12 oztomato puree (sauce works as a substitute but will not be as thick)
½cupbrown sugar
BEEF MEATLOAF
2lbground beef (80% lean, 20% fat)
1tablespoonmelted butter
1tablespoonoil
2largeeggs
1cupplain bread crumbs
½cupold fashioned oats (quick or rolled)
2tablespoonworchestire sauce
1mediumonion, dice or food processed extra small
2celery ribs, finely diced
6ozevaporated milk ("unsweetened" condensed milk) can substitute with milk of choice
salt
fresh ground pepper
Instructions
TOPPING SAUCE
Combine the ingredients and either microwave or heat on a stovetop until the sugar has melted.
TIP: If using tomato sauce, be sure to condense to a thicker consistency.
Set it aside.
MEATLOAF
Mix all of the ingredients for the meatloaf together, except the ground meat.
Combine the ingredients well.
Slowly add the ground meat and mix very gently. KEY: Mix it very lightly
Place the mixture into a meatloaf/bread pan and gently press down. Again, using a very soft hand.
Cover the meatloaf tightly with foil and bake in the oven at 350 degrees for 45 minutes.
Uncover the foil, top with the Topping Sauce (I use about half, but you can use more) and place the meatloaf back in the oven for an additional 25-30 minutes.
Let the meatloaf rest for 5-10 minutes.
Cut serve with the reserved topping sauce.
Notes
If using a leaner beef, then double the butter and oil quantity.