Classic Meatloaf

From: Everyday Food

If you usually bake meatloaf in a loaf pan, you'll be surprised to see what

a nice crust it gets when it's shaped free-form and cooked on a baking sheet.

Serves 6

3 slices white sandwich bread

1/3 cup whole milk

1 1/2 pounds ground beef chuck

1/2 pound ground pork

1/2 medium onion, grated

2 garlic cloves, minced

1 large egg

1/2 cup ketchup

Coarse salt and ground pepper

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix). Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes.

Let meatloaf rest 10 minutes before slicing and serving.