Mix the Meat Mixture: Combine ground beef, breadcrumbs, egg, milk, onion, garlic powder, salt, pepper, and Worcestershire sauce in a large bowl. Use your hands or a wooden spoon to mix everything. Don’t overmix; the mixture should feel loose and crumbly.

You should smell the Worcestershire sauce and the sweetness of the onion. When mixed correctly, the texture should be uniform and slightly sticky.

Shape the Meatloaf: Shape the meat mixture into a loaf that fits in your baking dish. Make it compact, but don’t pack it too tightly to ensure even cooking. You should feel the mixture come together in your hands. When shaped correctly, the meatloaf should have even proportions and a smooth surface.

If it’s too loose, it may fall apart while cooking, so pack it gently but firmly.

Cook the Meatloaf: Place the meatloaf in the preheated oven. Cook it for 45-50 minutes or until the internal temperature reaches 160°F. As it cooks, you will smell the savory aroma of the meat and the sweetness of the ketchup glaze.

When done, the meatloaf should have a well-cooked center and a nice crust. Check the internal temperature regularly to make sure it’s safe to eat.

Glaze the Meatloaf: During the last 10-15 minutes of cooking, brush the meatloaf with ketchup glaze. This creates a sweet, sticky crust. As you glance, you should see the ketchup spreading and the meatloaf beginning to brown.

When done correctly, the glaze should be even and enhance the meatloaf’s flavor if it is thick; thin it with a little water to make it easier to spread.

Let it Rest: After taking the meatloaf out of the oven, let it rest for 10-15 minutes before slicing. This helps keep the meatloaf moist. While it rests, you’ll hear some sizzling and smell the ketchup glaze. When properly rested, the meatloaf should be tender and juicy. Slicing too soon can make it tough and dry, so wait at least 10-15 minutes.

Slice and Serve: Finally, slice the meatloaf into thick slices and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad. As you slice, you’ll see the juicy inside and crispy outer crust. Aim for thick slices, as cutting them too thin can make them hard to handle.