Equipment Needed
- 9×5 inch loaf pan OR rimmed baking sheet
- Large mixing bowl
- Small bowl for mixing wet ingredients
- Fork or whisk
- Measuring cups
- Aluminum foil (optional, for easier cleanup)
- Meat thermometer (highly recommended)
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C). I then prepare my loaf pan. I’ve tried this both in a traditional loaf pan and free-formed on a rimmed baking sheet, and I actually prefer the baking sheet method. Lining it with foil or parchment makes cleanup a breeze, and it allows more surface area for that delicious cheese to cover. In my large mixing bowl, I add the ground beef. To it, I sprinkle the entire packet of French onion soup mix and the breadcrumbs. At this stage, I use my hands to very lightly toss the dry ingredients with the beef, just to distribute them evenly without compacting the meat.
In a separate small bowl, I whisk together the egg, milk, and ketchup until it’s smooth. This wet mixture is what will bind our meatloaf and keep it wonderfully moist. I pour this over the beef mixture. Now, here’s the most important step for texture: using my hands, I gently mix everything together until it’s just combined. I stop the moment I no longer see streaks of dry soup mix or breadcrumbs. Overmixing is the number one cause of a tough, dense meatloaf. It should hold together when pressed but still feel light.
I transfer the mixture to my prepared pan or baking sheet and shape it into a loaf about 8 inches long and 4 inches wide. If I’m using a loaf pan, I just press it in evenly. Then, I place it in the preheated oven and bake it for about 45 minutes. At the 45-minute mark, I always, always check the internal temperature with my meat thermometer. This is non-negotiable for perfect results. You’re looking for 155°F at the center. If you don’t have a thermometer, the juices should run clear.(See the next page below to continue…)