Meat Loaf

Okay, I’ll admit it, I used to use a McCormick’s packet to make my meatloaf. Don’t get me wrong, they always tasted good, but when I would be asked for the recipe I was totally embarrassed! My husband brags up my cooking so much that I feel a little pressure… just a little So ever since I came across this recipe from Better Homes and Gardens, it’s been the meat loaf of choice for our family. Plus, now I actually have a recipe for meat loaf!  I serve this with my Creamy Mashed Potatoes.  Yum!!

Here’s what you’ll need:
2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1-1/2 pounds lean ground beef, lamb, or pork
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

• In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8×4x2-inch loaf pan.
• Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat.
• In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more.
• Let stand for 10 minutes before cutting into eight slices.

Makes 8 servings.

This recipe can also be used to make a Ham Loaf with a few slight changes - Prepare as above, except use soft bread crumbs. Substitute 1/2 teaspoon dry mustard for the sage, basil, or oregano and omit the salt. Substitute 12 ounces lean ground beef or pork and 12 ounces ground cooked ham for the 1-1/2 pounds ground beef, lamb, or pork. Bake and let stand as above.