Recipe
Quick Weeknight Meatloaf
A classic ketchup-glazed meatloaf that feeds a crowd and comes together in one bowl.
Made with Reynolds Ranch Ground Beef · Serves 8–10 · Prep 20 min · Total 1 hr 30 min
Ingredients
- Meatloaf: 1½ medium onions, finely chopped
- Meatloaf: 1 bell pepper, finely chopped
- Meatloaf: ½ cup ketchup
- Meatloaf: ½ cup country Dijon mustard
- Meatloaf: ¾ cup unseasoned dried breadcrumbs
- Meatloaf: 3 large eggs
- Meatloaf: 1 tbsp Worcestershire sauce
- Meatloaf: ½ tsp dried oregano
- Meatloaf: ½ tsp dried thyme
- Meatloaf: kosher salt & freshly ground black pepper, to taste
- Meatloaf: 2 lbs Reynolds Ranch Ground Beef
- Topping: ¼ cup ketchup
- Topping: 1 tbsp Worcestershire sauce
- Topping: 2 tbsp brown sugar
Instructions
- 01Preheat the oven to 400°F. Line a large rimmed baking sheet with foil.
- 02Combine the onions, bell pepper, ketchup, mustard, breadcrumbs, eggs, Worcestershire sauce, oregano, and thyme in a large bowl. Season with salt and pepper.
- 03Gently mix in the ground beef with your hands, being careful not to overmix. The mixture should be soft but hold its shape.
- 04Transfer to the prepared baking sheet and shape into a 10-by-5-inch loaf.
- 05Make the topping: combine the ketchup, Worcestershire sauce, and brown sugar in a small bowl.
- 06Brush the meatloaf with 3 tablespoons of the topping.
- 07Bake for 15 minutes.
- 08Reduce the oven temperature to 350°F and continue baking about 35–40 minutes.