Over the years, I have experimented with different variations of meatloaf. I think that I have finally perfected the meatloaf. In the last year, I was visiting my brother, and discovered that my nephews had never had meatloaf. One nephew who is a picky eater had thirds. The secret to a great recipe is a mixture of flavors that go well together.

2 lbs. hamburger (better grades <less fat> will taste better)
1 lb. sausage
1 large onion
3 cloves garlic (thinly slice or powder)
3 eggs (beaten in a bowl or cup before mixing)
1/2 cup or more of ketchup (your favorite brand)
1/4 brown or hot mustard (Grey Poupon works but any brown or horseradish mustard will do)
3 slices rye bread (cut into cubes if frozen it is easier to cut and heals work well)
1/4 cup Pace Salsa hot
1/2 teaspoon fennel
1/2 teaspoon basil (fresh basil or oregano is better)

Another option is to put bacon stripes on the top of the meatloaf. It adds a great favor to the loaf. They brown nicely in the oven.

You will need a very large mixing bowl. Many people recommend using you hands. My hands get very cold very quickly. I like to use a fork to stir up instead. I think you get better mixing of the ingredients. You want everything stirred together completely. I use the fork to shape the loaf. Any onion or bread pieces are pushed into the loaf under the surface.

You can use a glass pan or cast iron skillet. With a skillet a little olive oil on the bottom reduces sticking. I find that the skillet cooks hotter in the oven. You must watch it to prevent burning. I set the oven at 375 degrees for 45 minutes or so. You want the meat to be cooked to the center. Any extra fat can be poured off. The better the grad of meat the less fat there will be. Remember to leave space for the run off to stay in the pan. Let it stand at least five to ten minutes.

If you are doing the classic and baking potatoes with this meal. They must be put in the oven at least half an hour before the meatloaf.

Feel free to modify this recipe to your family's taste. I like my food to have a little kick so there are some hot ingredients in it. My brother is allergy to eggs so it works without them. I also find that this recipe produces a soft meatloaf but it tastes great. This is better as left overs the next day. It also freeze well. You can heat it in the microwave or eat cold. How many serving depends on the eaters.