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Classic Meatloaf Preparation Time: 1 hour
 This recipe will change your mind about meatloaf. It is not just a dry lump of chopmeat; it is a juicy, delicious comfort food from my childhood.
Ingredients:
1 lb ground beef (80 or 85%)
2 extra large fresh eggs
1 small onion, diced
1 Tablespoon parsley
1 teaspoon salt
1 teaspoon pepper
1/4 cup bread crumbs
2 Tablespoons milk
Cooking Instructions:
Preheat oven to 400 degrees
Place breadcrumbs in a small bowl with milk and stir together
Place all other ingredients in a large bowl
Crumble wet bread crumbs into meat bowl and mix all ingredients together with your hands. It is important to use your hands to mix for a couple of reasons. First, the heat of your hands helps moisten, second, you can feel the texture to be sure the onion and bread crumbs are evenly distributed throughout the meat. (Please make sure your hands are clean!) Also, I find it very therapeutic to actually work meat or bread dough, or anything else with my hands. Texture should be a little on the wet side, so add a little more milk if needed.
Form mixture into an even loaf and place in an ovenproof shallow baking dish. Bake for about 40 minutes, or until juice in running from top and meat has a nice "crust" all around. This is where most meatloaf goes wrong. Do not overcook!
At this point, you can add tomato sauce on top if that is your preference. I like to use a cream sauce* on the side, but it is a personal preference. If you add tomato sauce, only cook for another 5 minutes. If you like the tomato sauce more stiff, add it to meatloaf after 20 minutes of cooking, but this will prevent the meatloaf from becoming crispy on top.
Let sit for at least five minutes before slicing to allow juices to settle back into the meat.
*Cream sauce
Take 1/4 cup juice from bottom of meatloaf pan and place in saucepan. Add 2 tablespoons of flour and stir until flour is cooked (making a roux) Slowly add 1/2 cup beef stock and 1 cup of whole milk or half and half, stirring constantly until smooth. Add more liquid if sauce is too thick. Add a generous amount of salt and pepper and cook over low heat until ready to use.
I like to serve this meatloaf with au gratin potatoes.
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