Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ground round and breadcrumbs.
- Add the onion soup mix, eggs, chopped onion, minced garlic, chopped green pepper, and ketchup to the bowl.
- Using your hands, gently mix all ingredients until just combined. Be careful not to overwork the meat mixture to avoid a tough texture.
- Form the mixture into a tight loaf shape and place it in a 9x13-inch baking pan.
- Drizzle tomato sauce over the top of the shaped loaf to create a glaze.
- Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C) and juices run clear.
- Allow the meatloaf to rest for 10 minutes before slicing and serving. This helps the juices redistribute for cleaner slices.
Nutrition
Notes
For the best texture, don't overmix the meat mixture - just combine until ingredients are evenly distributed. The quality of your ground beef makes a significant difference in the final result, so choose ground round with about 15% fat content for optimal juiciness without excess grease.
For a more tangy-sweet glaze, try substituting the tomato sauce topping with a mixture of ketchup, brown sugar, and a dash of vinegar. You can also customize this recipe by using ground turkey instead of beef for a lighter version, or mixing beef with Italian sausage for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftover meatloaf makes excellent sandwiches!