Scale

2 pounds of Ground Beef (90% lean)

1/2 cup bread crumbs (you can use any kind, including Panko)

1 egg, beaten

1 small onion, grated

1/2 cup chopped parsley

3 Tablespoons Worcestershire sauce

1/2 teaspoon minced fresh garlic or garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1 Tablespoon olive oil

3/4 cup ketchup

3 Tablespoons steak sauce, such as A1

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Preheat the oven to 350°F.
Combine ground beef, spices, and egg in large bowl.
Grate the onion directly into the bowl.
Gently mix all ingredients except ketchup and steak sauce together in a large bowl until just combined. Do not over-mix the meatloaf mixture or the loaf will be dense.
Shape gently into a small baking dish or loaf pan and smooth the top. Alternatively, for a crustier meatloaf, shape into domed loaf shape on a foil-lined baking dish.
For the meatloaf sauce: combine ketchup and A1 in small bowl and spread on top of meatloaf. If baking on a foil lined baking sheet, put sauce on the sides as well.
Bake the meatloaf uncovered in preheated oven at 350 degrees for 40-45 minutes or until internal temperature reaches 140° F. Use an instant read thermometer or use a meat thermometer inserted in the middle of the meat loaf. *Remember that the loaf will continue to cook for a few minutes once removed from the oven. To keep the meatloaf tender, do not overcook it.
To ensure a moist meatloaf, let the meatloaf rest for 5 minutes before serving and slicing.

Don’t over-mix the meat mixture. Gently combining the ingredients for this easy meatloaf recipe will yield a lovely, tender meatloaf. Over-mixing results in dense meatloaf.
If you want a juicy meatloaf, make sure you let the meatloaf rest after removing from the oven. This allows the juices to redistribute.
The meatloaf will continue to cook and the internal temperature will rise a few degrees after removing from the oven, so don’t overcook it. Many recipes call for cooking the meatloaf for an hour or more, which is way too long. Pull the meatloaf after 40 minutes and check the temp using a meat thermometer or instant read thermometer. If it’s below 140°F, put it back in the oven and check again after 5 minutes.