Best Meat Loaf
1 small can mushrooms
1/4 cup milk (approximate)
1 1/2 pounds lean ground beef
1 1/2 tsp Worcestershire
1 tsp salt
1/2 tsp dry mustard
1/2 tst pepper
1 1/2 cups bread crumbs or 6 slices white bread (slightly dried) - crusts removed
2 Tbsp catsup
1 Tbsp corn syrup
Preheat oven to 350 degrees F.
Cover a jelly roll pan with foil; spray the foil with cooking spray.
Drain mushrooms, reserving liquid. Chop mushrooms and set aside.
Add milk to reserved mushroom liquid to make 1/2 cup.
In a large bowl, whisk the egg slightly. Add the milk mixture, Worcestershire, salt, dry mustard, and pepper. Stir to combine.
Add the bread crumbs or slices - let soak for 5 minutes.
Mix in the ground beef and mushrooms. (I use my hands to do this, and I mix it very thoroughly. It has never been tough or too dense.)
Shape into free-standing loaf(s) on the prepared pan. I make mine into two smaller oval-shaped loaves. Put the meatloaf into the oven.
While meatloaf is baking, make glaze by mixing the catsup and corn syrup together.
After the meatloaf has baked for an hour, remove from oven and brush the loaf(s) with the glaze. Return to oven.
Bake for an additional 15 minutes. Let stand about 5 minutes before slicing.
Pairs Well With
This was the first meat loaf recipe I ever made, and it remains my favorite. It is especially great as a cold sandwich the next day.