Meatloaf is a staple of the American kitchen, and the best ones are made more by feel than by a recipe. This is Jenn’s rough outline for her meatloaf… but it will vary from one batch to the next. In any event, they all disappear rather quickly.
In a large bowl, blend together:
1 small onion, minced
1 kg ground beef
1 package dry soup mix (see below)
2 cloves garlic, minced
225 ml bread crumbs
10 ml Worcester sauce (see gumbo recipe for substitution if needed)
2 eggs
30 ml brown sugar
Optionally, add to taste and texture:
125 ml applesauce or tomato ketchup
1 bell pepper, minced
225 ml sliced mushrooms
100 g bacon, fried crisp, drained, and crumbled
Top with tomato ketchup or barbecue sauce. Bake for one hour at 175.
If you cannot find dry onion soup mix, you can make your own; just measure out 75 ml to substitute for one package.
Blend together:
75 ml dried onion flakes
105 ml beef bouillon granules
3 ml onion powder
3 ml paprika
1 ml garlic powder
2 ml finely-ground black pepper
Seal in an airtight container and store for up to six months.