• 2 lb ground beef, as lean as possible
• 1 cup whole bread crumbs, I use the Italian bread crumbs because it is what I usually have on hand
• 1/2 large yellow onion, diced
• 1 TBSP minced garlic
• 2 large eggs, beaten
• 1/4 cup Worcestershire sauce, original
• 1 tsp salt
• 1 tsp black pepper
• 1/3 cup milk, whole
• 1 TBSP vegetable oil (for sauteing)
• 3/4 cup ketchup
• 1/2 cup brown sugar
• 2 TBSP Worcestershire sauce, original
• 1 TBSP distilled white vinegar
- Mix all the ingredients for your glaze and set aside.
- Preheat oven to 325° F. Adjust oven rack to lower middle position.
- Brown the onion & garlic before mixing them into the loaf mix. Sauté them using 1 TBSP oil in a pan on medium high heat, stirring occasionally until onion is caramelized and golden brown.
- In a small mixing bowl, combine: Eggs, milk and Worcestershire sauce AND add 1/2 cup of the pre-mixed glaze. Use a fork to mix.
- In a large mixing bowl, combine all ingredients: Ground beef, bread crumbs, salt, black pepper, browned onion-garlic mix, and wet ingredients. Using your hands, mix quickly. Don’t over-mix the ingredients or your Loaf will become compacted.
- Loosely form the mixture into a loaf-like shape and lightly press into a large 9×5 loaf pan. Press loaf into the corners and make a flat surface. Spread the remaining glaze evenly on top of meatloaf. (At times I will use the throw away mini loaf pans instead of one big pan. The kids love having their own personal meatloaf and it is great to send to work with the hubby the next day for his lunch.)
- Bake at 325° F for 1 hour.
- When done, remove meatloaf from oven and gently tip pan at a slight angle to pour off excess oil floating along the edges of the pan.
This meatloaf is magnificent!! You will never use ketchup again for your meatloaf. 🙂 Serve with a twice baked potato and some grilled or steamed vegetables for a fantastic dinner.