Unbaked Meatloaf
rec.food.cooking/Michele Hardy

The following is my mother's recipe for meatloaf. Every man I know who has ever eaten it has loved it. It is unconventional in that it is not baked. My mother never measured her ingredients and I since I learned from her, I just 'eye-ball it' too. My mom would use 2 lbs of meat when she made this for my sister, herself and me. I only use 1 lb when I make it for myself and my 5-year old son who eats less than a bird. There's always leftovers.

1 lb. lean chopped meat
1 egg
1 Tbsp ketchup
1 tsp mustard
Progresso Italian flavored bread crumbs
garlic powder
onion powder, or dehydrated minced onion, or fresh minced onion
salt
pepper
oil

2 cans beef gravy (approx. 14 oz each)
1 can italian style stewed tomatoes (approx. 14 oz each)

In a bowl, using your hands, combine all ingredients well - EXCEPT oil.
Start with approximately 1/4 cup of bread crumbs, adding more if needed.
The spices will need to be added to your own taste/liking.

Preheat a large frying pan. Add a small (1 to 2 tsp?) amount of oil to the frying pan. Shape meat mixture into a loaf and place into the pan. Brown meatloaf for several minutes (~5) on all sides. Reduce heat. Add 1 to 2 cans of gravy and the stewed tomatoes (drain off half of liquid first). Simmer uncovered for approximately 30 minutes, turning meatloaf over after 15 minutes.

Serve with or over wide noodles.