Meatloaf is a classic American dish – one dish that people either really love or detest… there is no in-between. Many people make the mistake of cooking it too long so it resembles a cinderblock served on a hubcap. It doesn’t need to be that way. Just make sure you cook it until the internal temperature reaches 160 degrees.
1 lb. lean ground chuck
1 package Lipton Onion Soup mix
chili sauce for the topping
1/4 cup bread crumbs
1/4 cup milk
dash Worchestershire sauce
ground pepper to taste
pinch of thyme
1 tsp. dry ground mustard
1 tbs. dried parsley
1 egg, beaten
DO NOT ADD SALT; there is enough in the soup mix
Preheat oven to 350 degrees.
Spray a 1 pound loaf pan with Crisco or grease with shortening. Mix all ingredients well with your hands in a large serving bowl. Shape into a loaf and place into the greased pan.
Bake uncovered for about 1 hour. Brush with chili sauce at the last 15 minutes of baking time. Using a good meat thermometer, the internal temperature at thickest part of loaf must reach 160 degrees.
Remove and let stand for 5 minutes. Cut into 1″ slices and serve with horseradish on the side.