Classic Meatloaf (A Tribute to Mom)

This recipe incorporates the best parts of my mother’s meatloaf, with a few Soup Diva elements thrown in!
  • 1/2 large [or 1 whole small] yellow onion, finely diced
  • 2 tbsp butter
  • 1 1/2 to 1 3/4 lb lean ground beef
  • 3/4 cup rolled oats
  • Milk to desired consistency (about 1/2 cup)
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 tsp minced garlic
  • 2 tsp thyme (dried or fresh)
  • 2 tsp salt (more or less to taste, not including salt for onions)
  • 1 tsp black pepper (more or less to taste)
Melt butter in microwave in large glass bowl. Add onion and sprinkle with salt. Cook on high 4 minutes; stir and cook another 4 minutes. Cook for additional 2 minute increments until onions are just starting to caramelize. Allow to cool partway; then add other ingredients and mix with hands just until incorporated (do not overmix). Transfer to loaf pan coated lightly with cooking spray; pat down gently. Place loaf pan on baking sheet (in case meat juices bubble over) and bake 350 degrees 1 hour. Very gently, drain off meat juices; then whisk together:
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp dry mustard
Pour over meatloaf and bake another 15 minutes. Allow to rest 5-10 minutes before slicing. Goes very nicely with roasted or mashed potatoes!
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