Entree-Beef: Classic Meatloaf

From Jackie Schuler

Ingredients
3 slices white sandwich bread
1/3 cup whole milk
1 ½ lbs. ground beef chuck
½ lb ground pork
½ medium onion, grated
2 garlic cloves, minced
1 large egg
½ cup ketchup
Coarse salt
Ground black pepper

Directions
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, ¼ cup ketchup, 1 ½ teaspoons salt and ¼ 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 ¼ 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.