Our favorite meatloaf recipe.

This is a meatloaf I've been making a lot lately for David and myself. Try it!

Meatloaf:

This all began because I absolutely hate meatloaf (David loves it!)...I hate the texture mainly. I love the idea of it, but I can't stand the way it feels in the mouth. I basically took out all of the yucky texture ingredients and upped the onion to give the same moisture.

1. You'll need to estimate how much hamburger meat to use. There are only two of us, so we fill one small loaf pan with a little left over for lunch the next day.

2. 1/2 of a medium onion. Doesn't matter what kind. We use regular yellow onions. Don't skimp on this. Since we won't be using eggs or bread crumbs, the onion provides the moisture.

3. 2 cloves of garlic (pressed or minced).

4. Salt and pepper to taste.

5. Onion powder and meat tenderizer to taste.

6. Ketchup and some sort of Asian sauce. I use sesame garlic glaze.

-Mix everything up in a bowl. I use plastic gloves to do this part (Thank goodness David's a nurse and has powderless gloves around the house!), because it gets pretty disgusting and messy. The last thing I add in is about 2 tablespoons of ketchup. It adds flavor and helps keep the meat moist. I do the same thing when making hamburgers, except then I add ketchup and mustard!

-Preheat your oven to 350-375.

-Put mixture into loaf pan. We use a glass one. Top with a mixture of about 2 tablespoons ketchup and 1 teaspoon Asian sauce. You may have to play with this a little to get the right flavor.

Cook meat loaf for 30 to 40 minutes. Drain the liquids out of your loaf pan and make a cut in the center of the loaf to make sure it is done. If there is a little pink there, stick it back in the oven for a few minutes. You can even turn the oven off. The residual heat should finish the cooking for you.