Instructions
Preheat the roaster to 350 °F( 175 °C) and smoothly grease the innards of your loaf visage.
In a large mixing coliseum add the ground beef, filling blend, milk, egg, half of the ketchup, garlic, Worcestershire sauce, and all the seasoning. Reserve 4 soupspoons of the ketchup( or tomato paste or BBQ sauce) for the beating.
Using clean hands or latex gloves, mix all constituents completely until well incorporated.
Put the meat admixture into your loaf visage, and press it unevenly throughout the visage. Go along the edges and push down with your fritters or a ladle to produce a well.
Spread the remaining 4 soupspoons of ketchup( or tomato paste or BBQ sauce) over the top of the meatloaf.
Singe in the roaster at 350 °F( 175 °C) for an hour or continue incinerating until the meatloaf reaches an internal temperature of 160 °F( 72 °C).
Remove from the roaster and allow the meatloaf to rest for 10 twinkles before serving.