T's Easy, Savory Meat Loaf
tgray, Texas

My family really watches our fat and grease intake.  I don't cook my meat loaf in a bread pan or other kind of pan. I use a broiler pan. This is a double pan. The top one has slots in it and is relatively flat.  The bottom pan is like a 9x12 sheet cake pan The fat and grease drip into the lower pan which holds the grease.  I find that my meat loafs cook much faster this way, too.

• 1-1/2 to 2 lbs lean ground beef 

• 1-1/2 cup Stove Top Stuffing Mix (cornbread flavor) from the canister

• 1 small can mushroom pieces

• 2 tablespoons Worcestershire Sauce

• 1 egg

• 1/2 cup dried onions (dry onions give you less gas and stomach upset while still giving you lots of flavor.)

• A dash of oregano, sage, and pepper.  I prefer Cayenne pepper.

First, put the drained mushrooms in a small food processor to chop finely.  Or, if you prefer, chop them by hand. I prefer them very fine. They add flavor through out the entire meatloaf this way.

Next, mix all of the ingredients together well.  

Spray the bottom and the top of the slotted broiler tray with non-stick spray.  Line the bottom of the bottom broiler tray pan with foil.  

Using your hands, place the meat on the top tray and shape to form a meat loaf.  I prefer mine wider rather than thick.  It does lesson the cooking time and maximizes the crunchy outer layer.

Bake in a 350 degree oven for approximately 45 minutes. Please be sure that your meat loaf is cooked thoroughly.  Raw meat can lead to food poisoning.