two slices of meatloaf on a white plate


As classic recipes go, meatloaf is one of my faves. It’s tasty, practically foolproof and it’s one of those dishes that tastes just as good the second day, maybe even better.  I don’t even have to shop for anything special; everything listed below is usually already in the pantry.  Occasionally I change it up by topping it with a few slices of cheese instead of glazing it with barbecue sauce, or if I have leftover veggies around, I’ll chop them up and throw them in the mix.  — L. Weal

1 1/2 pounds ground beef (80/20 mix)
1 onion, chopped
1/2 cup breadcrumbs
1/4 cup milk
1 egg, beaten
2 teaspoons minced fresh garlic
seasoned salt to taste
ground black pepper

1/2 cup barbecue sauce
1/2 cup ketchup

standard (9″ x 5″) loaf pan
aluminum foil
cooking spray
large (5-quart) mixing bowl
measuring cups and spoons
small (1 1/2-quart) mixing bowl
small mixing spoon
instant-read thermometer

1. Set oven to 350 degrees. Line pan with foil, then spritz lightly with cooking spray.
2. Combine beef, onion, breadcrumbs, milk, egg, and minced garlic in large bowl. Season with seasoned salt and pepper. Knead by hand just until well-blended.
3. Form beef mixture into loaf and place in pan.
4. Mix together GLAZE ingredients in small bowl.
5. Pour GLAZE evenly over the meatloaf and cook until internal temperature reaches 160 degrees — about 1 hour.

•  Let the meatloaf rest for at least 15 minutes before cutting.
•  Cut foil large enough that a bit overhangs edges of pan. Use this overhang to lift the meatloaf out of the pan when done.

1 hour, 15 minutes

6 servings

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