Meatloaf Without Breadcrumbs
A ground-beef meatloaf without breadcrumbs or a crumb substitute, finished with a ketchup and brown sugar glaze.
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Ingredients
- 2 pounds ground beef
- 3 eggs slightly beaten
- 4 tablespoons ketchup for the meat mixture
- 2 teaspoons Worcestershire sauce for the meat mixture
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic salt
- 1 tablespoon parsley flakes
- 1/2 cup onion diced
- 1/2 cup ketchup for the glaze
- 1 teaspoon Worcestershire sauce for the glaze
- 1 tablespoon brown sugar for the glaze
Instructions
- Preheat the oven to 425°F with the loaf pan inside.
- In a large bowl, combine the ground beef, slightly beaten eggs, 4 tablespoons ketchup, 2 teaspoons Worcestershire sauce, salt, ground pepper, garlic salt, parsley flakes and diced onion. Mix with your hands just until combined.
- Carefully remove the hot loaf pan. Coat it with nonstick cooking spray or olive oil, then press in the meat mixture, pressing it against the sides. Use a wooden spoon to avoid touching the hot pan.
- Bake uncovered at 425°F for 15 minutes. Lower the oven to 375°F and bake uncovered for another 30 minutes.
- Mix the remaining 1/2 cup ketchup, 1 teaspoon Worcestershire sauce and brown sugar. Spread the glaze over the meatloaf.
- Bake uncovered at 375°F for another 45 minutes. Before removing the meatloaf from the oven, check its center with a food thermometer; ground beef must reach 160°F. If needed, continue cooking and check again.
Notes
Refrigerate leftovers within 2 hours in smaller portions in shallow covered containers. Refrigerate for 3 to 4 days or freeze for 3 to 4 months. Thaw in the refrigerator, cold water or microwave, not on the counter. Reheat leftovers to 165°F, measured with a food thermometer.
Nutrition
Serving: 1servingCalories: 413kcalCarbohydrates: 13.2gProtein: 31.9gFat: 25.1gSodium: 1126mgFiber: 0.5gSugar: 10.7g