Best Homemade Meatloaf Recipe: Oven-Only Tender Loaf

Instructions:

1. In a small bowl, whisk together 1/3 cup whole milk and 2 large eggs. Pour this over 1 cup Panko bread crumbs and let it sit for 5 minutes. Note: This ensures every crumb is fully saturated so they don't suck moisture out of the meat later.
2. Grate 1 small yellow onion directly into your large mixing bowl, catching all the juices. Add 3 cloves minced garlic, 1/4 cup chopped parsley, 1 tsp oregano, 1.5 tsp sea salt, and 1 tsp black pepper.
3. Add 2 lbs ground beef to the bowl along with the soaked Panko mixture. Use your hands to gently toss the ingredients together until just combined and no large streaks of beef remain. Note: Stop mixing as soon as it looks uniform to avoid a tough texture.
4. Line a baking sheet with parchment paper. Transfer the meat mixture to the center and pat it into a rectangular loaf shape, roughly 4 inches wide and 9 inches long.
5. Place the loaf in a preheated oven at 375°F (190°C) and bake for 40 minutes until the surface looks matte and firm.
6. While the meat bakes, whisk 1/2 cup ketchup, 2 tbsp balsamic vinegar, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a small bowl.
7. Remove the loaf from the oven and spoon the glaze generously over the top and sides. Use the back of the spoon to spread it into an even, thick layer.
8. Return the loaf to the oven for another 15-20 minutes until the glaze is bubbling and dark crimson.
9. Remove from the oven once the internal temperature hits 160°F. Let the meatloaf rest on the pan for 10 minutes until the juices settle and the loaf firms up. Note: This is the most important step for clean slices.