Preheat oven to 350° convection or 375° conventional.
Mix all ingredients in a large mixing bowl and transfer to baking dish. Like all meatloaf, do not over mix.
Mix topping and spread over meatloaf then bake for approx 1 hour. Until an internal temp of 165°.
Drain or remove from pan for serving.
This is written as a one-pound meatloaf. I always make a 2 or 3-pound version for leftovers. Adjust by changing the serving size in this recipe card above.
I prefer bread crumbs for the starch but oat are recommended by Paula Deen. I much prefer the beard crumbs to avoid the "oats" taste.
I also prefer just ketchup as the topping.
Mix well but don't "over mix".
Since it is ground meat, it must reach 165° to be safe. Please use a thermometer.
Using a long spatula to lift out of the pan.
Good refrigerated for 3-4 days and will freeze will for 3-4 months.
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