Sarah's Meatloaf Recipe

I vary this a lot depending on how many people I'm making it for.

This is the "recipe" I use when I make it for my family.

1 lb ground beef (or chuck, it doesn't matter)
1 lb sausage (I use the Jimmy Dean Sage sausage)
1 large white onion, chopped into large chunks
2 rolls of Ritz crackers, crushed
2 large eggs
1/2 palm of Kosher salt (that's just what I use. I guess its about 1 tablespoon of coarse salt, maybe 1/2 tablespoon of table salt)
About 4 turns of crushed pepper. (I don't know if you have a pepper mill or not, but its probably 1/2 teaspoon or there abouts)

Mix this all together. I use my hands and press into a 13x9 glass baking pan.

The glaze that I put on top is simple. It's just brown sugar and regular mustard. What I usually do is put a big scoop of brown sugar in a bowl and add mustard to it until its a thick glaze. I think its probably a loose cup of brown sugar and 1/2 cup mustard. I really do this part to taste, so you might take a little taste before you put it on your meatloaf, and add more brown sugar or mustard depending. The glaze gets spread over the top before you cook the meatloaf.

The meatloaf gets baked at 350 for about an hour or until the meatloaf is browned and cooked through.

This does produce a lot of oil in your cooking pan, so it is best to remove it to a serving platter for the table. :)

Sometimes I'll add an extra pound of hamburger when we have company coming over. You just add an extra egg and roll of ritz crackers and maybe another onion if you like onions. But, don't do more than two lbs of beef per roll of sausage. You can fit three lbs of meat in the 13x9 pan just fine, but if you do more than that, its best to split it up into two pans.