meatloafI made meatloaf for dinner tonight and it was pretty good. Mike said it was really good about 4 times so it must have been. I deviated from my usual recipe and tried one from a cookbook I checked out from the library (“Not Your Mother’s Weeknight Cooking” by Beth Hensperger). Want it or not, I’m sharing it with all of you. No, this isn’t a picture of it. I stole it from from a different recipe – after my original search for “meatloaf” turned up a mix of recipes and links to the icky 80’s rock band.

1 tablespoon olive oil
3/4 cup minced white onion
2 large eggs
2 1/2 pounds ground beef
2 cups bread crumbs
2 1/2 tablespoons bottled creamed horseradish
1/3 cup milk
3/4 cup ketchup
1 teaspoon Dijon mustard
1 teaspoon salt

Preheat oven to 400 degrees Farenheit. Line a rimmed baking sheet with parchment paper.

In a medium-size saute pan, heat the oil. Add the onion and cook over medium heat until the onions are translucent but not browned, about 5 minutes. Remove from heat and cool slightly.

In a large mixing bowl, beat the eggs with a fork. Add the meat and mix wth your hands until well blended. Add the bread crumbs; mix well. Add the onion, horseradish, milk, 1/4 cup of the ketchup, the mustard, and salt; mix lightly with a fork. Don’t mash too hard or the meatloaf will be too dense.

Divide the mixture into 6 portions and shape each into a small, fat oval loaf. Place on the baking sheet with at least 2 inches in between each loaf and spread the tops with the remaining 1/2 cup ketchup. Bake for 30 minutes, until cooked through and the internal temperature is 155 to 160 degrees Farenheit. Serve hot.