A few years ago, not long after we married, Hubby and I were in one of our local boutique hotels for a late lunch. We ordered hamburgers and after a few bites, Hubby began to wax ecstatic about this being the best hamburger in
We don't go there for hamburgers any more...I make meatloaf, which can be formed into patties and grilled for hamburgers. And as good as this meatloaf is, it is even better the next day, sliced and served cold with catsup in a sandwich.
2 lbs (1 kg) extra lean ground beef (ground chuck is better, beef and ostrich is best)
1 large onion, finely minced
1 large egg, beaten
⅔ cup catsup
4 slices moistened (see below) white bread (or ⅔ cup rolled oats)
2 tbsp rubbed sage
1 clove garlic minced or put through press
½ tsp salt
Preheat oven to 325°F. Spray inside of a loaf pan or baking pan with cooking spray.
If using bread: hold each slice of bread under cold running water until thoroughly moistened. Squeeze firmly to remove water.
Combine meat, onion, garlic, sage, egg, salt and bread or oatmeal in a large bowl. Add half the catsup. Mix thoroughly with hands, making sure to rub bread crusts so they disintegrate and blend into the meat mixture. The mixture should be firm but not dry: if too dry, add a little catsup so soften, if too moist, add a little oatmeal or bread crumbs to absorb excess moisture.
Gather meat together and form into a ball. Press meat into loaf pan or place in baking pan, shaping into an oval mound.
Spread remaining catsup over top of meat loaf with spatula, like frosting.
Bake for 45 minutes, then test for doneness: insert a skewer or knife in centre of meatloaf. If juices come out pink, cook another 10 minutes and then test again. When the juices come out clear, remove meatloaf from oven and allow to rest for 10 minutes.
Remove meatloaf to serving platter and cut in ½ inch slices. Serve with catsup.
This meatloaf makes fabulous cold sandwiches the next day.