Lorraine’s Meatloaf

I make a mean meat loaf and my usual one is a bit more extensive than this one and I also like to try different variations of spices, etc. However, when I want to make a quick and tasty meatloaf that can always be relied upon – this is the recipe I turn to. Back in the 90's, when I lived in New England, my partner's mother made this and it was always hearty and delicious. Served with mashed potatoes and green beans….Yum!

Lorraine's Meatloaf
2/3 Cup – Bread Crumbs
1 ½ Lbs – Ground Sirloin
¼ Cup – Onions
1 Cup – Milk
1 Tsp – Salt
2 Cloves – Garlic, minced
2 – Eggs, beaten
6 Tbsp – Brown Sugar
2 Tsp – Mustard (regular yellow)
½ Cup – Tomato Ketchup (Catsup - however you decide to spell it)

Blend all of the above ingredients in a large bowl.

Bake at 350° F in a preheated oven for 45 minutes.

I like my meatloaf a bit on the browned side (Granny says she wants it a bit burnt! Who am I to argue with Granny!) and sometimes I bake for an entire hour or more…up to you!