Servings: 8
Equipment
- small mixing bowl
- large mixing bowl
- spatula or wooden spoon
- 9x5" loaf pan
- Meat thermometer
- Knife
Ingredients
- 1 medium onion finely chopped ½ cup
- 1 cup panko breadcrumbs
- 3 garlic cloves crushed
- 2 eggs
- 1 tsp Italian seasonings
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- ¼ cup chopped parsley
- 2 cubes beef bouillon crumbled
- 2 lbs ground beef
For the glaze:
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tbsp lemon juice
- 2 tsp yellow mustard
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the glaze ingredients until smooth, then set aside.
- In a large mixing bowl, combine the panko breadcrumbs and diced onion. Stir well to ensure the panko is evenly moistened.
- Add the remaining meatloaf ingredients to the bowl, along with about ⅓ of the glaze mixture.
- Thoroughly mix all the ingredients together until well combined, then shape the mixture into a loaf.
- Place two slices of bread at the bottom of a 9x5-inch loaf pan. Position the meatloaf on top of the bread slices.
- Bake in the preheated oven for 1 hour, or until the internal temperature of the meatloaf reaches at least 160°F (71°C), as measured with a meat thermometer.
- Carefully drain any excess fat from the loaf pan, then pour the remaining glaze over the top of the meatloaf.
- Return the meatloaf to the oven and bake for an additional 10 minutes.
- Remove from the oven, slice, and serve with extra sauce on the side.
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