Classic Meatloaf

This week for Comfort Food Feast on FN Dish, we are making Meatloaf! Meatloaf is one of those dishes that many people grew up with, including my husband.  However, I never actually ate meatloaf growing up.  In fact, the one time that I did try meatloaf, I got sick! After that, I always steered clear of meatloaf.  In retrospect, I think I was actually just getting the stomach bug and that it was not actually the meatloafs' fault, but when you are seven years old, you don't exactly always think clearly!

Since my husband loves meatloaf though, and after years of going back and forth with him on not making meatloaf for dinner, I finally caved and made him one! And as much as I hate to say it, because I am stubborn and like to win with my husband, I actually like the meatloaf! In fact, the dish inspired me to think of ways to keep the classic taste, but play around with the ingredients to find the perfect combination.  Below is what I have come up with thus far!

Classic Meatloaf

Ingredients

For the Meatloaf:
-1 1/2 to 2 pounds ground beef
-1 small onion or half of a larger onion, chopped
-1/2 cup bread crumbs (I used Italian for extra flavor)
-1/4 cup Parmesan cheese
-1/4 cup parsley, chopped
-1/4 cup milk
-1 tablespoon garlic, minced (optional)
-2 eggs, beaten
-Salt and pepper

For the Glaze:
-1/2 cup Ketchup
-2 tablespoons brown sugar
-1 tablespoon mustard
-Dash of Worcestershire sauce

Directions:
Preheat the oven to 350 degrees F.

Place all of the meatloaf ingredients into a bowl, and using your (very clean) hands, combine all of the ingredients.  Then, in a separate bowl, mix together all of the ingredients for the glaze.

Remove the meat mixture from the bowl and form into a loaf on a pan or baking dish.  Spread about 1/3 of the glaze over the loaf.  Place the loaf in the oven and bake for 45 minutes.  Add about another 1/3 of the glaze after the 45 minutes, and then cook for an additional 15 minutes.  Once the loaf is done (internal temp of the meat should be 155 degrees and/or no longer pink), remove from the oven and you can either top with the additional glaze or save it for serving, which is what I like to do.

Slice it up, serve warm with the extra glaze, and enjoy!

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