I enjoy a good meatloaf.  And I think I finally found a good recipe (from my Better Homes and Gardens cookbook, modified a bit).  It easily doubles, so I made this a couple weeks ago when we took a meal to my friend Rowena who just had her daughter.  Sometimes I will also make a loaf and freeze it, then cook it at a later date.  The only bad part is that this is soo good, there usually isn't any leftovers...

2 eggs, beaten
3/4 cup milk
2 cups soft breadcrumbs or 2/3 cup dried bread crumbs
1/2 cup onion, chopped
2 tbsp parsley, snipped
1 tsp salt
1/2 tsp dried sage, basil or oregano OR 1 tbsp fresh basil, snipped
1/8 tsp black pepper
1/2 tsp garlic powder
1 lb ground beef
1/4 cup catsup
2 tbsp brown sugar
1 tsp dry mustard

  1. Preheat oven to 350 degrees.
  2. In a bowl combine eggs and milk.  Stir in bread crumbs, onion, parsley, salt, sage/basil, black pepper and garlic powder.
  3. Add meat and mix well.
  4. Lightly pat mixture in bread pan (regular or mini).
  5. Bake 50 - 60 minutes or until internal temperature reaches 160 degrees (may be a little less time if you use a mini loaf pan).
  6. While meatloaf is baking, combine catsup, brown sugar and mustard.  Spread over meat (spoon off  if any fat first) and bake for 10 more minutes.
  7. Let stand for 10 minutes and serve.