The Best Meatloaf...Ever

Many years ago, a young man, who worked for us, would often request this meatloaf.  He always said, "This is the best meatloaf ever!" ♥

The Best Meatloaf...Ever

1 (8 oz.) can tomato sauce plus enough ketchup to equal 1 1/4 cups

2 pounds lean ground beef

1 cup quick or old-fashioned oats

2 eggs, beaten

1/3 cup finely chopped onion

1 1/2 tsp. salt

Topping:

1/3 cup ketchup

1/3 cup brown sugar

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Or plain ketchup can be used for the topping

Pour the can of tomato sauce into a 2-cup liquid measuring cup and add enough ketchup to equal 1 1/4 cups.  Combine all ingredients except topping.   Pat mixture into an ungreased 7x11 baker.*  Bake at 350 degrees for 45 minutes.  Combine topping ingredients, spread over meatloaf, and bake for an additional 5 minutes.

*6 (9 or 10 oz.) ramekins can be used.  (See bottom photo below.)  Use a meat thermometer to determine when they reach a well-done reading (170 degrees).  They usually take 35 minutes at 350 degrees; then spread on the topping and bake for another 5 minutes.

Click here for printable format 

Note:  I prefer to use 85/15 ground beef, because I think it has more flavor than leaner ground beef.  I use a turkey baster to remove the grease in the bottom of the baker along the sides before spreading on the topping.

Mini meatloaves created in ramekins: