Family Meat Loaf with special Meat Loaf Sauce

This recipe is from The all new Purity Cookbook, reprinted in 2001, first published in 1967 (yes, I typed that right!!) I use this book often, a lot of childhood favorites made by my mom were from here, which is why I had to get a copy for myself.

FAMILY MEAT LOAF

1 1/2 pounds minced beef

1 beaten egg

1 cup rolled oats

1 cup milk

1 1/2 tsp instant minced onion (I used 1 small fresh onion, diced)

1/2 tsp dried parsley flakes

1 1/2 tsp salt

1/8 tsp pepper (I use more)

1/4 tsp monosodium glutamate (I did not use, yikes!!)

1 tsp Worcestershire sauce (I use a bit more)

Blend thoroughly.
Pack lightly into 9x5" loaf pan. (I use a jumbo muffin tin for individual servings)
Bake at 350 for 1 1/4 to 1 1/2 hours. (Small ones take about 40 minutes)

MEAT LOAF SAUCE
1/3 cup ketchup
1 tsp Worcestershire sauce
1 Tbsp brown sugar
1 Tbsp mustard

RATINGS:

Heather - 10 - "A classic"

Brad - 9.5 - "I LOVE this sauce"

NOTES:

It seems like a lot of milk and oats, but trust me, it makes this meat loaf yummy.

I mix the milk, oats and egg together first and let sit for a couple of minutes. The oats soak up the milk and it helps the meat loaf stay nice and moist when baked.

We do love the sauce. In the summer I make a big batch and keep it in the fridge to use on hamburgers and hot dogs. Yum.