Our Best Meat Loaf

  Since I am always on the lookout for a good meatloaf recipe, this one in the Better Homes and Gardens best comfort food caught my eye. The recipe name is our best meat loaf and I must say it comes close. We all really liked it, the flavor and texture is just right. Easy to make, and I used up some leftover hambuger buns for the bread.

The recipe also has a change for ham loaf. Will try that also as it does not call for graham crackers. We ate most of the meat loaf for supper and what was left made very good cold meat loaf sandwiches. I fixed it with baked potatoes and green beans and all together it was a hit and will be on my rotation list.

  Our best meat loaf

2 eggs

¾ cup milk

⅔ cup fine dry bread crumbs or 2 cups soft bread crumbs

¼ cup finely chopped onion (we felt this was just right)

2 tablespoons fresh parsley

1 teaspoon salt

½ teaspoon dried sage, basil or oregano (I used ¼ tsp of basil & oregano)

⅛ teaspoon black pepper

1 ½ pounds ground beef, lamb or pork (I used beef)

¼ cup ketchup

2 tablespoons packed brown sugar

1 teaspoon dry mustard

  Preheat oven to 350°F. In a large bowl, use a fork to beat together eggs and milk; stir in bread crumbs, onion and all the spices. Add ground meat; mix well. Lightly pat mixture into an 8x4x2 inch loaf pan.

  Bake for 1 hour to 1 ¼ hours or until instant read thermometer insterted in center reads 160°F. Spoon off fat. In small bowl combine ketchup, brown sugar, and dry mustard. Spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before serving.  Letting it stand for the 10 minutes makes it so much easier to slice.