Meatloaf

Meatloaf dinner is winter comfort food for us.  Although - to be totally honest - my family really likes the leftovers in cold meatloaf sandwiches even better (on white bread with mayo and ketchup).  Our usual meatloaf dinner includes baked potatoes and a green vegetable, tonight's choice is Brussels sprouts.  The meatloaf may be frozen prior to baking and stored in the freezer.  I often made two, one for tonight and one for the freezer.  Thaw overnight in the fridge and bake as directed.

Ingredients:

• 1 small onion - grated on the large holes of a box grater
• 1/2 cup Pepperidge Farm Herb Stuffing mix - ground in the food processor to fine crumbs - I usually do an entire bag at one time and keep the extra in a container ready to use.
• 2 eggs
• 1/3 cup milk
• 1/4 cup ketchup
• 2 T. Worcestershire Sauce
• 2 T. mustard - I prefer Guldens spicy brown
• salt & pepper
• 2 1/2 pounds 90% lean ground beef
  

Directions:

1.  Cook onion in the microwave or in a bit of olive oil on the stove top until soft

2.  Mix all ingredients except the beef with a fork until combined

3.  Add the beef and mix thoroughly but gently

4.  Line a 10 X 5 inch loaf pan with plastic wrap and pack meatloaf into pan - the meatloaf may be chilled in the fridge until ready to bake, or frozen for later use.

5.  Prepare a baking sheet by lining with foil, inserting a rack, and making a foil pad for the meatloaf 

6.  Unmold meatloaf onto pan and bake in a 350 degree oven for about one hour - until the internal temperature reaches 155 to 160 degrees

Note:

We always have baked potatoes with meatloaf, which also bake for about one hour at 350 degrees.  If you want crunchy skin on your potato, wipe the outside with an oil soaked paper towel prior to baking.