2 lbs ground beef (85% or 80% lean)

1 medium onion (1 cup), finely chopped

1 tsp olive oil

2 large eggs

3 garlic cloves, minced

2 Tbsp ketchup

3 Tbsp fresh parsley, finely chopped

3/4 cup Panko breadcrumbs (or gluten-free breadcrumbs)

1/3 cup milk

1 tsp salt (or to taste)

1 tsp Italian seasoning

1/2 tsp ground black pepper

3/4 cup ketchup (for glaze)

1 1/2 tsp white vinegar

2 Tbsp brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

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Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or foil.
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 5–7 minutes until softened and golden. Set aside to cool.
In a large bowl, combine ground beef, sautéed onion, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix just until combined.
Shape the mixture into a loaf (about 8x4x3 inches) and place on the prepared baking sheet. Bake uncovered for 40 minutes.
In a small bowl, whisk together ketchup, vinegar, brown sugar, garlic powder, and onion powder to make the glaze.
Spread glaze evenly over the meatloaf. Return to the oven and bake for another 20 minutes or until an internal thermometer reads 160°F.
Let rest for 10–15 minutes before slicing and serving.

Swap half the beef with ground turkey or chicken for a lighter version.

Add shredded carrots or zucchini for extra veggies.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat with a splash of broth or water to prevent drying out.