Well, there you have it, folks. The name says it all. Easy Meatloaf! I tried really hard to come up with a witty name that would be different from the rest, but let’s face it. It’s meatloaf. Chances are, however, that what sets mine apart is the meat: my kitchen, my moose. I’ve got jokes today…
This is an old-fashioned family staple that has been made in the kitchens of families for many, many years. When cooking wild game of any sort, many people think they need a “special” recipe. You don’t. Meat is meat unless it has that GMO crap in it.
I know a lot of people who are not fans of meatloaf. I was one of those people for a long time. I think I just had bad run-ins with variations over the years. Or, maybe it just took me coming up with my own variation with an odd-ball recipe I found one day trying to come up with a meal plan for my family.
Without further ado, let’s get this show on the road!
- 2 pounds lean ground meat
- 1 diced sauteed onion
- 1 pat butter
- 2 Tablespoons Cajun Season
- 1 envelope dry onion soup mix
- 1 can of evaporated milk (12 ounces)
- 1 large egg
- 1 tbs minced garlic
- Tomato paste (6 ounces)
- ¼ cup brown sugar
- 2 Tablespoons Worcestershire sauce
- Garnish with Parsley
Preheat the oven to 350°F.
Mix all ingredients (not including the glaze) together in a bowl, then transfer into a lightly greased loaf pan.
Bake for 60 minutes.
While that is baking, make your glaze and set it aside.
At the end of 60 minutes, drain any extra fat out of the pan, carefully.
Spread the glaze on the top of the meatloaf and garnish with the Parsley.
Return the meatloaf to the oven and bake for another 30 minutes or until the internal temperature reaches 160°F.
If you like this, you may also like my slow cooker Taco Soup.