Directions
Heat the oven to 350°F. Line a rimmed baking sheet with foil.
Stir the breadcrumbs and milk in a large bowl and let stand 5 minutes.
Add the eggs, onion, 1/4 cup of the ketchup, the Worcestershire, salt and pepper. Add the beef and mix gently with your hands just until combined.
Shape into a loaf about 9 by 5 inches on the baking sheet.
Stir the remaining 1/4 cup ketchup with the brown sugar and mustard. Spread half over the loaf.
Bake 40 minutes, spread on the rest of the glaze and bake 15 to 20 minutes more, until a thermometer in the center reads 160°F. Rest 10 minutes before slicing.
Tip
Over-mixing makes meatloaf dense. Stop as soon as everything is combined.
Storing
Refrigerate up to 4 days; slices freeze well for 3 months. Reheat to 165°F.
Swaps
Use half ground beef and half ground pork for a softer texture. Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.