Ingredients
Method
- Heat the oven to 350°F (175°C) with a rack in the center position.
- In a large mixing bowl, gently combine the ground beef, sourdough breadcrumbs, milk, chopped onion, beaten eggs, salt, and black pepper.
- Using your hands or a wooden spoon, mix just until the ingredients are evenly incorporated; do not overwork the mixture. Shape it into an oval loaf.
- Place the loaf in a 9-by-13-inch baking dish or on a rimmed sheet pan.
- In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce until smooth to create the glaze.
- Spread the glaze evenly over the top and sides of the meatloaf.
- Bake in the preheated oven for 1 hour, or until an instant-read thermometer inserted into the center registers 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Nutrition
Notes
Use a light hand when mixing; overworking the meat makes the loaf dense.
For a flavor twist, swap half the ground beef for ground pork or turkey, and adjust the cook time as needed.
To make sourdough breadcrumbs, pulse torn day-old sourdough bread in a food processor; one slice makes about 1/2 cup.
You can assemble the meatloaf up to 24 hours ahead, cover it tightly, and refrigerate before glazing and baking.
Store leftovers in an airtight container in the fridge for up to 4 days; reheat slices in a 300°F oven or microwave.
Serve with mashed potatoes, roasted vegetables, or a crisp green salad.
If the glaze bubbles over during baking, spoon the extra pan juices over the slices after resting.