|Gigi's Magic Meatloaf|
He wasn't convinced he'd like it, but after his Auntie told him that this wasn't just any old meatloaf, but Gigi's magic meatloaf, he perked up a bit. She told him the story of how she had a friend who was staying for dinner and she also told us she didn't like meatloaf but she was willing to try it. She liked it so much that she ate not only seconds, but thirds. She was a very good friend and close neighbor and she ate over at least once a week since I babysat for her and her sister while her mom took a college course, and every time she was going to stay for dinner, she asked if we were going to have meatloaf.
Ian made a face, but tried it reluctantly. And he tried another bite, and another, and another until he too ate a third helping and had to be reminded to eat his mashed potatoes and veggies, usually his favorite part of any meal.
I always make a large batch of meatloaf since you can make a mess once and have two or three meals from it, but if that's not your thing you can make a half or third loaf, and I have been known to double and even occasionally quadruple (I rarely turn the oven on the summer since it gets so hot here) to have plenty to freeze. Cold meatloaf sandwiches are one of my very favorite things.
If beef is not your thing, you might want to try Dev's Turkey Veggie Loaf, it is moist and delicious.
Gigi's Magic Meatloaf
- 5 lbs Lean Ground Beef
- 1 cup Italian style bread crumbs
- 1/2 cup Milk*
- 1/4 cup A-1 sauce
- 1/4 cup Ketchup
- 2 tsp Onion Powder*
- 2 Tbsp or to taste Lawry's Seasoned Salt
- Mix all ingredients, divide among 2 or 3 loaf pans*, bake 375 degrees for 1 hour to 1 hour 15 minutes (if using smaller loaf pan) or until done.
*You can use diced onions, but they can make people gassy (burpy), we have found onion powder or minced dried onions won't have that effect, so you get the flavor without the unwanted side effects.
*Mini loaf pans or cupcake tins also work, just cut the time down - I have a 4 loaf mini pan that makes pretty good sized loafs and takes 40 minutes, cupcake tins or smaller mini loaf pans take 25 to 30 minutes. (The pictures shows 1/3 of one of the loaves from the 4 loaf mini pan, to give you an idea of size, that is enough for the dogs and I to share.)
If you made the large batch, cool completely before wrapping for the freezer.