Meatloaf

As I said yesterday, this is some good meatloaf. If you try it, please let me know what you think.

The Loaf

1-1/2 lbs. lean ground beef
1/2 cup finely chopped onion
2 eggs, beaten
1 cup cracker crumbs (or bread crumbs - any kinda crumbs)
Salt and pepper
1/2 cup milk (not that gross soy milk - hi Beth)

The Sauce

4 tbsp. brown sugar
2 tbsp. white vinegar
2 tsp. Worcestershire sauce
1/2 cup catsup
1/4 cup finely chopped onion

The Directions

Mix meat, onion, eggs, salt, pepper, crumbs and milk. Shape into loaf pan. This recipe originally calls for pouring all the sauce over the meat and then baking it. Personally I am not a fan of grease or fat, especially if I can see it. Even if you use super lean beef you will still have that gooey congealed stuff around the sides and top of the loaf (insert gag here). So I put about two teaspoons of the sauce on top and call it good. That way the sauce can season the loaf a bit. When it's done cooking, I drain the you know what off as best I can, and I've even been known to blot the meat on paper towels. I save most of the sauce to serve on the side. This is particularly important for those leftover meatloaf sandwiches.

So....once you have made your sauce decision, place Mr. Loaf in a 350 degree oven and cover with foil. Bake for about one hour. I check it at 45 minutes and remove the foil so the top can brown a bit.