Homestyle Meatloaf

I certainly don't claim to be a meatloaf expert in any way. I didn't even really like meatloaf. But apparently I can make a good, tasty homestyle meatloaf. I just threw in what I thought would be good based on my culinary knowledge. I really didn't bother to measure anything, you just sort of need to know how much liquid you need, how much seasoning, and how much binding ingredients you need based on how much meat you have and so on. This recipe makes a flavorful and moist meatloaf, even if you happen to overcook it.

Homestyle Meatloaf
3 lbs ground pork
2 onions, finely chopped
garlic powder
onion soup mix
ground black pepper
rolled oats
milk
ketchup

Preheat oven to 325◦F. Mix all ingredients together in a bowl with your hands until just combined- do not over mix or you will create a tough product. Add more liquid, dry, or seasoning as needed (to check for seasoning, you can form a small patty and fry it in a little oil and taste it). Pack into a large rectangular pan, cover to seal, and bake for two hours.

Remove meatloaf from oven. If you used fatty ground pork, it will have shrunk considerably and be surrounded by grease. This does mean your meatloaf will be smaller, but hopefully you accounted for shrinkage in the amount of meat you used. It also means the meatloaf will be very moist. Cut it into four equal pieces, and carefully transfer them to a clean, smaller pan, trying not to crumble the pieces. Place the pieces close together, but not touching. Then pour sauce over the top, allowing it to drizzle into the spaces between the pieces. Use a good amount of sauce for a thick coating, as some sauce will dry out as well. Cover and bake at 300◦F for until the sauce is warmed through, or up to an hour. The sauce will prevent the meat from drying out. If you want a slightly crisp top, leave the meatloaf uncovered while baking. 

I used a sweet and sour sauce, for which I will share the recipe tomorrow!