Ingredients
Method
- Preheat oven to 375°F. Line a large rimmed sheet pan with aluminum foil and spray generously with nonstick cooking spray.
- In a large bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, Worcestershire sauce, 3 tablespoons ketchup, Italian seasoning, salt, and black pepper. Mix with your hands just until everything is combined — do not overmix.
- Transfer the meat mixture onto the prepared sheet pan. Shape into a flat, even rectangular loaf approximately 10 inches long, 5 inches wide, and 1 to 1½ inches thick.
- In a small bowl, whisk together ⅓ cup ketchup, 2 tablespoons brown sugar, and 1 teaspoon mustard until smooth.
- Spread half of the glaze evenly over the top of the meatloaf. Bake for 20 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 on a meat thermometer.
- Remove from oven and allow to rest for 5 minutes before slicing. Serve with mashed potatoes and your favorite vegetable side dish.
Nutrition
Notes
For a more nutritious version, substitute half the ground beef with ground turkey. The glaze helps keep it moist and you honestly cannot tell the difference!
Do not overmix the meat mixture. Mix just until the ingredients are combined — this is the key to a tender, juicy meatloaf rather than a dense, tough one.
Leftovers store in an airtight container in the refrigerator for up to 3 days, or freeze individual slices for up to 3 months.