04Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160 degrees). Let stand for 5 minutes and serve
05Cook’s Note: Cooking it in a loaf pan can help the loaf stay moist. Take a couple slices of bread and place on bottom of meatloaf pan before putting in meat mixture. This will help soak up some of the fat that will puddle at the bottom of the pan (I use the heel ends). Cooking it on a sheet pan will help some of the fat spread away from the meat if you are looking to make this a slightly leaner dish. It’s just a matter of preference
06Feel free to use chopped onions and minced garlic instead of the powder (I have picky eaters though and they are always on the lookout for onion bits!). Maybe even add some green pepper in there too!