When I write my articles for Lehman’s, I write a few at a time. And lately, I’ve been writing a great deal about food. And that makes me hungry! So a meatloaf is sounding like a good idea for dinner on this chilly day. I have such a good, easy recipe. I found it in my mother-in-law’s hand-written notes.
You need 1 ½ pounds of meat. I use a blend of ground beef, pork and turkey. I mix that first, using my hands until it’s well-blended. Chop up a small onion and add that too. In a separate bowl, I break up three slices of stale bread. To that, I add a teaspoon of dried sage, a large pinch of dry mustard, a bit of salt and pepper and some garlic powder. In a large glass measuring cup, I mix up 1 cup of milk, 1 egg and ½ cup of barbeque sauce. Pour the liquid over the bread crumbs and let that sir for a few minutes. Now mix everything into the meat mixture. I like to make my meatloaf in individual loaf pans. You will need quite a few. Bake them at 350 degrees for about 45 minutes in the small pans and up to 75 minutes in a traditional loaf pan. A meat thermometer will read 160 degrees when done.
Making meatloaf in individual pans lets you freeze any leftovers right in their baking dish and pop them out the following day. Wrap in foil, label, and when you want a quick meal for one, you can unwrap and put back in the original pan for baking.