One Pound Meatloaf with Ketchup Mixed into the Loaf
A small all-beef meatloaf with milk-soaked breadcrumbs, finely diced onion, and ketchup mixed throughout, without a separate glaze.
Ingredients
Meatloaf
- 1 pound ground beef 85–90% lean
- 1 cup plain dry breadcrumbs
- 1/2 cup finely diced onion
- 1/2 cup milk
- 1 large egg
- 1/4 cup ketchup Mixed into loaf; no separate glaze
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
Instructions
- Bring the oven to 350°F and line a rimmed baking tray. Hydrate the breadcrumbs with milk for 5 minutes.
- Blend beaten egg and ketchup into the hydrated crumbs. Stir in the diced onion, Worcestershire sauce, pepper, salt, and garlic powder.
- Fold the ground beef through gently until combined. Shape on the tray into an even loaf about 7×4×2 inches.
- Bake approximately 50–60 minutes. Probe the thickest center from the side and keep cooking until it reads at least 160°F.
- Let the loaf stand 10 minutes, then cut into 4 moderate servings.
Notes
All ketchup goes into the mixture; no separate glaze is missing. Shape and thermometer checks govern cooking. Refrigerate cooked portions 3–4 days and reheat to 165°F; ground poultry substitutions require 165°F during initial cooking.