Ingredients
2 lbs; ground meat (round or chuck only)
1 pkg; Lipton Onion Soup Mix
1; large egg
1 cup; milk (whole or 2% only)
1/2 cup; steel-cut oatmeal … crushed
2 tsp; kosher salt
1 tsp; white pepper
1 tsp; fresh parsley leaves … chopped fine
1 TBL; garlic powder
1/3 cup; ketchup
3 TBL; brown sugar … packed
1 TBL; yellow mustard (dry mustard is also acceptable)
1 TBL; worcesteshire sauce
Preparation
Preheat Oven to 350%. DO NOT USE CONVECTION COOKING.
Mix together bread crumbs, salt, pepper, parsley & garlic.
Fold in onion soup mix.
Thoroughly combine with meat (feel free to use your hands).
Add egg & milk and mix thoroughly.
Pack solid (but not tight) into bread pan (glass pan preferred), sprayed lightly with cooking spray or coated lightly with unsalted butter or cooking margarine.
Create two wells in top of mixture, two fingers wide and 1/2-3/4 inches deep.
Mix together ketchup, mustard, sugar & worcesteshire sauce. Spoon into wells.
Cook, uncovered, on middle shelf of oven (use rack beneath, not cooking sheet) for approximately one hour (until sides are bubbling and top browned).
Remove meatloaf from pan immediately. Let stand for 10 minutes before slicing and serving.
Leftovers can be served at room temperature in a sandwich.
