In a large bowl, mix the catsup, mustard, Worcestershire, pepper, egg and bread crumbs.

Crumble the meat and add it to the bowl; mix thoroughly.

Place the mixture in the Omnia food pan; using the silicone liner will make clean up much easier. Pat it down firmly and cover.

Place the pan on the Omnia base and turn the burner to medium heat (no need to preheat). Bake for 45 minutes.

The best way to test for doneness is with an instant-read thermometer. Stick it into the center of the meatloaf, away from the pan. When the bread is done, it will read at least 160° F. If you do not have an instant-read thermometer, there should be no red juices if you cut into the meat loaf.

Let meat loaf stand at least 10 minutes before cutting so that it does not have such a tendency to fall apart.