The Scoop
This is meatloaf reimagined!
No fancy tricks, no chef ego, just ground beef, a good old-school onion soup mix, ketchup, and breadcrumbs teaming up to do exactly what they came to do: deliver a meatloaf that slices clean, tastes like nostalgia, and somehow makes everyone think you tried harder than you did.
Ingredients
- 2 eggs, beaten
- 1/3 cup ketchup, plus more, optional, to taste, for the glaze
- 3/4 cup water
- 1 (2-ounce) packet dry onion soup mix
- 3/4 cup breadcrumbs
- 2 pounds lean ground beef
- fresh herbs, such as parsley, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Line a 9x13-inch baking pan with foil.
- In a large bowl, add the eggs, 1/3 cup of the ketchup, the water, and the soup mix and stir to combine.
- Add the breadcrumbs and the ground beef to the egg mixture and mix well.
- Form the beef mixture into a loaf and place in the prepared pan.
- Bake the meatloaf until it reaches an internal temperature of 160 degrees F, about 1 hour 15 minutes.
- When there is about 20 minutes of cooking time remaining, carefully spread the extra ketchup over top of the loaf, and then return it to the oven to finish baking.
- Let the meatloaf stand for 10 minutes.
- Slice and serve the meatloaf garnished with the fresh herbs.
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