Beat 2 large eggs and milk in a large mixing bowl. Finely chop onions until you have 1/2 cup minced onions then add to the bowl. Add 2 pounds ground beef.
In a separate bowl mix all the dry ingredients and then shake over meat. This will help reduce the amount of mixing required. Over mixing leads to a dense loaf.
Add the rest of the ingredients and mix to combine. Transfer to a 9x5-inch loaf pan and pat down to a slightly domed top by pushing the edges in.
Bake for 55 minutes or until the center of the meatloaf registers 160ºF. Let cool for 10 minutes before slicing and serving.
Storing - Leftovers can be refrigerated up to 4 days in an airtight container.
For optional glaze
To keep the nutrition calculation as close as possible only the meatloaf is calculated without the glaze. As some people may like the meatloaf without, a light or heavy glaze. Please use the links to my Low Sodium Ketchup or Low Sodium BBQ Sauce for your choice and amount, if desired.
Notes
To keep the nutrition calculation as close as possible the meatloaf is calculated without the glaze. As some people like the meatloaf without, a light or heavy glaze. Please use the links to my Low Sodium Ketchup or Low Sodium BBQ Sauce for your choice and amount, if desired.