This is a traditional old fashion meatloaf is like your grandma would make from memory. It is super moist and easy for even the beginner. It will become that go-to recipe that everybody needs for meatloaf.
3/4cupketchupdivided 1/2 cup plus about 1/4 cup on top
1tablespoonLawry's Seasoning salt
Preheat oven to 350. Spray a shallow baking dish with PAM
In a large mixing bowl, add all ingredients together. Mix well, be sure not to leave any chunks of burger not mixed. I use clean hands for this. Officially use a wooden spoon.
Place in baking pan and cover top with ketchup.
Place in oven and cook to 160 internal temperature. This will be about 1 to 1 1/4 hours..
Remove from the oven. Move to a serving plate. Allow it to rest for 10 minutes before cutting.
Cheap ketchup would probably spoil this, so I always use Hunt's or Heinz.
This is a very easy recipe to adjust. You need one egg per pound of meat.
This can be cut down to a 1 pound meatloaf and should take 35-45 minutes to bake. Or you can also do cupcake pan for smaller servings and it should take 20-30 minutes depending on the tray material, size and how full you make it. Of course, you are cooking to a final temperature not by time estimates.
Ground beef is safe at 160°, and the egg does not change that. If you use ground poultry in the meatloaf, it needs to be 165° to be safe. We like a final internal temperature of 165.
I like to use a 7-8 inch spatula to remove the meatloaf from the pan.
Reheats well in a microwave when cut into slices but good cold for sandwiches.
You can cut this recipe down, but we usually do about 2 pounds since the leftovers are great.
Lots of handwashing, please. We have raw ground meat and eggs, so the risk of contamination is relatively high.
We usually put a couple of baking potatoes in the oven with this. Cooking time is a good match.
Good refrigerated for 3-4 days. Good frozen for 3-4 months. You can also make ahead and hold in the refrigerator for a day before cooking or freeze for a few months. If frozen the thaw in the refrigerator for 24 hours before cooking.
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