Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 envelope (1.0 oz) Lipton Recipe Secrets Onion Soup Mix
  • 3/4 cup plain dry breadcrumbs
  • 2 large eggs, lightly beaten
  • 3/4 cup whole milk
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup ketchup
  • 2 tbsp brown sugar, packed
  • 1 tsp yellow mustard

Instructions:

  1. Prep the oven. Preheat to 350°F (175°C) to ensure a stable environment for the meat to cook evenly.
  2. Hydrate the panade. Whisk the 3/4 cup milk, 2 eggs, and 1 envelope onion soup mix in a large bowl. Note: This allows the dried onions to start softening immediately.
  3. Incorporate aromatics. Stir in the 3/4 cup breadcrumbs, 1 tbsp Worcestershire, and 1/2 tsp pepper into the milk mixture until it forms a thick slurry.
  4. Add the beef. Place the 2 lbs ground beef into the bowl. Use your hands to gently fold the mixture together until just combined. Stop as soon as no large streaks of plain meat remain.
  5. Shape the loaf. Transfer the mixture to a 9x5 inch loaf pan or shape it into a 9x5 inch rectangle on a rimmed baking sheet.
  6. Create the glaze. In a small bowl, stir together 1/2 cup ketchup, 2 tbsp brown sugar, and 1 tsp mustard until velvety.
  7. Apply the first layer. Spread half of the ketchup glaze evenly over the top of the meatloaf.
  8. Begin the bake. Place in the center of the oven and bake for 45 minutes.
  9. Finish the glaze. Remove the loaf, spread the remaining glaze on top, and bake for another 15 minutes until the internal temperature reaches 160°F.
  10. Rest and set. Let the meatloaf sit for 10 minutes before slicing. Note: This allows the proteins to relax and reabsorb their juices.