1-Step 1: Mix the Wet Ingredients In a small bowl, whisk together 1 large egg, 1/3 cup milk, and 1 teaspoon Worcestershire sauce. This mixture helps bind the loaf and adds moisture, so don’t skip the milk as it keeps everything tender.

2-Step 2: Combine the Dry Ingredients In another bowl, mix 1/2 cup plain breadcrumbs, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper. Finely mince 1/2 cup onion to ensure it blends in without making the loaf fall apart.

3-Step 3: Bring It All Together In a large bowl, add 1.5 pounds ground beef with an 80/20 fat ratio, the egg mixture, the breadcrumb mixture, and the minced onion. Use your hands to combine everything evenly, but avoid overmixing to prevent a dense texture. Using ground beef with this fat ratio is key for optimal flavor and moisture.

4-Step 4: Shape and Glaze Shape the mixture into a loaf about 8 inches long, 4 inches wide, and 2 inches tall on a rimmed baking sheet. Baking on a sheet pan promotes better evaporation for juiciness. In a small bowl, mix 1/2 cup ketchup, 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce, and 1 teaspoon yellow mustard, then spread it evenly over the loaf.

5-Step 5: Bake and Rest Bake for 50-55 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Let the meatloaf rest for 5-10 minutes before slicing to allow juices to settle. This rest time makes slicing easier and keeps the meatloaf from falling apart, much like binders like egg and breadcrumbs do during cooking.