Our Favorite Meatloaf
I think all Southern cooks have their favorite meatloaf recipe, usually their mom's or grandmother's. This is our favorite. It is just one I've tweaked over the past 20-plus years. It fairly fills a 9x13-inch baking dish. I sometimes cook half of the mixture in an 8x8-inch baking dish and freeze the other half. I really like cooking the individual meatloaves. I usually cook four of the mini loaves and freeze the four.
One of my favorite meals is this meatloaf served with Smashed Potatoes, green beans and homemade biscuits.
2 pounds ground beef
1 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs, lightly beaten
1 can (14.5 ounces) diced tomatoes with onions and pepper, undrained
1 cup quick-cooking oats
Preheat oven to 375 degrees. Coat a 9x13-inch baking dish with cooking spray.
Mix all meatloaf ingredients well. Shape into a loaf and place in prepared baking dish.
1 cup ketchup
4 tablespoons brown sugar
1 teaspoon prepared mustard
Mix ingredients for topping and spread on loaf.
Bake meatloaf for 1 hour.
Mini Skillet Meatloaves Version:
Divide the meatloaf mixture into 8 equal portions. Shape each portion into a small loaf.
Coat a large nonstick skillet with cooking spray and heat for a few seconds over high heat. Add the loaves and brown about 3 minutes per side.
Brush a bit of the topping mixture over the mini loaves.
Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
Transfer the loaves onto a serving platter.
Add the remaining topping mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Spoon sauce over meatloaves.