Baked Meatloaf

My favorite thing to eat as a child at my Granny's house was cold meatloaf sandwiches.

We made them with her home-made rye bread, leftover meatloaf and a squirt of mustard, simple but so good!

Ingredients:

2 lb. ground beef

1 lb. ground sausage (No MSG. Also if you are Gluten-Free, make sure sausage is GF.)

2 eggs

2 cups Wheat-Free bread crumbs (unseasoned) or WF cracker crumbs (If you are Gluten-Free, you can make crumbs using your favorite GF Bread or GF crackers.)

1 small onion chopped fine: Vidalia, white or yellow

2 Tbl. dried parsley or a small bunch fresh parsley, chopped

1 Tbl. granulated garlic or cloves minced

½ tsp. ground black pepper

1 tsp. salt

1. Preheat oven to 350. Also heat roasting pan over medium heat.
2. In a large bowl measure all ingredients in order and use your hands to combine everything.

3. Shape into either a large loaf or 2 smaller loaves. Make sure you have a dense, compact loaf or the meat will fall apart while baking.

4. Place loaves in the preheated pan and brown on all sides (you should turn it 3 times.)

5. Cover the roasting pan with lid or foil and place in the oven.

6. Bake for 1 to 1 ½ hours (depending on your oven) turning once while baking.
7. To test, push down on the center of each loaf with a fork, juices should run clear.

Meatloaf can be served hot or cold. It stores well in the freezer for up to 2 weeks.

For an easy side, bake potatoes while baking the meat loaf, they will be done at the same time!