1-Getting started with this meatloaf dinner is as simple as preheating your oven and gathering your ingredients. Begin by setting your oven to 175°C (350°F) and lining a rimmed baking sheet with parchment paper or foil for easy cleanup. This step ensures even cooking and a nice crust on your loaf.

2-Next, sauté the finely chopped onion in 1 teaspoon of oil over medium heat for 5-7 minutes until it turns soft and golden. Let it cool a bit before mixing, as this little trick enhances the flavor and keeps the meat tender. In a large bowl, combine the 900 grams of ground beef, the sautéed onions, 2 large eggs, 3 minced garlic cloves, 2 tablespoons ketchup, 3 tablespoons fresh parsley, 3/4 cup panko breadcrumbs, 1/3 cup milk, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix everything gently until just combined to avoid a tough texture.

3-Shaping and Baking the Loaf Shape the mixture into a loaf that’s about 20 cm long, 10 cm wide, and 7.5 cm tall right on the prepared baking sheet. This free-form style helps create that crispy crust we all love. Pop it in the oven and bake uncovered for 40 minutes, letting the flavors meld and the meat cook through.

4-While the meatloaf bakes, whip up the sauce by mixing 3/4 cup ketchup, 1 1/2 teaspoons white vinegar, 2 tablespoons brown sugar, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder in a small bowl. After the initial 40 minutes, spread this sauce evenly over the top of the meatloaf. Return it to the oven for another 20 minutes or until the internal temperature hits 71°C (160°F). For most home cooks, using a meat thermometer is a smart way to check for doneness without guesswork.

5-Finishing Touches Once baked, let the meatloaf rest for 10-15 minutes before slicing. This rest time lets the juices settle, making each slice moist and easy to serve. Overall, you’re looking at about 15 minutes of prep and 1 hour 5 minutes of cooking for a total of around 1 hour 20 minutes, which is perfect for busy nights.