🇺🇸 United StatesCatalog recipe
Ground beef bound with egg and breadcrumbs, glazed with a tangy ketchup topping and baked until it slices clean.
For 6 servings.
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Heat the oven to 175°C and line a loaf pan with parchment, leaving overhang on the long sides.
Soak the breadcrumbs in the milk for 5 minutes until absorbed.
In a large bowl, combine the beef, soaked breadcrumbs, egg, onion, half the ketchup, the worcestershire sauce, garlic powder, salt and pepper.
💡 Mix with your hands just until combined — overworking the meat makes a dense, rubbery loaf.
Press the mixture into the loaf pan and smooth the top.
Stir the remaining ketchup with the brown sugar and spread it over the top as a glaze.
Bake 50 minutes until the internal temperature reads 71°C and the top is caramelized.
Rest 10 minutes before lifting out and slicing — it holds together far better once it cools slightly.
Meatloaf spread through American kitchens during the Depression as a way to stretch a pound of ground meat with cheap fillers like breadcrumbs, and the ketchup glaze became standard once bottled ketchup was a pantry fixture in nearly every home. It remains a fixture of the American family dinner table.
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