Classic Meatloaf

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  Egg, Whole, Large
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  2% Milk(80g)
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  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

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  Bread Crumbs, Dry, Plain(120g)
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  Italian seasoning(5g)
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  Garlic powder(3g)
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  1 tsp salt ($0.02)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.05)
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  Yellow Onion(120g)
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  80/20 Ground Beef(680g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Ketchup(120g)
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  Brown sugar(15g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mustard, Yellow(5g)

Instructions

1. 1Preheat the oven to 350°F. In a small bowl, whisk together the large eggs, milk, and Worcestershire sauce until combined. In a separate small bowl, stir together the bread crumbs, Italian seasoning, garlic powder, salt, and pepper.
2. 2Mince the onion finely. Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix until evenly combined, being careful not to overmix.
3. 3Divide the meat mixture evenly into 7 portions. Shape each portion into a loaf approximately 4 inches wide, 8 inches long, and 2 inches tall, placing each on a rimmed baking dish or individual loaf pan sections.
4. 4In a small bowl, stir together the ketchup, brown sugar, Worcestershire sauce, and yellow mustard. Spread the glaze evenly over the top and sides of each meatloaf.
5. 5Bake at 350°F for 50–55 minutes, until the internal temperature reaches 165°F at the thickest part.
6. 6Remove from the oven and allow the meatloaves to rest for 5–10 minutes.
7. 7Divide the meatloaves evenly into 7 airtight containers while still warm, allowing them to cool to room temperature before sealing and refrigerating.