Sorry, folks, but I was so hungry last night that I neglected to take a photo of my beautiful meatloaf before my friend and I devoured it. Whoops. Oh well. I'll be making it again next week, so hopefully, I'll remember to take one and I'll post it then.
So...everyone has a recipe for meatloaf, and every one of them seems different. This is the meatloaf that I grew up with, that my mother made, though I've tweaked it a little bit over the years to suit my taste a little better.
Type A Mommy's Meatloaf
1- 1 1/2 pounds of ground beef (ground chuck is preferrable)
1/3 cup ketchup
1/3 cup unseasoned breadcrumbs
2 teaspoons Worshistire sauce
1 teaspoon salt
1 teaspoon Accent
1 tablespoon dried onions
*** NOTE: Put your meatloaf together the night before you plan to eat it and refrigerate overnight. It tastes best this way.
1. Beat egg. Add ketchup, breadcrumbs, Worshistire sauce, salt, Accent, and onions. Mix well, and set aside for at least five minutes.
2. Add ground beef. Mix well with hands until mixture is fully combined.
3. Wet hands. Shape meatloaf with wet hands into a ball, deposit ball into casserole dish with cover. Cover meatloaf and refrigerate overnight.
4. Bake, covered, at 350 for 1 hour for a 1 lb ground beef meatloaf, 1 hour and 30 minutes for a 1 1/2 lb ground beef meatloaf. Let meatloaf sit, covered, in casserole dish for at least five minutes before serving.