Don’t overmix! Too much handling makes the meat tough. Mix just until the ingredients come together, then stop. Your meatloaf will thank you by staying tender.
Another classic mistake: skipping the glaze. A simple mix of ketchup, brown sugar, and a dash of Worcestershire sauce brushed on in the last 15 minutes creates a caramelized crust that is pure magic.
If your loaf is falling apart, you might need a binder. One egg and a half-cup of breadcrumbs per pound of meat keeps it all together like good friends.
