Ingredients
Method
- Preheat the oven to 350 degrees F with a rack in the center position.
- In a large mixing bowl, whisk the dry onion soup mix, eggs, water, and ketchup until fully combined.
- Add the ground beef and bread crumbs to the bowl and mix just until no dry spots remain. Do not overmix.
- Shape the mixture into a smooth loaf and place it in a lightly greased loaf pan, a meatloaf pan, or a foil-lined baking dish.
- Bake uncovered for about 1 hour and 15 minutes, checking at the 1 hour mark, until the center reaches an internal temperature of at least 165 degrees F on an instant-read thermometer.
- To make the glaze, combine the ketchup, brown sugar, and ground mustard in a small saucepan. Warm over medium heat, stirring often, until the sugar dissolves into a glossy sauce.
- Brush the glaze over the baked meatloaf, let it rest for 5 minutes, then slice and serve.
Nutrition
Notes
Any brand of dry onion soup mix works here, though sodium levels vary so taste before adding extra salt.
Do not overmix the meat or the classic meatloaf can become dense and tough.
Bake uncovered so the top develops a nicely browned crust.
If you swap in ground turkey or chicken, add an extra 1/4 cup of water to keep the loaf moist.
For a richer flavor, lay 2 or 3 bacon strips over the top before baking.
Stir in 1/4 cup grated Parmesan cheese or finely chopped sauteed vegetables for extra flavor.
Leftover meatloaf keeps in the fridge for 3 to 4 days, and the uncooked loaf can be assembled a day ahead and refrigerated.