Unlike Randy in A Christmas Story, I like meatloaf hot as a meal or cold on a sammie.

Flavor and texture are key for me; I want meatloaf dense enough that I can slice the leftovers to make sandwiches for Ray's lunch.

This meatloaf recipe from Beef It's What's For Dinner checks all the boxes.

I adjusted the recipe in my Plan to Eat app and made it with 2 pounds of our lean grass-fed ground beef (around the 93% lean as called for in the recipe)

Here is the recipe adjusted to use 1 pound of ground beef:


  • 1 pound Ground Beef (93% lean or leaner)
  • 1/2 cup Panko bread crumbs (I used Italian-seasoned and it tasted like a meatball)
  • 1/2 cup ketchup, divided
  • 1/3 cup minced onion
  • 1 small egg
  • 2 teaspoons Worcestershire sauce
  • 1 1/3 teaspoons minced garlic
  • 2/3 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/3 teaspoon salt



  1. Preheat the oven to 350°F.
  2. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly.
  3. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.
  4. Place on upper oven rack in 350°F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160°F;
  5. Brush with remaining 1/4 cup ketchup during last 10 minutes, if desired.
  6. Let stand 10 minutes. Cut into slices.
Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of the doneness of ground beef.

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