Preheat the oven to 425°F. Stir breadcrumbs and milk together in a large bowl. Add remaining ingredients and mix well.
Spray the bottom and sides of the pie plate or pan with non-stick cooking spray. Put the beef mixture into the plate or pan and spread evenly. Mix topping ingredients and spread evenly on top of the beef mixture. Bake for 20 – 25 minutes. Let the meatloaf rest 5 minutes prior to serving.
Notes
I like having a tomato sauce-type topping on my meatloaf. I have found that I am able to add an 8-ounce can of tomato sauce and 2 tablespoons of tomato paste to the sauce without any ill effects.
I usually use lactose-free milk for this meatloaf, but if I am out, I will use unsweetened almond milk. It does not alter the taste of the meatloaf, so it makes a great substitute. You could also use light whipping cream or regular milk.
Double this recipe, so you have plenty of leftovers for lunch the next day or dinner the next night.
Ways to use the leftovers:
Meatloaf sandwiches
Leftover meatloaf, green beans, and mashed potatoes
Spaghetti and meat sauce – Combine jarred marinara sauce and crumbled leftover meatloaf. Heat well. Serve with pasta.