Few things are as nostalgic as sitting down in a laminate booth and getting served a hot plate of meatloaf. This Diner-Style Meatloaf recaptures that same warm, delicious feeling and taste, minus the laminate. The meatloaf itself is tender, hearty, savory, and loaded with seasonings, but the best part of all might just be the classic-style glaze; it's got the perfect balance of sweet, umami, and tang, so you'll always be wanting more... you may want to have some handy just for dipping! Diner-Style Meatloaf is a fun and delicious meal that can serve as a Christmas centerpiece your guests won't soon forget!
IngredientsFor the meatloaf: • 2 pounds ground beef, 85-90% lean • 1 cup onion, finely diced • 2 cloves garlic, minced • 1 cup breadcrumbs, seasoned • 1/3 cup milk • 2 large eggs • 2 tablespoons Worcestershire sauce • 3 tablespoons ketchup • 1 teaspoon sea salt • 1 teaspoon basil • 1 teaspoon oregano • 1/4 teaspoon black pepper • 1/2 teaspoon paprika • 2 tablespoons fresh parsley, finely chopped For the sauce: • 3/4 cup ketchup • 2 teaspoons apple cider vinegar • 2 tablespoons brown sugar • 1 teaspoon garlic, granulated • 1 teaspoon onion, granulated • 1/2 teaspoon sea salt • 1/4 teaspoon ground black pepper
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a large mixing bowl, add the ground beef, onion, garlic, breadcrumbs, milk, eggs, Worcestershire sauce, 3 tablespoons of ketchup, sea salt, basil, oregano, black pepper, paprika, and parsley.
Cover the meatloaf mixture and let it rest in the fridge for at least 30 minutes and up to overnight.
Shape the meatloaf mixture into a loaf shape on the prepared baking sheet.
Bake for 45 minutes.
While the meatloaf is baking, combine 3/4 cup ketchup, apple cider vinegar, brown sugar, garlic, onion, sea salt, and black pepper, whisking until well-mixed.
Remove the meatloaf from the oven and spoon the sauce over the top of it.
Return the meatloaf to the oven and increase the oven temperature to 400 degrees F.
Bake until the internal temperature at the thickest part is 165 degrees F, about 15 minutes.
Allow the meatloaf to cool for 5 minutes before slicing and serving.