Meatloaf

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Brandi made a meatloaf, and posted on Facebook that she and her friend sang Meat Loaf's " I would do anything for love" in anticipation of eating meatloaf. That got me thinking, "I'm hungry for meatloaf." Also, I had a 1.3 pound package from Meat CSA installment #2 and the next installment is due tomorrow and it's time to make space in the freezer. So meatloaf it is!

This is pretty much like Mom's meatloaf, though I hers doesn't have fresh garlic or fresh parsley in it. It doesn't have any ketchup or tomato in it; I presume this is the Japanese influence. Though I do eat it with ketchup.

1.3 lbs. ground beef (what I happened to have, and will make a small-to-medium meatloaf)
1 yellow onion, finely diced
2 cloves garlic, minced
1 handful of parsley, minced
1 egg
Worcestershire sauce
Freshly ground black pepper
Salt
Cayenne pepper
breadcrumbs

Heat the onions and garlic in a little olive oil over medium heat in a small sauté pan until softened.

Combine the ground beef, onion mixture, and the rest of the ingredients. Add breadcrumbs as necessary so the meatloaf isn't too moist. Form into loaf shape and place in a small, lightly greased roasting pan.

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Cook at 350°F.

After 20 minutes, add a small amount of water to the roasting pan and drizzle a little soy sauce over the top of the meatloaf. The water is there to prevent the juices from burning and will be the base for the gravy.

Check again after 20 more minutes. Add more water if necessary.

My meat loaf took a total of 50 minutes to be fully cooked; you can cook to an internal temperature from 140°F to 150°F depending on how done you want your meatloaf.
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Remove the meatloaf from the roasting pan.

Prepare a slurry of approximately 1/4 cup all-purpose flour and water to make 2 cups.

Put the roasting pan on the stove and add the slurry to the pan juices to make a gravy. Add a little soy sauce. Cook for at least 4 minutes, stirring constantly. If the gravy gets too thick, add water. Strain.

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I ended up with 15 oz. of gravy and a meatloaf that I cut into six slices, two slices per serving, so each serving gets 5 oz. of gravy (by volume).

Served with broccoli from CSA Week #9.

I eventually discovered that a proper serving of about 5.0 oz. is one and a half slices of meat loaf, which is kind of an inconvenient quantity.

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Update 11/23/2013: I discovered that a meatloaf made with 1.5 lb. of 90/10 ground beef (before cooking) divides well into 4 servings, each about 5.6 oz. (after cooking), and consisting of 1 1/2 slices. The trick is to cut two end slices, then cut the interior into 4 slices. Thus each package gets an interior slice and half of an end slice. Works perfectly!