1 lb. ground pork
(sometimes I use Jimmy Deans sausage)
1/2 cup Italian bread crumbs
1 t , each onion powder, garlic powder & seasoned pepper
2 T Worcestershire Sauce *
Mix well. Form into a loaf**. Bake @ 350 for about an hour and 15 minutes to an hour and a half… (1 & 1/2 is better (Carl)
Let cool about 15 minutes before slicing. Slice only what you want for dinner.
After it has completely cooled, you can slice it thinner, for sandwiches.
NOTE to All: look at Meatloaf Side dish for the onion/mushroom
It is soooo good.
* I usually use Radich's bor-do-lay Sauce/Marinade but
if you don't have any (yet)
use the Worcestershire..... www.bordolay.com check it out!
** We haven't used loaf pan for years. Usually I just form it into a loaf and use a cookie sheet.
Meatloaf Side Dish
2 lg. yellow onions, sliced and separated
8–12 oz sliced mushrooms
2 T sugar
2-4 T Yoshida’s Gourmet Marinade
4 T Butter
In a large skillet, over medium heat, melt butter. Just as it starts to
brown, add onions and mushrooms,
cover and let steam for about 3-5 minutes. Remove cover and toss/stir.
Continue to stir as onions reduce and liquid evaporates.
When liquid is, mostly, gone, add sugar to caramelize.
As soon as the mixture is incorporated, add the Yoshida’s and mix thoroughly.
We spoon it over a slice of meatloaf.
Each time I make this up it is just a little different. But, BUT it is soooo good on the meatloaf.