Glazed Meatloaf - (Oh So Good!)

I never liked meatloaf as a kid. The meatloaf line in Elementary School was avoided by most kids like the plague (or in today's world, the Swine Flu). It made me gag when my mom would cook it (and it grossed me out that hers had oats in it). I didn't dare taste it until I was a missionary in Taiwan. Beef in Taiwan isn't beef. It seems like a completely foreign animal and isn't as commonly eaten as other meats there. While having dinner with an American family who shopped at the Costco in Taiwan, I was served Meatloaf (made from real hamburger) . . . and I liked it (partly since I hadn't had good beef in over a year).

Anyway, I have since come to really love meatloaf, especially since my husband loves it too. After trying several recipes this one is our favorite. It is full of flavor and less greasy than others. We love the sweet sauce that it is topped with. And no Mom, this one doesn't have oats.

1/2 c ketchup
1/3 c brown sugar
1/4 c lemon juice, divided
1 tsp mustard powder
2 lbs ground beef
1-1/2 cups of soft bread crumbs (I like to use left over rolls, or about 3 slices of bread placed in a blender, though you could use any bread crumbs you have on hand) see note below*
1/4 c chopped onion
1 egg, beaten
1 tsp beef bouillon granules

Preheat oven to 350 degrees. Combine ketchup, brown sugar, 1 TBS of lemon juice, and mustard powder in a small bowl. In a separate bowl, combine meat, bread crumbs, onion, egg, bouillon, remaining lemon juice, and about 1/3 of the ketchup mixture. Mix well and place in a 5x9 in loaf pan. Bake for 1 hour, drain any excess fat, then top with the remaining ketchup mixture and bake for 10 more minutes.

*note: I like to save bread or dinner rolls that are going stale for crumbs, either for meatloaf or for coating chicken. Simply pulse in your blender until fine, then store in your freezer until you need it.