Best Halal Meatloaf Recipes
This classic meatloaf is tender, juicy, and packed with flavor! Made with seasoned ground beef, sautéed onions, and a sweet-tangy glaze, it’s the ultimate comfort food that’s easy to make and perfect for family dinners.
Ingredients
For the Meatloaf:
- 2 lbs ground beef 80% or 85% lean
- 1 medium onion about 1 cup, finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves minced
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley finely chopped
- ¾ cup Panko breadcrumbs or gluten-free breadcrumbs
- ⅓ cup milk
- 1 tsp salt or to taste
- 1 tsp Italian seasoning
- ½ tsp ground black pepper
For the Glaze:
- ¾ cup ketchup
- 1½ tsp white vinegar
- 2 Tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Preheat oven to 350 °F (175 °C) and line a rimmed baking sheet with parchment paper or foil.
- In a skillet over medium heat, add olive oil and chopped onion. Sauté until soft and golden, about 5–7 minutes. Cool slightly.
- In a large bowl, combine ground beef, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, pepper, and the cooled onions. Mix just until combined.
- Shape the mixture into a loaf about 8″ × 4″ × 3″ on the prepared baking sheet.
- Bake uncovered for 40 minutes.
- Meanwhile, whisk together the glaze ingredients in a small bowl.
- After 40 minutes, spread the glaze evenly over the meatloaf and return to the oven.
- Bake for another 20 minutes, or until the internal temperature reaches 160 °F.
- Let the meatloaf rest 10–15 minutes before slicing and serving.
Notes
- Don’t over-mix the meat mixture to keep the texture tender.
- Sautéing onions removes sharp flavor and adds sweetness.
- Baking free-form on a sheet gives better crust and texture than a loaf pan.
- If using a loaf pan, bake at 375 °F and extend cooking time slightly.
- Make-ahead: assemble 1–2 days in advance, cover, and refrigerate.
- Leftovers keep up to 4 days refrigerated or 3 months frozen.