Preheat oven to 350°F. In a large mixing bowl combine ground beef, eggs, breadcrumbs, onion, garlic, milk, salt, pepper, 2-tablespoons ketchup, 1-tablespoon brown sugar and 1-tablespoon mustard powder. Hand mix well to evenly combine all ingredients.
Line a 9 X 5 inch loaf pan with plastic wrap and push meatloaf mixture into pan, making sure to press out any air bubbles. Refrigerate 15 minutes.
Invert meatloaf onto a baking sheet fitted with a silicone mat or foil, removing plastic wrap and loaf pan. Bake 15 minutes.
In a small mixing bowl, combine remaining 1/3-cup ketchup, 1-tablespoon brown sugar, 2-teaspoons mustard powder and Worcestershire sauce. Whisk until glaze is smooth.
Remove meatloaf from oven, evenly coat the surface with the glaze and return to oven for an additional 45-55 minutes (or until the meatloaf reaches an internal temperature of 160°F). Allow to rest for 5-10 minutes.
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Email Recipe
Classic Family Meatloaf
Serves 8
Ingredients:
2 pounds Certified Angus Beef
ground beef
2 eggs
2 cups panko breadcrumbs
1/2 cup grated onion
1 tablespoon minced garlic
1/2 cup whole milk
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons plus 1/3 cup ketchup, divided
2 tablespoons brown sugar, divided
1 tablespoon plus 2 teaspoons
mustard powder, divided
2 teaspoons Worcestershire Sauce
Directions:
Preheat oven to 350°F. In a large mixing bowl combine ground beef, eggs, breadcrumbs, onion, garlic, milk, salt, pepper, 2-tablespoons ketchup, 1-tablespoon brown sugar and 1-tablespoon mustard powder. Hand mix well to evenly combine all ingredients.
Line a 9 X 5 inch loaf pan with plastic wrap and push meatloaf mixture into pan, making sure to press out any air bubbles. Refrigerate 15 minutes.
Invert meatloaf onto a baking sheet fitted with a silicone mat or foil, removing plastic wrap and loaf pan. Bake 15 minutes.
In a small mixing bowl, combine remaining 1/3-cup ketchup, 1-tablespoon brown sugar, 2-teaspoons mustard powder and Worcestershire sauce. Whisk until glaze is smooth.
Remove meatloaf from oven, evenly coat the surface with the glaze and return to oven for an additional 45-55 minutes (or until the meatloaf reaches an internal temperature of 160°F). Allow to rest for 5-10 minutes.
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