Lu's Moist Meatloaf

Lu’s moist meatloaf gets its name-sake moisture from evaporated milk soaked into the bread crumbs, which keeps the loaf tender and juicy even with lean ground beef. Crumbled bacon folded through the mix adds smoky richness in every slice, and horseradish brings a peppery bite that sets this apart from standard ketchup-glazed meatloaf.

This is a dump-and-mix recipe. Everything goes into one bowl, gets combined until just blended, and goes straight into a loaf pan. Overmixing makes meatloaf dense and tough, so stop as soon as the ingredients are incorporated.

The horseradish is subtle after baking but it adds a background warmth that keeps the flavor interesting.

Kitchen Tips

• Mix with your hands, not a spoon. Hands are gentler and give you better feel for when the mixture is just combined.
• Use evaporated milk, not regular milk. It’s thicker and richer, and it binds with the bread crumbs without making the mixture soggy.
• Cook the bacon before adding it to the meatloaf. Raw bacon won’t render properly inside the dense loaf.
• Let the meatloaf rest for 10 minutes after pulling it from the oven. It firms up and slices cleanly instead of crumbling.

Variations

• Top with a glaze of ketchup mixed with more horseradish before baking for a tangy crust.
• Use a blend of ground beef and ground pork for a richer, more tender loaf.
• Add a handful of shredded cheddar to the mix for a cheesy center surprise.