Set it to 350°F (175°C). Line your pan with foil. You’ll thank yourself later when you don’t have to scrape burnt edges.

Toss it all into the bowl. Beef, soup mix, eggs, milk, breadcrumbs, ketchup, Worcestershire — the whole gang.

Now, I’m gonna say it — use your hands.

Yeah, it’s messy, but it’s also kind of fun. You feel when it’s right — just sticky enough to hold together. Don’t overmix though. That’s how you end up with a tough loaf, and nobody wants that.

Form it into a loaf. You can do it in a pan if you want clean slices, or on a baking sheet for more crispy bits. I always go on a baking sheet — more flavor in those edges.

Spread a little ketchup on top. Or mix it with brown sugar if you like that sweet, sticky finish. It’s a small move, but it makes a big difference.

Into the oven it goes. About an hour — maybe a little less if your oven runs hot.

You’ll know it’s done when the top’s a little browned and it smells so good you can’t think straight.

When it’s ready, let it rest about ten minutes before cutting.

That wait? Totally worth it. Keep the juices where they belong — inside.