---
title: Homestyle Meatloaf with Tangy Glaze
author: Valentina Ablaev (Natasha's Kitchen)
servings: 8
prep_time: 10m
cook_time: 1h
tags:
  - dinner
  - beef
  - meatloaf
  - classic
  - comfort-food
source: Natasha's Kitchen (natashaskitchen.com)
---

Line a #9x5-inch loaf pan{} with parchment paper (or prepare a baking sheet with a foil cradle) and preheat oven to 375°F (190°C).

[-- Meatloaf Mixture --]

In a #large bowl{}, combine @ground beef (85% or 90% lean){2%lbs}, finely chopped @yellow onion{1%medium}, @large eggs{2}, minced @garlic{3%cloves}, @ketchup{3%tbsp}, finely chopped @fresh parsley{3%tbsp}, @Panko breadcrumbs{3/4%cup}, @milk{1/3%cup}, @kosher salt{1.5%tsp}, @Italian seasoning{1.5%tsp}, @ground black pepper{1/4%tsp}, and @ground paprika{1/2%tsp}.

Mix gently with hands just until ingredients are combined; do not overmix to prevent density.

Transfer meat into prepared loaf pan, gently pressing and shaping into an even loaf.

Bake uncovered at 375°F for ~bake loaf{40%minutes}.

[-- Tangy Glaze --]

In a #small bowl{}, whisk together @ketchup{3/4%cup}, @white vinegar{1.5%tsp}, @brown sugar{2.5%tbsp}, @garlic powder{1%tsp}, @onion powder{1/2%tsp}, @ground black pepper{1/4%tsp}, and @salt{1/4%tsp}.

Remove meatloaf from oven and spread the sauce evenly over the top.

Return to oven and bake for an additional ~bake with glaze{15%to 20%minutes}, until internal temperature registers 160°F on an #instant-read thermometer{}.

Let rest for ~rest{10%to 15%minutes} before slicing to let juices redistribute. Drizzle slices with pan baking juices.