed potatoes to catch the juices. Bacon garlic mashed potatoes are a rich option, and a pan of cheddar Gruyere mac and cheese makes this a comfort food feast.
Add a vegetable to balance the plate, such as roasted broccoli or a tray of easy roasted potatoes. Leftover slices make excellent sandwiches the next day.
How to Store and Reheat
Refrigerate leftovers within 2 hours of cooking. Slice the meatloaf, place it in a covered container, and use it within 3 to 4 days.
Reheat slices in a covered dish in a moderate oven or in the microwave until they are steaming hot and reach 165 degrees F. Add a spoonful of ketchup or a splash of broth to keep them from drying out. You can also freeze wrapped slices and thaw them in the refrigerator.
Tips and Variations
Use a food thermometer. Ground beef must reach 160 degrees F, and color alone is not a reliable sign of doneness. The Iowa State University Extension meatloaf recipe lists 160 degrees F for ground beef and pork and 165 degrees F for ground turkey.
Shape the loaf on a sheet pan rather than packing it into a loaf pan. A free form loaf has more surface area for the glaze and lets the fat drain away instead of pooling around the meat. Mix gently, and stop as soon as the ingredients are combined.
For variations, add strips of bacon over the glaze, mix in chopped bell pepper with the onions, or swap some of the beef for ground pork. A splash of milk helps keep the mixture moist if it seems dry.
Keep the salt in check if you add salty ingredients like bacon. The ketchup and Worcestershire sauce already bring plenty of seasoning.
FAQ
How do I keep meatloaf moist?
Use 80/20 ground beef, do not overmix, and soak the bread crumbs in milk and eggs. Rest the loaf after baking so the juices stay in the slices.
What temperature should meatloaf reach?
Ground beef should reach 160 degrees F in the center. Use a thermometer to check, and avoid judging by color alone.
Why does my meatloaf fall apart?
It usually means there was not enough binder or the loaf was sliced too soon. Make sure the eggs and bread crumbs are well mixed in, and rest the meatloaf for at least 10 minutes before cutting.
Do I have to cook the onions first?
You can mix them in raw, but sauteing gives a sweeter flavor and a softer texture. Cooked onions also release less water into the loaf.
Can I make this with less meat?
Yes. You can halve the recipe for a smaller loaf, and the baking time will be shorter. Keep checking the center with a thermometer until it reads 160 degrees F.
Moist Meatloaf with Sauteed Onions and Ketchup Glaze
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 cup yellow onion diced
- 3 lb 80/20 ground beef
- 1 cup bread crumbs
- 3 large eggs beaten
- ½ cup whole milk
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 ½ tsp garlic powder
- 1 tsp Italian seasoning
- ½ cup ketchup for the meat
- 2 tbsp Worcestershire sauce
- 3 tbsp fresh parsley chopped
- 1 cup ketchup for the glaze
- ⅓ cup brown sugar for the glaze
Instructions
Cooking
- Heat the oven to 350 degrees F. Line a half sheet pan with heavy-duty foil and spray it lightly with nonstick spray.
- Saute the onions in the olive oil over medium heat until tender and browned, about 10 minutes. Let them cool for a few minutes.
- Mix the onions with the beef, bread crumbs, eggs, milk, salt, pepper, onion powder, garlic powder, Italian seasoning, 1/2 cup ketchup, Worcestershire sauce, and parsley, just until combined.
- Shape the mixture into a long loaf on the pan and flatten the top slightly.
- Whisk the brown sugar with 1 cup ketchup and spread the glaze over the loaf.
- Bake for 65 to 80 minutes, checking at 60 minutes, until the center reads 160 degrees F.
- Rest for 10 to 15 minutes before slicing.
