In my house, when I announce “Meatloaf for dinner!” I am met with a hearty round of “YES!” and “YUM!!!”
This is how I make classic meatloaf.
Begin pre-heating your oven to 350 degrees.
In a skillet, sauté a diced onion in a couple tablespoons of butter, until they are tender and turning a little golden.
In a large bowl, combine 2 pounds of ground meat, 1 cup fresh (not dry) bread crumbs, 3/4 cup of grated parmesan cheese, a teaspoon of Oregano, half a teaspoon of Garlic Powder and a teaspoon each of salt & pepper.
I have made this with half turkey/half beef, half beef/half bison, half beef/half caribou, or all beef. You decide. Today I am using all moose.
Toss in your onions.
Now in a bowl, combine 2 Eggs and half a cup of Milk.
Along with two tablespoons of Worcestershire Sauce.
Whisk those together and pour it in.
Now get your hands in there and mix it all together. You want it just combined.
Scoop the mixture out onto an edged baking sheet, lined with parchment paper or a silpat.
Shape this into a long, flat loaf – about 5 inches wide and 2 inches tall. I know it may seem strange not to bake it in a loaf pan, but trust me!
And for the topping, I don’t use plain old ketchup. That’s boring!
In a little bowl, whisk together a third of a cup of Ketchup, a quarter cup of brown sugar and a tablespoon of Worcestershire sauce.
Spread this all over the top.
Bake this in your oven for about an hour, or until your meat thermometer reads 170 degrees.
One of the biggest complaints I have seen, is that meatloaf is dry. If you bake it until it is no longer pink, you are actually overcooking your meatloaf. There is an enzyme in onions that causes meat to stay pink, even when it is fully cooked. After it is exposed to the air, it will gradually become more brown. Did you know that? Cooking your onions first reduces this effect a little, as well as provides more flavor to the meatloaf. But use a thermometer to check if your meatloaf is done. Trust your thermometer!
Allow it to rest for about 10 minutes before slicing.