Meat loaf - Heirloom recipe

Preheat oven to 350°

Take a 9" x 9" x 2" baking dish and add a drop of oil. Spread it around so it's a light coating. This prevents the meat from sticking to the bottom.

In a large bowl add meat loaf blend.

Wet bread with a little water and squeeze to remove excess water, break up and add to meat. If there's too much water, the bread will be too mushy to work with. Next add egg, herbs and seasoned bread crumbs.

Mix very well to incorporate all ingredients. The mixture will be stiff. Add milk a splash at a time mixing well after each addition until the meat mixture feels soft and pliable.

Form meat into a giant burger, place in pan and push in 2 opposite sides to form a flat loaf. As it bakes it will rise a bit.

Spread a light coating of sweet BBQ sauce over top and sides. Here is where I broke with family tradition instead of using a rich rustico Italian sauce. However, you can use a tomato sauce for an Italian style meat loaf.

Depending upon how much meat is in the package gives you your timetable for baking. The one pictured here was a 1.36 lb. meat loaf mixture. This one I baked for 68 minutes. The rule is about 1 hour per pound. I've always taken it out 5 minutes prior and let the meat rest for 5 minutes or so before slicing.

Hint about meat thermometers. Meat loaf holds in moisture. Once you stick a thermometer in to check the temp then pull it out. All those lovely juices will come out too.