My ﬁrst American kitchen job was with Daniel Boulud, one of the most celebrated chefs alive. He is as kind as he is talented, and he was a fantastic mentor to me. One of his jobs was to make the weekly family-style meal for his staff, and he always made meatloaf. At the time I thought it was because it’s a simple dish to make when your prep list is long, but he truly loved his recipe. He made it our restaurant family’s tradition, and this recipe is inspired by his. A fresh veggie side and Loaded Mashed Potatoes were likely to appear on the table at these family-style meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Entrées
- 2 pounds lean ground beef
- 1/2 cup Italian-style bread crumbs
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup ketchup
- Preheat the oven to 350 degrees F.
- Place the beef, bread crumbs, egg, salt, pepper, onion powder, and garlic powder in a large bowl and mix well. Transfer to a loaf pan. Spread the ketchup over the top. Bake for 55 minutes to 1 hour, or until a meat thermometer reaches 160 degrees F. Let cool for 5 minutes, then slice into 1-inch thick slices with a serrated knife and serve.