Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and spray the lining with cooking spray.
• In a large bowl combine ¾ cup Italian breadcrumbs, ½ cup milk, and 2 eggs. Stir to combine and let sit 5–10 minutes to allow the breadcrumbs to absorb the liquid.
• Add to the breadcrumb mixture: 2 pounds (900g) ground beef 80/20, 1 medium yellow onion (finely chopped or grated), 3 cloves garlic (minced finely or pressed), 1 teaspoon Worcestershire sauce, 2 tablespoons ketchup, 2 tablespoons chopped fresh parsley (optional), 1 teaspoon salt, and ¼ teaspoon ground black pepper. Mix gently with your hands or a spoon until just combined; do not overmix.
• Shape the mixture into an 8×4-inch loaf on the prepared baking sheet (or press into a loaf pan if you prefer). Compress lightly so the loaf holds its shape.
• Bake the meatloaf, uncovered, for 40 minutes.
• While the meatloaf bakes, make the glaze: in a small bowl combine ½ cup ketchup, ½ cup chili sauce, 2 tablespoons brown sugar, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon salt. Stir until well combined and the sugar is dissolved.
• After 40 minutes, remove the meatloaf from the oven and brush the glaze evenly over the top. Return the meatloaf to the oven and continue baking for 15 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C).
• Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.