I realized a few days ago that it had been ages since I’d last made meatloaf. So long, in fact, that I have no idea what recipe I had used as the base (I know I had added ingredients). Lean ground beef was on sale the other day, and I bought a bunch, so I decided to make meatloaf.
Melissa, my sister-in-law, had told me about her favorite meatloaf recipe and I decided to give it a whirl. I’m glad I did, for I really enjoyed it. Carter quickly and thoroughly polished off his entire piece (with a few “mmmmm”s), and then, because he’s in that wretched stage, told me he didn’t like it. Three is turning out to be a difficult year so far.
Corice definitely enjoyed it.
1 & 1/2 pounds of ground beef
1 onion, diced
2 eggs or 4 egg whites
1 cup salsa
3/4 cup Certified Gluten-Free Oats
1 package Lipton Onion Soup Mix (make sure you get the kind that is gluten-free)
1/4 teaspoon black pepper
ketchup for top (optional)
1. Preheat oven to 350° F.
2. Place all ingredients, except ketchup, in a medium to large bowl. Using clean hands, squish the ingredients together until fully mixed.
3. Place in a 9×5 loaf pan, smoothing out the top. Cover with ketchup, if desired.
4. Bake approximately 60 minutes, or until the center is no longer pink and the juices run clear (or clear with a hint of ketchup ).