Ask 10 people how they like or make their meatloaf and you'll get 10 different answers. My (late mother's) basic recipe as follows:
(Combine by hand lightly, being careful not to overwork
2 LBS ground chuck
(You're not making meatballs so, no pork or veal)
1 Large grated
(and then drained of excess juice) strong yellow onion.
2 Garlic cloves mashed in a garlic press.
About a cup of Panko
(mom used white bread) soaked in just enough whole milk to make fairly wet.
Kosher salt to taste.
Fresh cracked pepper to taste.
A dash or two of L&P Worcestershire. No more!
1 to 1-1/4 cup Hunt's (mom used Heinz) ketchup. About a 1/2 cup (or more) mixed well in the loaf and about a 1/2 cup or so spread over the top of the formed loaf for a glaze.
I don't use a metal meatloaf pan. I form my loaf inside a large oval ceramic or pottery baking dish with room to spare around the formed loaf.
Note: I make a shallow, narrow channel down the top of the loaf lengthwise before I spread the ketchup glaze on.
I don't know why but, that's what my mom did.
Put in a 350〫oven for one hour. Then remove and let stand for 15-20 minutes.
It's a simple but delicious recipe and, I love it!