I prefer to mound the meatloaf in a baking pan rather than to bake it in a loaf pan. This way, it gets kind of crusty all the way around the loaf, and I love that! It takes a little more time to make it look nice and rounded, but it's worth it to me. But you may use a loaf pan if you wish. My meatloaf is moist and delicious, using ground beef and ground pork here. Many times I use only ground beef, and on occasion I have added sausage to my meatloaf. I like to use dry bread crumbs instead of fresh crumbs. My mother used to use finely crushed saltine crackers in her meatloaf. And I have a friend who used Grape Nuts Cereal to make hers, instead of bread crumbs, (she said it was a Weight Watcher's version)! I think every family makes it differently. I almost forgot to take pictures, so there's not much left on the platter. Here's how I made mine.
Lynda's Recipe Box
1 pound of beef ground chuck- 80/20
1/2 pound ground pork (or you may use more ground chuck)
1 cup dry bread crumbs
2 large eggs, beaten
1/2 cup milk
1/2 cup ketchup (or I sometimes sub crushed tomatoes)
1 tablespoon Worcestershire sauce
1/2 cup finely diced onion, sauteed in 1 tablespoon oil
1/4 cup chopped fresh parsley
1 teaspoon salt, or more
1/2 teaspoon pepper
1/3 cup ketchup
1 tablespoon brown sugar- mixed together
In a large bowl, mix all ingredients together except the topping ingredients. Shape into a mound in a baking pan or roasting pan. Bake in a preheated 350 degree oven for 40 minutes. Remove meatloaf from oven and spoon topping over loaf. Return meat loaf to oven for 15-20 more minutes. Remove from oven and let rest about 20 minutes before serving. I served with Homemade Mac and Cheese, steamed baby cut carrots and a salad.