Mystery of the Meatloaf

Meatloaf. As a kid I couldn't stand the stuff. Everyone would rave about my mother's meatloaf, family, friends and neighbors. Me, not so much. It always reminded me of canned meat, you know like Spam. I guess it was the shape of it.

Mom would always place a slice of it on my brothers and my plates, I was always the last to finish my food. Yes, I had to finish my plate, or there was no leaving the table at our house.

I'm married and older now, but I will admit I'm still not a huge meatloaf fan and nor is my husband (thank goodness). But I do make this recipe once in awhile...

Home Sweet Meatloaf

1 can (8 oz.) tomato sauce
2 tbs. dark brown sugar
1 lb. ground beef
1 can (14.5 oz) Diced tomato with sweet onions
1 c. plain bread crumbs
1 tsp. salt
1 tsp. pepper
½ tsp. ground sage
¼ tsp. nutmeg
½ tsp. Italian seasonings
1 tsp. parsley, plus extra to garnish with
2 eggs lightly beaten

Preheat oven to 400°F. Line shallow baking pan with aluminum foil; spray foil with cooking spray. Set aside. Mix tomato sauce and sugar in small bowl; set aside.

Combine meat, diced tomatoes, bread crumbs, seasonings, and eggs; shape into a loaf in prepared pan.

Bake 30 minutes. Remove from oven; pour tomato sauce mixture over meat loaf. Reduce oven temperature to 350°F. Bake an additional 25 to 30 minutes, or until meat loaf is no longer pink in center (160°F). Let stand 10 minutes before cutting into 6 slices to serve, garnish with parsley.