Memories of Homemade Meatloaf from Chef Lydia

Memories of Homemade Meatloaf from Chef Lydia

Bring a classic to your dinner table tonight with all the warmth and goodness of a classic meatloaf.
  • Prep Time 30 minutes
  • Cook Time 40 minutes


  • 2 lbs ground beef
  • 4 T butter
  • ½ lb sweet onions, chopped
  • ½ cup cool water
  • 1 cup fresh breadcrumbs(pulsed in your processor)
  • 2 eggs, beaten
  • 3 T ketchup(plus more for coating meatloaf)
  • Kosher Salt/Fresh Ground Pepper


  1. Heat your oven to 400
  2. Cover a rimmed cookie sheet with foil and spread about ¼ cup of ketchup in the center, about where you will place your meatloaf
  3. Saute onions in butter on low to medium flame, add 1 tsp kosher salt and 4 grinds of black pepper
  4. Let onions caramelize slowly, stirring often
  5. Once onions are browned a bit and very soft, add the water to the pan to scrape up any stuck onions
  6. Remove pan from heat (mix needs to cool a bit)
  7. In a large bowl, beat the eggs, 2T kosher salt, 4 grinds of black pepper, and the ketchup. Whisk well
  8. Add the ground beef, breadcrumbs, and onion mix and get in there with your hands and mix everything up well
  9. Form the meat into a loaf shape while it’s in the bowl; it helps form it on the pan
  10. Place the meat in the center of the prepared cookie sheet and now form it more into a loaf. Remember how you shape it will decide how long it will bake: flatter and wider means less cooking time than a high narrower loaf
  11. Once you have shaped your loaf, spread about ½ cup ketchup over the entire loaf
  12. Bake until the center reads 165. I make a flatter, wider loaf and it’s ready in 50 minutes
  13. Let it sit for 5 minutes before slicing
  14. I like serving with mashed or roasted potatoes
chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen