I have never made a meatloaf that didn’t make it into a sandwich. Most of the time, I make the meatloaf in the morning and put it in the refrigerator and we have sandwiches later in the day. My kids don’t even like it warm any more. The only problem is that sometimes it falls apart too much. I think I finally got the right balance of ingredients this time around and the meatloaf was exceptional! Sorry for the blurry picture, I don’t know what happened and now the meat is all gone!
1 1/2 to 2 pounds ground beef-90% lean or higher
1 small onion, peeled and halved
1 egg, lightly beaten
2 handfuls breadcrumbs
1/2 cup + more ketchup
1 tablespoon Worcestershire sauce
1 tablespoon mustard
salt and pepper to taste
Preheat oven to 375 degrees. Place meat in a mixing bowl. Grate the onion using a handheld grater directly over the meat bowl. Add egg, bread crumbs, ketchup, Worcestershire, mustard, salt and pepper then mix to combine. Make into an oval football shape and place in a roasting pan. Pour ketchup over the top for decoration. Bake for 45 minutes or until inside is no longer pink and the outside is crusty–that’s where the best flavor is. Let cool on a cooling rack. Cover with plastic wrap and refrigerate until ready to eat. Serve on bread with mayonnaise and sliced onions!