1-Getting started with this meatloaf is simple and fun, beginning with preheating your oven to 350°F (175°C). First, line a rimmed baking sheet with parchment paper or foil to avoid any mess and help with clean-up. This method creates those crispy edges everyone loves and cooks faster than using a loaf pan.

2-Next, sauté the chopped onion in 1 teaspoon oil over medium heat for 5-7 minutes until it’s softened and golden, then set it aside to cool. In a large bowl, combine the 2 pounds ground beef, sautéed onions, 2 large eggs, 3 minced garlic cloves, 2 tablespoons ketchup, 3 tablespoons finely chopped fresh parsley, 3/4 cup Panko or gluten-free breadcrumbs, 1/3 cup milk, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1 teaspoon black pepper; mix until just combined to keep it from getting too dense.

3-Shape the mixture into a loaf about 8 inches long, 4 inches wide, and 3 inches tall right on the baking sheet. Bake it uncovered for 40 minutes. While that’s going, mix up the sauce with 3/4 cup ketchup, 1 1/2 teaspoons white vinegar, 2 tablespoons brown sugar, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.

4-Finishing Touches After the initial 40 minutes, spread the sauce evenly over the meatloaf and bake for another 20 minutes or until it hits 160°F (71°C) inside. Let it rest for 10-15 minutes before slicing, which helps the juices settle and makes cutting easier. With about 15 minutes of prep and 1 hour 5 minutes of cook time, you’re looking at a total of around 1 hour 20 minutes.