This recipe makes 2 pans of meatloaf. It can be prepared ahead of time, refrigerated and cooked later on.
In addition to ingredients below, you'll need aluminum foil and a couple bread sized meatloaf pans.
3/4 large sized yellow onion (finely chopped)
1 1/2 cups breadcrumbs
1 tsp salt
1/2 tsp pepper
spoonful minced garlic
2 tbsp Heinz tomato ketchup
2 tbsp Lea & Perrins Worcestershire sauce
1 jumbo egg
4.5 lbs ground beef chuck
1 cup milk (or can use sour cream instead)
1 tbsp dry mustard
1 tbsp Heinz ketchup
1 tbsp Lea & Perrins Worcestershire sauce
1 pkt sugar or stevia
1 tbsp red cooking wine
1 8 oz can tomato sauce
1 14.5 oz can petite diced tomatoes
Hand mix together in large size bowl ingredients for the meatloaf until well blended. Beat the egg with a fork to blend it before adding the egg.
Divide the hamburger mix into two portions and put each portion in a meatloaf pan.
Mix the ingredients for the sauce in a separate bowl. Then spread it over the top of both meatloaf.
Preheat oven to 350 degrees. Cover pans with aluminum foil and stick them in the oven for 55 minutes leaving the aluminum foil covering on. After the 55 minutes remove the aluminium foil and drain out most of the grease. Turn the oven up to 375 degrees and cook the meatloaf uncovered for an additional 20 minutes.
Cut into the meatloaf to make sure it's cooked to your satisfaction. Let it sit for 10 minutes before cutting into it and serving.
How was it?
Let me know if you enjoy this dish. As you can see in the photo, Moose thinks it smells wonderful. I think it tastes that way too!