Ingredients
Method
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with foil and spray with nonstick cooking spray, or line a rimmed baking sheet with foil and set aside.
- In a small bowl, combine 1 cup plain breadcrumbs and ½ cup whole milk. Stir together and let sit for 5 minutes to allow the breadcrumbs to fully absorb the milk.
- In a large bowl, add 2 lbs ground beef, the soaked breadcrumb mixture, 2 lightly beaten eggs, ½ grated onion, 3 cloves minced garlic, 2 tablespoons Worcestershire sauce, 3 tablespoons ketchup, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Mix with your hands just until everything is combined. Do not overmix.
- Transfer the meat mixture to the prepared loaf pan and shape evenly, or free-form into a loaf shape on the baking sheet.
- In a small bowl, whisk together ½ cup ketchup, 2 tablespoons packed brown sugar, and 1 tablespoon yellow mustard. Spread half of this glaze evenly over the top of the meatloaf.
- Bake for 45 minutes. Remove from the oven and spread the remaining glaze over the top.
- Return to the oven and bake for another 15-20 minutes, until the internal temperature registers 160°F on a meat thermometer.
- Remove from the oven and let the meatloaf rest for 10 full minutes before slicing and serving.
Nutrition
Notes
Make it ahead: Assemble the meatloaf the night before, cover tightly with foil, and refrigerate. When ready to bake, remove it from the refrigerator while the oven preheats and add 5-10 minutes to the total baking time.
Lean meat tip: If you use a leaner ground beef like 90/10, add an extra 2 tablespoons of milk to the mixture to compensate for the reduced fat content and keep the loaf moist and tender.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, wrap individual slices tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.