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Classic Meatloaf
By shaping the meatloaf mixture into small, two-serving loaves, baking time can be reduced by 30 minutes.
 
Prep: 10 minutes
Cook: 45 minutes
Servings: Serves 6

1-1/2 lbs. lean ground beef
1 can (8 ounces) tomato sauce
1 cup soft bread crumbs
1 small onion, finely chopped
1 egg, slightly beaten
2 tsp. Worcestershire sauce
1 tsp. dried thyme leaves
1/2 tsp. garlic salt
1/4 tsp. pepper
1 Tbsp. packed brown sugar
1 tsp. dry mustard

 
Classic Meatloaf
 
Preheat oven to 350F.
Reserve 1/4-cup tomato sauce.
In a large bowl, combine ground beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt and pepper. Mix lightly but thoroughly.
Divide mixture into thirds and shape to form three loaves, each about 1-1/2 inches thick. Place on rack in open roasting pan.
Combine reserved tomato sauce, brown sugar and mustard. Spread over top of loaves.
Bake in 350F oven 1 hour (or until no longer pink in middle and juices run clear). Check with a meat thermometer - should be 160F in center.
 
  • To serve cut each meatloaf into 1-inch thick slices.
  • Gentle handling when mixing the ground beef with the other ingredients will ensure a moist, tender meatloaf.
  • Need help with this recipe? Go to: Ground Beef Basics, Using a Meat Thermometer

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