Comfort food...meatloaf

I was raised with a completely different meatloaf so the one in this blog today has been years in development and changes from time to time. I'll tell you how to make mine and then i'll describe the one I was raised with. Again, everybody is different. You may like it more sweet and wet. I like it more savory and dry. Savory and dry allows you to add yummy toppings without making it into meatloaf soup.

I start with one pound of ground beef and I try to get the lowest fat content possible since it is such a large lump of meat being cooked at once.
I dump that in a mixing bowl (raw) and add:
1 package of dry onion soup mix
1/2 cup French fried onions
2 eggs
1/2 cup of bread crumbs
salt and pepper to taste
2 Tablespoons prepared mustard
a shake or two of grated Parmesan cheese
1/2 small onion diced and sauteed with 1 medium diced green pepper ( I saute the two in olive oil with a little salt, black pepper, and a shake or two of celery seed)

Mix all the ingredients with a spoon. I use my bare hands to get it mixed thoroughly. Add to a glass loaf pan that is at least 8 inches long.

Cover with aluminum foil and bake for at least 45 minutes at 350 degrees. Check it at 45 minutes by sticking a knife in the middle. Pull the knife sideways a little to eyeball the meat. Make sure it isn't pink. If not, it's done.

Serving suggestions:
Beef gravy
Pickle relish!!!! Adds some sweet to the savory of the meat. Even better mixed with ketchup.
Ketchup.
Hotsauce
Grated Parmesan


The meatloaf that I was raised with...that my mother made, was made with lots of ketchup, just a touch of mustard, seasoned bread crumbs, and pickle relish mixed in. It made it very wet and sweet. Sometimes it's good to have that throwback. However you like it, enjoy!!