Ingredients
Method
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a small bowl, combine 3/4 cup plain breadcrumbs with 1/2 cup whole milk. Stir together and let it sit for 5 minutes to absorb.
- In a large bowl, combine 2 lbs ground beef, the soaked breadcrumb mixture, 2 eggs, 1/2 cup diced onion, 3 cloves minced garlic, 2 tablespoons Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix gently with your hands just until combined. Do not overmix.
- Transfer the meat mixture into the prepared loaf pan. Press it in gently and evenly. Do not pack it too tightly.
- In a small bowl, whisk together 1/2 cup ketchup, 2 tablespoons brown sugar and 1 tablespoon yellow mustard until smooth. Spread half of the glaze evenly over the top of the meatloaf.
- Bake for 45 minutes. Remove from oven and spread the remaining glaze over the top.
- Return to oven and bake for an additional 15-20 minutes, until the internal temperature reaches 160°F and the glaze is sticky and caramelized.
- Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving.
Nutrition
Notes
Make it ahead: Assemble the meatloaf the night before, cover tightly with foil and refrigerate. Bake the next day, adding about 10 extra minutes to the baking time since it is starting from cold.
Boost the nutrition: You can sneak in finely grated zucchini or carrots into the meat mixture — the kids will never know! About 1/2 cup grated and squeezed-dry zucchini blends right in and adds extra moisture and nutrients.
Freezer friendly: This freezes very well for up to 3 months. Wrap tightly in plastic wrap and then foil to protect against freezer burn. Thaw overnight in the refrigerator before reheating in a 300°F oven covered with foil.