Meatloaf for two and a half

This little loaf of savory goodness has become a regular menu item at our home this winter. It’s so easy and besides the ground chuck, you probably have all the ingredients in your pantry (remind me to tell you about what staples we constantly have on hand in the fridge and in the pantry. It would be a good grocery list for me too!)

So go out, get some ground chuck and make this little loaf the feature on tomorrow’s dinner table.

Meatloaf
Serves 2.5 people

• 1 lb ground chuck (not lean, you want the fatty bits to keep it juicy)
• 2 garlic cloves, minced
• 1/4 cup grated parmesean cheese
• a splash of milk
• 1 egg
• 1/3 cup of breadcrumbs
• 3 TBS catsup, plus more for the top
• 1/2 tsp oregano
• 1/2 tsp thyme
• salt and pepper
• 1 TBS fresh parsley, chopped (optional)
• 1 TBS worshtershire sauce (how do you spell that?)

Heat the oven to 375 degrees F.

Mix all the above ingredients except the extra catsup. Don’t mix too much though – just enough to incorporate all the ingredients.

Form the meat in a loaf pan and pat down the top a bit. Make an indentation lengthwise in the middle of the loaf. Squeeze catsup into the indentation and smear it along the top as well.

Place it in the oven covered with foil for about 45 mins. Uncover it and broil for a couple mins to crisp up the top a bit.

Enjoy!

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