The Best Meatloaf

 Make this the first time as written, then, and only then, you can change up the spices and other ingredients to create some variety.

1/2 c. finely diced onion

1 large clove garlic, pressed

1 large egg, slightly whisked

1/3 cup milk

3/4 cup fine dry bread crumbs (I make my own from homemade bread)

 Splash Worcestershire Sauce

1 tsp hot sauce (I used ghostly garlic)

1/2 tsp salt

several grinds of fresh ground black pepper

1 Tbsp fresh parsley, chopped

1 Tbsp fresh dillweed, chopped

1 1/2 pounds lean (90%) ground beef

1/2 pound ground pork

Ketchup

Heat oven to 350 degrees.

Mix all ingredients except the meat until well blended. Add the meat and carefully mix together until combined. Do no over-mix or meatloaf will not be tender.

Shape meatloaf on a low-rimmed baking sheet covered with foil, and sprayed with cooking spray. Make the loaf any shape you desire. I usually make it rectangular, spread out so it bakes faster.

Bake meatloaf 40-60 minutes depending upon the thickness of the loaf. check the internal temperature. If it is around (or near) 160 degrees, spread a thin layer of ketchup on top to glaze and return to oven for another 10 minutes or until the internal temperature of the meatloaf is a minimum of 160 degrees.

Remove from oven and cover loosely with foil. Allow meatloaf to rest approximately 10 minutes before cutting.

Serve with ketchup on the side (and dill pickles if you like).

Goes well with baked or mashed white or sweet potatoes, green beans, broccoli, or any delicious side veggies you enjoy.