The Best Meat Loaf

3/4
c.

ketchup

2

large eggs

1/2
c.

milk

2
tbsp.

Worcestershire sauce

1
tsp.

salt

1/4
tsp.

Pepper

2
lb.

meat loaf mixture (beef, pork and veal)

1/2
c.

chopped scallion

1/2
c.

bell pepper

1
c.

crushed saltine crackers (24 crackers)

1
tbsp.

minced garlic

1
tbsp.

packed brown sugar

1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.
2. Whisk 1⁄2 cup ketchup with the next 5 ingredients in a large bowl.
3. Add meat loaf mixture, scallion, bell pepper, saltines and garlic. Mix well with hands or with a wooden spoon.
4. Place on baking sheet and pat into an 11 x 5-in. oval loaf. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.
5. Bake 50 minutes, or until a meat thermometer inserted in center registers 160°F. Let rest 5 minutes before slicing.
6. Using 1 cup meat loaf mixture for each loaf, shape into six 5-in.-long, 2 1⁄2-in.-wide loaves on lined baking sheet. Spread with the ketchup-sugar mixture; bake 20 to 25 minutes. Leftovers are great served cold with mustard or horseradish sauce.