Mom's Best Meatloaf

This meatloaf has a few tricks that set it apart from the standard ground-beef-and-ketchup loaf. Horseradish adds a sharp, sinus-clearing bite hidden in the background, allspice brings unexpected warmth, and dill weed gives a fresh, herby note you can’t quite place but definitely notice.

Soaking the bread crumbs in milk before mixing them into the ground beef is what keeps this meatloaf moist. The milk-soaked crumbs, called a panade in French cooking, act like tiny sponges that release moisture as the loaf bakes, preventing that dry, crumbly texture nobody wants.

The ketchup drizzle goes on for the last 15 minutes only. That timing lets it caramelize into a sticky, sweet-tangy glaze without burning.

Pro Tips

• Mix the meat gently with your hands, not a spoon. Overworking ground beef makes meatloaf dense and tough, like a brick.
• Finely chop the onion and green pepper so they blend into the meat mixture. Large chunks create weak spots where the loaf breaks apart.
• Use lean ground beef. Regular ground beef releases too much grease and the loaf sits in a pool of fat.
• Let the meatloaf rest 10 minutes after baking. It slices cleaner and the juices redistribute.

Variations

• Wrap the outside of the loaf in bacon strips before baking for a smoky, crispy shell.
• Mix in half a pound of ground pork with the beef for a richer, more complex flavor.
• Top with barbecue sauce instead of ketchup for a smokier, sweeter glaze.