Directions: |
Directions:Preheat oven to 425 degrees, placing rack on lowest level in the oven.
Grease a glass loaf pan with cooking spray or olive oil on a paper towel.
You'll need a large mixing bowl (not plastic it will stain with the tomato paste), preferrably glass or metal. Mix the ingredients together one at a time using your hands to squish it all together. After all ingredients are mixed together, mound it into sort of a ball and put it in the loaf pan, being sure to squeeze it down to get rid of any air bubbles. Smooth out the top pressing the edges down so there is a mound in the middle and room for the liquid to go down the sides.
Get out some aluminum foil and make a tent over the pan, making sure the tent isn't touching the top of the meatloaf, but is sealed on the sides. Place it into the oven on a cookie sheet with raised edges to catch the liquid overflow.
Bake for 50 minutes tented, then remove the foil, drain some of the liquid off into the tomato paste can, and put it back into the oven without the foil for another 25 minutes.
Remove it from the oven and cut down the middle to make sure the center is cooked all the way through. If not, put it back in for 10 more minutes, tops. It should be done.
Let stand to cool for about 10 minutes before serving or it will fall apart! Top it off with brown gravy or Catsup, which ever your family prefers. |