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Preheat oven to 425 degrees, with rack in center position. Gently mix together meat and mustard. Form meat mixture into a 4-by-8-inch oval (1 1/2 inches thick) on a parchment-lined baking sheet.
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Combine ketchup and Worcestershire sauce in a small bowl; brush over surface of meatloaf to coat. Bake, rotating halfway through, until just cooked through and an instant-read thermometer inserted into the center reaches 160 degrees, 40 to 45 minutes. Let rest for 5 minutes before slicing.
Cook’s Notes
Uncooked meat loaf can be frozen, wrapped in plastic, for up to 1 month. Thaw in refrigerator overnight, then proceed with step 2. Baked meatloaf can be refrigerated for up to 2 days.
Preheat oven to 425 degrees, with rack in center position. Gently mix together meat and mustard. Form meat mixture into a 4-by-8-inch oval (1 1/2 inches thick) on a parchment-lined baking sheet. Combine ketchup and Worcestershire sauce in a small bowl; brush over surface of meatloaf to coat. Bake, rotating halfway through, until just cooked through and an instant-read thermometer inserted into the center reaches 160 degrees, 40 to 45 minutes. Let rest for 5 minutes before slicing. Cook’s Notes Uncooked meat loaf can be frozen, wrapped in plastic, for up to 1 month. Thaw in refrigerator overnight, then proceed with step 2. Baked meatloaf can be refrigerated for up to 2 days.
Glazed Meatloaf
