Diane's Homemade Meatloaf

I love preparing my meatloaf in the morning and let it sit covered in the fridge until ready to bake. I do take the pan out of the fridge about 20 mins before baking to let the 'chill' come off the pan otherwise, you may need to increase your cooking time. I always use a digital meat thermometer as well, ensuring safe cooking. This was my first time using an actual 'meat loaf pan' that has an insert to let the grease and oil collect under the pan and away from the meat.  I will say - its worked beautifully and as a bonus - the pan is non-stick! Enjoy - Diane  


Diane's Homemade Meatloaf

Ingredients:
2 lbs ground beef
1/4 medium onion *or one small onion
3 Tbs Ketchup *plus 1/4 cup for top of meatloaf
2 Tbs A-1 Sauce
1 tsp salt
1 tsp pepper
2 tsp dried parsley
1/2 cup herb bread crumbs 
1/2 cup cooked white rice
1-2  eggs (if my mix feels overly dry, I add 2 eggs) if not, I only use 1 egg) 
1/4 cup grated fine parmesean cheese

Directions:
*place onion into cuisineart and let it chop finely. Add all other 
ingredients and meat into cuisineart and pulse slowly - to combine.
((do not over process!)) place contents of cuisineart into a large bowl and 
finish mixing by hand. shape into one loaf pan 9.25x5.25 - Bake 365 for 90 mins. last half hour of bake time - Pour more ketchup over top of meatloaf and spread around.
Recipe and Photo by: Diane Baker for Canning and Cooking at Home

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