Fluffy Meat Loaf

submitted by Tricia Schroeder

1 lb. ground beef
1/2 lb. ground pork
3 slices of bread, torn in pieces
1 cup milk
1 egg,beaten
1/4 cup minced onion
1 1/4 tsp. salt
1/4 tsp. each: pepper, dry mustard, sage, celery salt, and garlic salt
1 tbs. worcestershire sauce

Heat oven to 350. Mix all ingredients thoroughly. It works best to mix everything except the bread pieces, then add them last. It also works best to mix with your hands. Shape into 1 or 2 loaves on a baking pan. For easier clean up, you can cover the pan with foil first. Top with a mixture of ketchup and brown sugar. Bake about 1 1/2 hours or until done. (I go for 165 on a meat thermometer measured at a few points in the center.)

For freezing: I like to lay out a piece of aluminum foil, shape the meat mixture into a loaf, and then wrap in foil. If the edges don't overlap well, wrap in a second layer. Place the loaf in a ziploc freezer bag and label w/ cooking time and temp. You can defrost in the fridge and cook for 1-1 1/2 hours or cook from frozen for 2-2 1/2 hours. Remove from baggie, place on baking sheet, unwrap if thawed, or if cooking from frozen, unwrap when it has warmed enough. Make ketchup brown sugar mixture and spread on top at least 30 minutes before finished baking.