Easy Meatloaf

Position a rack in the center of the oven.

Electric mixer: Combine all of the meatloaf ingredients except the milk in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended, about 30 seconds. With the mixer running on low speed, gradually pour in the milk. Do not overmix. The meatloaf mix should be slightly sticky. By hand: Combine all of the ingredients except the milk in a large bowl and mix together with your hands until combined. Then add the milk and work it in until the mixture is homogeneous.

Turn the meatloaf mixture into an ungreased 9x13-inch pan. With your hands, shape into a 10x5-inch freeform loaf. Evenly spread the ketchup on top (an offset metal spatula is great for this if you have one). If you prefer, you can bake the meatloaf in a 9x5-inch loaf pan (it may take longer to bake).

Bake until an instant-read thermometer inserted in the center of the loaf registers 160°F, about 1 hour and 20 minutes (begin checking after 1 hour). Let the meatloaf sit for 10 minutes before slicing. If you like, pour off the fat and juices to make a gravy (there will be plenty of fat, but not enough liquid; you’ll need to supplement with stock or milk).

Cool leftovers completely, then wrap well in plastic or foil and refrigerate for up to 5 days. Cooked meatloaf freezes well. Wrap in plastic, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. Love the recipe? Leave us stars and a comment below!