Traditional Meat Loaf
by Jes Mostek
serves: 8
  Traditional savory meatloaf with a sweet tomato sauce glaze.
  1 1/2 lb.   ground beef
  1/2 c.   milk
  1 T.   Worcestershire sauce
  1 tsp.   salt
  1 tsp.   ground mustard
  2 cloves   garlic (or 1/2 tsp. powder for each clove)
  3 lg.   eggs
  30   soda crackers
  1/4 c.   onion, chopped
  1 c.   ketchup, divided
  1/2 c.   brown sugar
  Heat oven to 350F. Put crackers in a gallon-sized zipper bag. Seal bag and roll over bag with rolling pin to crush crackers.

In a small mixing bowl, stir together brown sugar and half the ketchup until smooth. Set aside.

In a large mixing bowl, combine meat, milk, Worcestershire, salt, ground mustard, pepper, garlic, eggs, cracker crumbs, chopped onion and remaining half of ketchup. Transfer meat mixture to an ungreased bread loaf pan.

Spread ketchup and brown sugar mixture over top of meat. Bake (uncovered) for 60-75 minutes, or until meat thermometer inserted into center of meatloaf reads at least 160F.