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Kay's Classic Meatloaf

My father loved meatloaf, so we often had it for supper.  In fact, it was one of the first recipes I learned from helping my mother make it for dinner, so this really isn't my recipe. My mother never measured ingredients; she "eyed" them and they just came out perfect.  I had to figure them out. I hope you enjoy this meatloaf as much as my father did.  

Meatloaf ingredients:
1 ½ lb. 90% lean ground beef
1 cup dried bread crumbs (I usually use Italian bread crumbs)
1 medium onion, diced
1 small green pepper, diced
1 Tablespoon parsley flakes
½ Tablespoon Italian blend seasonings
½ cup milk (optional--use only if ingredients look dry)
2 eggs, beaten
3 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
3/4 tsp. salt
1 tsp. garlic powder
½ tsp. ground black pepper
¾ cup shredded sharp cheddar cheese (optional)

For the Topping Sauce:
8 ounces ketchup or canned tomato sauce
2 Tablespoons. packed light brown sugar
dash of garlic powder
dash of pepper
dash of Worcestershire sauce  


Preheat oven to 350 degrees.
In a large bowl, combine all meatloaf ingredients.  Use your hands to mush and mix these ingredients together until well combined.
Add the meat mixture to a loaf pan.  Pat the meat down into an even layer. Or, form a loaf in a large making pan with sides. 
Cover with foil and bake for 45 minutes
In a small bowl, add all topping/sauce ingredients. Stir to combine.
Remove meatloaf from oven.  Remove foil. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 35 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).

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