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!
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
I love meatloaf. It’s my favorite home cooked meal. My wife made this tonight and it was excellent. To me the meatloaf is a culinary litmus test. I am more impressed with meatloaf than a steak. Make you some meatloaf today!
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Laura, I always use rolled oats in my meatloaf too! Much better than bread crumbs!!
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I think most people I’ve known (who’ve served me meatloaf) have used bread crumbs. My Mom’s has always been my gold standard!
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