Ingredients
Method
- Combine ingredients in large bowl. I find mixing with hands is best. Squeeze together and pack into a standard loaf pan or form a loaf and place on rack in rimmed baking pan. Press on surface to remove air pockets. Cover top with ketchup or tangy sauce above and bake for 1 hour at 350° or until center registers 150 - 155 degrees (based on preference). Drain fat and let sit a few minutes before serving. If it’s previously been refrigerated you may need to increase the bake time.NOTESDespite being a bit of a pain (literally and figuratively), the process of grating the onion is pretty critical to this recipe. The additional moisture helps the texture of the meatloaf and the onion flavor is well distributed throughout the meatloaf.I tend to make a double recipe at a time and put into mini loaf pans which feed the two of us for dinner. This quantity makes 6-8 mini loaf pans depending on how full you make them. I eat one for dinner and freeze the remaining loafs without the sauce. I generally defrost them before cooking with the sauce. Since they are smaller they take about 5 to 10 minutes less to cook. HAPPY EATING!!