The Yankee Chef
I know, I can hear it already. Why a meatloaf recipe when the one I have has been time tested and loved for so long? My answer is because I, too, grew up eating meatloaf and I always thought it was the best, until my father showed me his version. He told me it was better than any I had tasted before. But for goodness sakes, “Don’t tell your mother!” I never have. Is it better than my mom’s? I will never tell. I do not use a loaf pan, by the way, because who doesn’t like the crispy edge of meatloaf and as much glaze as possible? Plus, it shortens the cooking time. If desired, cook in a loaf pan, but add another 15 minutes or so to the time.
1/2 cup ketchup
2 tablespoons corn syrup, maple syrup or honey
2 tablespoons brown sugar
2 pounds hamburger or ground beef
2 eggs, beaten
1/2 cup rolled oats
1/2 cup dried breadcrumbs
1/2 cup, or more if desired, minced onion
1/2 cup shredded Cheddar cheese
1/4 cup milk
2 tablespoons Worcestershire sauce *
1 teaspoon each salt, garlic and onion powder,
1 teaspoon each black pepper and Italian seasoning
Preheat oven to 375-degrees F. In a small bowl, whisk glaze ingredients until there are no visible lumps of brown sugar; set aside.
Line a small sheet pan or casserole dish with parchment paper.
In a large bowl, place all meatloaf ingredients in at the same time and with your hands, mix very well. Transfer mixture to prepared pan and shape into an oval, but with rounded ends to prevent burning. The meatloaf should be about 3-inches high. Using a spoon, evenly spread glaze on top right to the edge and slightly down the sides. Bake for 55 minutes. The meatloaf should feel firm to the touch in the middle. If you have a thermometer, well done will be at 160-degrees F.
* I use soy sauce in place of Worcestershire sauce frequently