Bab’s Meatloaf

1 1/2 lbs ground beef
1 1/2 ground pork or turkey
2 tsp olive oil
1 onion, finely chopped – about 1 cup
2 cloves garlic minced
2 eggs, slightly beaten
1 tsp salt (I use more salt than Babs does; for 3 lbs of meat, I’d use 1 tablespoon of Diamond kosher salt)
1/2 tsp pepper
1 T Dijon mustard
1 T Worcestershire sauce
3/4 c quick cooking oats (or put your old-fashioned oats into the food processor and do a quick pulse or two)
2 tsp dried parsley (I used about 1/4 c chopped fresh parsley)
1/2 c tomato sauce

Glaze for meatloaf: 1/2 c ketchup, 1/2 tsp brown sugar (I doubled that), 4 tsp Dijon mustard

Preheat oven to 350 degrees.

Babs/Nona sautes her onion and garlic in olive oil before adding it to the meatloaf, but I skip that step. I just mix the olive oil, raw onion and garlic, eggs, salt, pepper, mustard and Worcestershire sauce together. Then I dump that into a bowl with the ground meat, add the oats, parsley, and tomato sauce and blend together really well with my (really clean) hands.

Babs bakes her meatloaf in a bread pan, but I prefer using a cast iron skillet and free-forming the loaf. After you’ve formed the loaf, spread the glaze on top.

Bake for 1 hour and 10 minutes. Serve warm – or cold, sliced and served on toasted bread slathered with mayonnaise and mustard, for d-lish sandwiches.