Meatloaf

So Eric says, early in our marriage, that he doesn't like meatloaf.  Seriously?  Humph.

As a result, I only make it about once a year.  The funny thing is, he and the kids slobber all over themselves eating it, declaring it to be delicious and asking why I don't make it more often.

But a girl never forgets a negative comment.

Below is this year's meatloaf incarnation.  I made it, and left home, so they ate it without taking pictures.  The good thing about meatloaf is you can put into it whatever you want and like, within reason.  This is just what sounded good to me.  And tasted good to the Sassy Family.

Enjoy!

Meatloaf


1 1/2 pounds of ground beef, or meatloaf mix (beef, pork, veal), or turkey
1 cup milk
1/2 cup rolled oats (or breadcrumbs)
1 egg
1 teaspoon dried sage
salt and pepper
1 tablespoon worchestershire sauce
1 tablespoon prepared horseradish
3 tablespoons bacon grease (if you meat is lean, especially)
1/2 cup chopped onion

Topping:
1/2 cup ketchup
1 tablespoon dijon mustard
1 tablespoon worchestershire
2 tablespoons fruit jam (apricot, grape, peach, etc)

In a large bowl, combine milk and oats, let soak for a few minutes.  Add all other ingredients and mix with your hands until combined.  Plop it into a loaf pan and smooth the top.

Mix the topping in a small bowl, pour over the top of the meatloaf.

Bake at 350 for 1 to 1 1/4 hours until cooked through and nicely bubbly.  Let stand for 10 minutes before slicing.