Ingredients

1 ½ lbs lean ground beef - or beef/pork blend
1 box stove top stuffing mix - any flavor will work
1 cup diced onion - chop as small as possible
2 eggs
⅓ cup milk
¾ cup ketchup
1 Tbsp white vinegar

Instructions

Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray the foil with nonstick cooking spray (to prevent sticking).
Add the lean ground beef, stove top stuffing mix, finely chopped onion, eggs, and milk to a large bowl and mix ingredients together.
Lightly spray a loaf pan with non stick spray and pack in the ground beef stuffing mixture. Flip the loaf pan and place it on to the baking sheet. Alternatively, you can add the mixture straight to the pan and form it into a loaf shape with your hands.
Bake uncovered and without the sauce for 40 minutes.
While meatloaf is baking, mix together the sauce ingredients, ketchup and white vinegar. Once meatloaf has cooked 40 mins, top meatloaf with the ketchup glaze. Place back in oven and bake another 10 minutes, or until fully cooked and beef is no longer pink inside.
Remove from the oven and let meatloaf rest for 10 minutes before slicing and serving.
Recipe Notes:
Cook on a baking sheet – You’ll get crispy sides versus a soggy meatloaf that’s cooked in a loaf pan.
Dice Onion Small – Large chunks will prevent the loaf from sticking together. Dice that onion small for the best results.
Use lean ground beef – Lean ground beef has the perfect fat content (extra lean doesn’t) and will produce a moist and tender meatloaf. I don’t recommend using extra lean ground beef.
Mix Evenly – The ground beef must be coated evenly with bread crumbs, eggs, and milk in order for the loaf to stick together properly.
Use a meat thermometer – A meat thermometer is the easiest way to tell when meatloaf is done. The internal temperature should reach 160°F.
Add sauce and toppings at the end – Spread the sauce in the last 10 minutes. This will keep it fresh. If you add it too soon the sauce will bake into the meatloaf and dry out.
Let cooked meatloaf rest – Let the internal juices distribute evenly. Wait 10 minutes and then slice for the best results.

MEAT