Meatloaf
Ingredients
3 pound 80-20 ground beef
1 cup oatmeal
1-1/2 cup diced yellow onion
1 cup milk
3 large egg beaten
2 tablespoon ketchup
3 tablespoon Worcestershire sauce
1 tablespoon dried parsley leaves
2 teaspoon salt
1-1/2 teaspoon garlic powder
3/4 teaspoon ground black pepper
Topping
3/4 cup ketchup
6 tablespoon packed light brown sugar
1 tablespoon red wine vinegar
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 6 tablespoons ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper.
Use your hands to mush and mix these ingredients together until well combined.
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
For a loaf pan meatloaf, bake covered for 45 minutes. Uncover the meatloaf and bake for 15 minutes more or until internal temperature reaches 160°F.
Let the meatloaf rest for 8-10 minutes before serving.
Additional ingredients
You can use additional ingredients for more texture -
1 tablespoon Dijon mustard
1-1/2 cup of yellow corn
1-1/2 cup sweet peas
Add strips of uncooked bacon on top before the ketchup topping
1/2 teaspoon Tabasco sauce
1/3 cup fresh chopped parsley
Substitute ingredients
Instead of oatmeal (preferred) use 1 cup crushed saltines or 2 cups fresh breadcrumbs
Alan Notes on Freezing
Freezing raw meatloaf -
Put the raw meatloaf in plastic wrap, then inside the baking pan and freeze overnight.
The next day take the meatloaf out of the pan and put in a freezer bag into the freezer for up to 6 months.
When you're ready to cook,
remove plastic, put in original baking pan in refrigerator for 24 hours. Then cook to 160°F.
Freezing pre-cooked meatloaf -
Let cool to room temperature, wrap tightly in aluminum foil and then a freezer bag, removing as much air as possible.
Then put in freezer bag for up to 6 months.