Gather all of your ingredients and preheat your oven to 350°F (175°C). Position a rack in the center of the oven to ensure even baking. Line a loaf or baking pan with foil for easy cleanup.

In a large bowl, whisk together the lightly beaten eggs, the packet of dry onion soup mix, water, and ketchup until well combined. This creates a flavorful base for your meatloaf.

Add the lean ground beef and 1 cup of the plain dry bread crumbs to the bowl with the wet mixture. Gently mix everything together by hand or with a spoon until just combined—avoid overmixing to keep the meatloaf tender. I always find mixing by hand gives the best texture.

Transfer the meat mixture to your prepared pan, shaping it into an oblong loaf. Sprinkle the remaining 1/2 cup of bread crumbs evenly over the top to form a slight crust. Place the pan in the preheated oven and bake for about 1 hour and 15 minutes, or until the loaf is cooked through and crisp on the outside.

Remove the meatloaf from the oven and, if desired, spread extra ketchup over the top. Allow the meatloaf to rest for about 10 minutes before slicing. This rest time helps keep the slices juicy and makes serving easier. I always let it rest so the juices have time to redistribute—it really makes a difference!