Classic Onion‑Topped Meatloaf

A comforting meatloaf topped with caramelized onions and a savory sauce—an upgraded classic that brings homestyle flavors to the dinner table.

Why You’ll Love This Recipe

This version enhances the traditional meatloaf with sweet, melting onions and a tangy glaze. It’s easier to slice, stays moist, and satisfies nostalgia for those cozy, family-style dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• ground beef (80/20 blend)
• onion (sliced for topping and diced for mix)
• breadcrumbs
• egg
• milk
• garlic powder or minced garlic
• Worcestershire sauce
• dried parsley
• salt and black pepper
• ketchup or tomato sauce (for glaze)
• brown sugar (for glaze)
• optional: Dijon mustard or barbecue sauce for glaze variation

Directions

1. Preheat oven to 350 °F (175 °C); grease a loaf pan or line a baking sheet.
2. In a skillet, sauté sliced onion until caramelized; set aside.
3. In a large bowl, combine ground beef, diced onion, breadcrumbs, egg, milk, garlic, Worcestershire, parsley, salt, and pepper. Mix until just combined.
4. Shape into a loaf and place in pan.
5. Whisk ketchup (or sauce) with brown sugar (and mustard or BBQ sauce, if using); brush half over the loaf.
6. Bake 45 minutes. Brush remaining glaze; top with caramelized onions. Bake 10–15 more minutes, until internal temperature reaches 160 °F (71 °C).
7. Rest 10 minutes before slicing.

Servings and timing

• Servings: Serves 6–8.
• Timing: Prep 15 minutes (plus 10 minutes for onions), bake 55–60 minutes, rest 10 minutes.

Variations

• Barbecue twist: Swap ketchup glaze with a smoky barbecue sauce.
• Mustard kick: Replace glaze with a Dijon mustard–honey blend.
• Turkey or chicken meatloaf: Substitute ground turkey or chicken; bake similarly, but ensure doneness to 165 °F (74 °C).

Storage/reheating

• Storage: Refrigerate slices in an airtight container for up to 4 days.
• Freezing: Freeze whole loaf or slices for up to 3 months; thaw overnight before reheating.
• Reheating: Microwave slices on medium for 45 seconds, or bake covered at 350 °F for 10–15 minutes until warmed through.

FAQs

What’s the best way to caramelize the onions?

Cook them slowly over medium-low heat with a pinch of salt for 10–15 minutes until deep golden and soft.

How do I keep the meatloaf moist?

Use ground beef with at least 20% fat, avoid overmixing, and include milk and egg for added moisture.

Can I bake it free-form instead of using a pan?

Yes—you can form the loaf on a parchment-lined baking sheet. It may cook slightly faster, so check temperature early.

Why is glaze important?

The sweet tang adds flavor contrast and keeps the top moist and glossy.

Can I add vegetables to the meat mix?

Yes—finely diced carrots, celery, or bell peppers can be mixed in for extra nutrients and texture.

Do I need to rest the meatloaf?

Resting helps juices redistribute and ensures the loaf slices cleanly.

Can I use pork instead of beef?

Yes—ground pork or a blend of beef and pork can be used; follow same baking guidelines.

How do I reheat without drying it out?

Reheat covered with foil in the oven, or add a splash of broth when microwaving.

Can I prepare the glaze ahead?

Yes—make and refrigerate the glaze 1–2 days ahead; warm slightly before applying.

How do I know when it’s done?

Use an instant-read thermometer—160 °F (71 °C) for beef, or 165 °F (74 °C) if using poultry.

Conclusion

Classic Onion‑Topped Meatloaf elevates a beloved comfort food with sweet caramelized onions and a flavorful glaze. It’s easy to make ahead and reheat, making it a reliable centerpiece for family dinners and meal prep alike.

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