Ingredients
Method
- Preheat the oven to 400°F and grease a loaf pan.
- Combine the ground beef, bread crumbs, onion, eggs, milk, Worcestershire sauce, salt, pepper, and spices in a large bowl, mixing until just incorporated.
- Form the mixture into a loaf and place it in the prepared pan.
- Stir the ketchup, brown sugar, and Worcestershire sauce in a small saucepan over medium heat until the mixture bubbles.
- Pour half of the sauce over the meatloaf and bake for 30 minutes.
- Spread the remaining sauce over the top and bake for an additional 45 minutes, or until the internal temperature reaches 160°F.
- Allow the meatloaf to rest for several minutes before slicing and serving.
Nutrition
Notes
Mixing Technique: I have learned that the secret to a tender loaf is to use a light touch and stop mixing the moment the ingredients are combined, as overworking the meat always makes it too dense.
Onion Prep: I prefer to grate my onion directly into the bowl so the juices keep the meat extra moist, plus it ensures you do not end up with any large, crunchy bits of onion in the middle.
Glaze Application: I always save that second half of the sauce for the final stretch of baking because it creates a beautiful, sticky lacquer that really defines the flavor of this dish.
Resting Period: I highly recommend waiting at least ten minutes before you even think about slicing, which allows the structure to set so you get clean, perfect slices every single time.
Make Ahead Strategy: I often prep the entire meat mixture the night before and let it chill in the pan, which I have found makes the final result much more flavorful and saves me a ton of stress at dinner time.
Leftover Idea: I truly believe the best part of this recipe is the next day, when I fry up thick slices in a hot skillet to get the edges crispy for a sandwich.