(Until now, there has been no written recipe for Mom's meatloaf. It's pretty simple. If you like a loose meatloaf dripping with sauce, you may not like this, but if you like a meatloaf that is firm enough to use for sandwiches the next day, this it the one!)
1 lb. ground beef
1 egg
1/2 C. cooked white or brown rice
1 small onion, chopped finely
Salt
Pepper
Ketchup
1 bay leaf
Preheat oven to 400 degrees F.
Mix together thoroughly (we use our hands). Form into a loaf and place in a glass loaf pan. Bake at 400 degrees F. for 30 minutes. Reduce heat to 350. Apply a generous squiggle of ketchup down the middle of the meatloaf. Place a bay leaf on top of the ketchup. Return meatloaf to oven. Bake at 350 until done -- about 30 minutes, or until a meat thermometer reads 160 degrees F. when inserted at the center of the meatloaf.
Note: Mom and I rarely make a meatloaf this small. We usually double or triple the recipe. In that case, you need to use a pan or casserole larger than a loaf pan, or divide the loaf into 2-3 separate loaves to be baked in loaf pans. You will also need to adjust the baking time. If you use a metal baking pan instead of glass, you'll probably want to raise baking temperatures by 25 degrees. Make sure the center hits that 160 degrees F. before you call it "done!"
We like to use a combination of chuck and round, for best flavor and texture. Also, I prefer Heinz ketchup. I've used other brands, but they don't seem to carmalize the way the Heinz tends to do (it must contain more sugars). I like its flavor best, too.
Don't forget to remove the bay leaf before slicing.
I don't like this meatloaf reheated - I think it has an "old meat" flavor. But cold... ahhhh, what a lovely sandwich it makes on whole wheat bread, with mayo, ketchup, and a little relish -- or some thousand island dressing. Throw on some sweet Vidalia onion, if you've got it, and it's a sandwich fit for a king. (Do kings condescend to eat sandwiches?)
courtesy of:
