I discovered this recipe titled Meatloaf Recipe with the Best Glaze natashaskitchen.com. I cooked several meatloaves – this is the winner. The classic meatloaf accompaniment is mashed potatoes. Leftover meatloaf makes a great sandwich filling. Use lean ground beef or extra lean.

2 lb/900 g lean ground beef
3 cloves garlic, minced
1 onion, finely chopped
2 large eggs
⅓ cup milk
3 tbsp ketchup
3 tbsp finely chopped fresh parsley
¾ cup panko breadcrumbs
1½ tsp Italian seasoning
1 tsp salt
½ tsp paprika
¼ tsp freshly ground black pepper

Glaze:

¾ cup ketchup
1½ tsp white vinegar
2½ tbsp brown sugar
1 tsp garlic powder
½ tsp onion powder
¼ tsp each: salt and freshly ground black pepper

Preheat oven to 375F. Line 9 x 5-inch loaf pan with parchment paper leaving 2-inch overlap on long sides. Or a free-form loaf on baking sheet.

In large bowl, stir together beef, garlic, onion, eggs, milk, ketchup, parsley, panko, Italian seasoning, salt, paprika and pepper. Add to prepared pan, pressing mixture evenly into pan. Set loaf pan in larger pan. Bake for 40 minutes.

Meanwhile, make Glaze: In small bowl, whisk together ketchup, vinegar, sugar, garlic powder, onion powder, salt and pepper.

After 40 minutes, remove meatloaf from oven; spread Glaze evenly over top. Return to oven; bake 15 to 25 minutes or until meat thermometer inserted in centre reads 160F.

Let meatloaf stand in pan for 10 minutes. Use parchment paper to transfer meatloaf to cutting board to slice. Serve drizzled with baking juices from loaf pan.

Makes about 8 servings.