Best ever meatloaf


2 lb ground beef preferably not lean ground beef
4 slices of fresh bread food processed
⅓ cup beef broth I used Better Than Bouillon Beef Base**BE SURE TO READ NOTES BELOW
1 ½ tbsp Worcestershire sauce
2 eggs lightly beaten
1 pinch ground thyme *see seasoning notes
2 pinches dry parsley
1 tbsp vegetable oil
4 garlic cloves minced
2 cups red onion diced
salt for taste
pepper for taste
Brown Sugar Glaze
½ cup ketchup
4 tbsp light brown sugar about 4-5 tablespoons
2 tsp pepper optional


Preheat the oven to 350 degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. See notes. Fill a baking sheet or sheet pan with water and place it on the very bottom shelve in the oven. *See notes.

Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot, enough add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic.

Cook until fragrant (about 30 seconds). Remove the onions and garlic from the skillet and let it cool for about 5 minutes.

To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes.

To a bowl add the ketchup, pepper and brown sugar. Mix well. Reserve for later.

Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic and gently mix.

For an easy clean up (optional) place the loaf on the baking sheet lined with heavy-duty aluminum foil or line it with parchment paper. Shape the beef into a loaf. Pour only half of the brown sugar ketchup over the meatloaf. Put the meatloaf on the shelf right above the pan with water.

Bake for 45-60 minutes or until the temperature on your meat thermometer reads 165 degrees Fahrenheit *See notes. Cover the meatloaf with the remaining ketchup glaze and serve with mashed potatoes and vegetables.

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