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
- Preheat oven to 350 degrees.
- In a bowl combine eggs and milk. Stir in bread crumbs, onion, parsley, salt, sage/basil, black pepper and garlic powder.
- Add meat and mix well.
- Lightly pat mixture in bread pan (regular or mini).
- Bake 50 - 60 minutes or until internal temperature reaches 160 degrees (may be a little less time if you use a mini loaf pan).
- 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.
- Let stand for 10 minutes and serve.