Meatloaf
Bake 175°C; time varies
| 2 | eggs, beaten |
| 185 ml | milk |
| 125 ml | bread crumbs, fine, dry |
| 60 ml | onion, chopped fine |
| 30 ml | parsley, snipped |
| 5 ml | salt |
| 2.5 ml | sage |
| 1.25 ml | pepper |
| 750 g | ground beef |
| 125 ml | mushrooms, chopped, optional |
| 60 ml | ketchup |
| 30 ml | sugar, brown |
| 5 ml | mustard, dry |
Combine eggs and milk in large bowl. Then add bread crumbs, onion, parsley, salt, sage, pepper, ground beef, and mushrooms (optional). Mix well. Pack into well oiled loaf pan. Bake 1-1.25 hours.
Meanwhile, combine ketchup, brown sugar, and mustard in small bowl. When meatloaf is done, coat top with ketchup topping, and bake additional 10 minutes.
Alternative cooking method: Pack meatloaf mixture into muffin tins, bake 20 minutes; apply ketchup topping; bake additional 10 minutes.
This stuff is pretty good. I personally prefer the muffin tin method, but maybe that's just because they are like (large) bite size loaves.