Preheat the oven to 350 degrees and spray a loaf pan with non-stick cooking spray. I prepare two small loaf pans and freeze one since there are only two of us. It freezes well before it's cooked.
Combine the nine ingredients in step one in a medium mixing bowl. Mix thoroughly with your hands, squishing it until it's all mixed together nicely. I use disposable latex gloves for this because I don't like to touch raw meat and this will get up under your fingernails *ick*.
For step two I like to combine the ingredients for the sauce in a measuring cup and whisk well with a fork until you get a nice, smooth consistancy. Taste and adjust seasonings as needed. Pour or spoon the sauce over the entire surface of the meatloaf. Bake for at least one hour unless you freeze half of it.
If you are only baking half of the recipe 45 minutes should be sufficient unless you want the top to brown. See notes. You can double the sauce recipe and heat half of it to serve on top of the individual servings of meatloaf if desired.
Start with 2 tbsp. of the brown sugar and taste it before adding more. I like to bake this until the top begins to brown, but that's just a matter of personal preference.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 122 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 86mg||26 %|
|Sodium 783.9mg||27 %|
|Potassium 458.1mg||12 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 27.6g|
|Protein 17.2g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 306
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