It's worth the pan to saute the onions. It releases their flavor and the temp of the meatloaf never gets high enough to cook them if you don't saute first.

1 c milk
1 1/3 c blended oats or fresh bread crumbs
or grind oat groats fairly fine and soak in milk
*about 8-12 slices bacon to wrap over top

*Really good glaze:
1 c ketchup, 1/2 c brown sugar
1/2 c cider vinegar
2 onions
about 6 garlic cloves
4 eggs
1 T salt
1 t pepper
about 5 lb ground beef (I use 80/20 or grind my own chuck)

Saute onion and garlic, set aside to cool.  Mix eggs, milk, seasonings together.  Can mix in oats also and soak to form a nice paste.  Can use bosch mixer with dough hooks and mix on #1 until well mixed.  Or mix by hand.  Shape into 2 loaves in 11x14 pan on convection roast 350* about 1 hour until browned and crispy looking (160* on meat thermometer).  Let stand 10-15 minutes before slicing, for juices to reabsorb.  If you want thin slices, refrigerate before slicing.
***Really good glaze: Mix together in pan you used to saute onions.  Brush over meatloaves before baking.  Then simmer gently while meatloaf bakes to thicken it a bit.  Serve hot glaze with meatloaf.

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