To be moist, meatloaf needs a little fat, so I prefer ground chuck to the leaner gound meats.
1 1/2 lbs. ground chuck
1 egg (beaten)
1/2 cup breadcrumbs, oatmeal or saltine cracker crumbs
1 cup catsup (divided)
1/2 cup milk
1 envelope Lipton's onion soup mix
1/4 cup brown sugar
Preheat oven to 350 degreees. Glaze - Mix 1/2 cup catsup and brown sugar in a small bowl. Set aside until needed. Place ground meat in a large mixing bowl. Add the beaten egg, bread crumbs, 1/2 cup catsup (reserve remaining 1/2 cup for glaze), milk and soup mix. Using your hands or a large spoon, combine until thoroughly mixed. Shape into a loaf and place in a 9x13 baking dish. Bake for about 45 minutes, remove from oven and drain fat from dish. Spoon glaze over meatloaf and return to the oven for about 15 minutes. Remove and let let stand for about 30 minutes before slicing.