In a small bowl mix together 1/4 cup of the ketchup and 1 tablespoon Worcestershire sauce, mix together and set aside for later basting.
Throw 1 pound of ground beef 80/20 fat content into a big bowl. Break up into chunks and salt and pepper. Just give the salt shaker a couple of good shakes, and a little more with the pepper. If you like garlic shake in a bit of garlic powder, NOT garlic salt.
Dice up ½ a medium onion and toss into the bowl.
Squirt in ketchup, probably about ¼ cup to start.
Shake in Worcestershire sauce until it just smells right, about 1 tablespoon. It’s a personal preference with the amount. If you really have no idea how much to use then give the bottle a couple of good shakes to start.
In a small bowl, lightly beat two eggs and mix into the ground beef mixture
Pour in a ½ cup of plain bread crumbs.
Use a wooden spoon to get everything mixed up nicely. Compress into a big ball.
Line a baking sheet with parchment paper and plop the meatloaf onto the lined baking sheet and mold the meatloaf into a rectangle.
Put the meatloaf into the oven and bake for about 15 minutes then baste with the ketchup Worcestershire sauce. Continue cooking for a total of 60 minutes. Use a thermometer to check the internal temperature reaches 165 degrees to ensure it’s fully cooked.
I like a little crispy to the sides so I broil at the end for a couple of minutes. Watch it so you don’t burn the top.
Notes
Store any leftovers covered in the refrigerator for up to 2 days. Cold meatloaf makes tasty sandwiches. Yum!