Preheat oven to 350°F. Grease a baking dish or line with parchment.
In a large bowl, gently combine all meatloaf ingredients until just mixed. Shape into a loaf and place in the prepared dish.
Bake 1 hour.
While loaf bakes, whisk ketchup and cornstarch in a microwave-safe cup. Add beef consommé and basil; heat 2–3 minutes, stirring halfway, until slightly thickened. Stir in hot sauce if using.
After the first hour, pour sauce evenly over the meatloaf and return to oven uncovered for 30 minutes to set the glaze.
Let rest 10 minutes before slicing and serving.
Tips and Storage
Do not overmix the meat to keep the loaf tender.
Use some fattier meat (not extra-lean) for juicier results.
Make-ahead: Mix, shape, and refrigerate up to 24 hours before baking.
Leftovers: Refrigerate up to 4 days; slice and freeze portions up to 3 months.
Variations and Serving Ideas
Swap part of the ketchup for barbecue sauce for a smoky glaze.
Try turkey for a leaner loaf or stuff with cheese for a melty center.
Serve with mashed potatoes, roasted vegetables, or on sandwich bread with extra sauce.
