Meatloaf

It’s like a giant meatball… with a phenomenal glaze! Meatloaf might not have the best reputation, but I believe the trick is to cook it long enough so that it is done on the inside but not too long or else it dries out. My favorite method? Cook it covered with tin foil (so it doesn’t dry out but starts cooking through) and then remove the tin foil, add a glaze, and finish cooking.

Meatloaf:
1 lb. hamburger
1 egg
1/4 c ketchup
2 T finely diced celery (optional)
1/4 c grated frozen onion
1/3 c quick oats
1 slice bread, crumbed
1/2 t beef bouillon granules
1 t salt
1/4 t pepper

Glaze:
1/3 c ketchup
2 T brown sugar
dash dry mustard

Mix all meatloaf ingredients together. Form two loaves (3 x 4 inches each). Place in buttered baking dish. Cover with foil and bake at 350°F for 60 minutes. Meanwhile, mix glaze ingredients. Remove foil and top each loaf with glaze. Return to oven uncovered and bake an additional 30 minutes.