Here's a good old-fashioned recipe for Sunday Meatloaf, with saltine crackers to make it moist and a catsup glaze that is probably my favorite part. I've been making this recipe for years. Ever since my husband and I married, which is now over 30 years.
Preheat oven to 350 degrees. Begin by gathering your ingredients so that you have them at hand on the counter or table.
Prepare the Ingredients
Crush the saltine crackers. To do this, I place one sleeve of crackers in a large freezer bag. Close it up squeezing out all the extra air. Then using my rolling pin, I'll crush the crackers until they are a nice fine crumb. This will make just short of 1 1/2 cups.
Next, using a Chef's knife and cutting board, chop the onion.
Assemble the Meat Loaf
In a large glass or stainless bowl, combine the eggs and whole milk. Stir into the egg mixture the crushed crackers, chopped onion, dried parsley, liquid smoke, kosher salt and black pepper.
Add in ground beef (or venison), ketchup, mustard, and brown sugar. Mix well, using a large spoon or your hands.
Spoon the meat mixture into a greased 9x11 loaf pan. I've used both metal and glass pans to make this meatloaf. I think the glass pans are a little easier to clean up in the end. Plus, if it's pretty, you can serve the meatloaf directly from oven to table.
Cover with tinfoil. Bake in preheated oven for 45 minutes. Remove the tinfoil, and pour 3/4 cups ketchup over meatloaf.
Bake uncovered for another 10 minutes. Serve warm. This recipe will serve 4-6 people.