Meatloaf

In a small bowl, soak the breadcrumbs in the whole milk for 5 minutes. This creates a panade that keeps the meatloaf incredibly moist.

In a large mixing bowl, combine the ground beef, soaked breadcrumbs, eggs, grated onion, garlic powder, salt, and pepper. Use your hands to gently mix until just combined—overmixing will make the meatloaf tough.

Transfer the meat mixture to the prepared baking sheet and shape it into an even 9x5-inch free-form loaf. This allows the edges to caramelize better than using a loaf pan.

In a small bowl, whisk together the ketchup, brown sugar, and mustard. Brush half of this glaze evenly over the top and sides of the meatloaf.

Bake for 45 minutes, then brush with the remaining glaze. Bake for another 15 minutes until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing.