This classic meatloaf is the recipe my mom made when I was growing up. It's the one I turn to when I want true comfort food. Serve it with Sour Cream Scalloped Potatoes and an orange gelatin salad when it's cold and sleety outside. The last time I made this I topped the loaves with a mixture of 1/4 cup ketchup, 3 tablespoons Dijon mustard, and 2 tablespoons brown sugar. And the leftovers were used to make Meatloaf Spaghetti!
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
Yield: Serves 10-12
Ingredients:
- 1 onion, finely chopped
- 1 Tbsp. olive oil
- 2 eggs, beaten
- 8 oz. can tomato sauce
- 1 cup quick oatmeal
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. Lawry's seasoning
- 3 lbs. lean ground beef
Preparation:
Preheat oven to 350 degrees. Saute onion in olive oil in heavy skillet over medium heat until tender. Place in large bowl and let sit for 10 minutes to cool slightly. Add eggs, tomato sauce, oats, salt, pepper and Lawry's seasoning and mix well to blend. Let stand 10 minutes. Then add ground beef and mix gently but thoroughly to blend.
Form into two loaf shapes on a broiler rack with slits and a bottom section for catching drippings. Bake at 350 degrees for 65-75 minutes, until internal temperature reaches 160 degrees. Cover loosely with foil and let stand 10 minutes before slicing.
To serve 6, cut the recipe in half and form into only one loaf. Bake for the same amount of time.
