Instructions: 1. Preheat the oven to 375F. In a large bowl mix all the ingredients with your hands, until well combined. Pack the mixture into a greased 9" x 5" x 3" loaf pan.

****At this point the meatloaf can be covered tightly with aluminum foil & stored. Refrigerate for up to 4 days. Freeze for up to 3 months. ( Place the covered meatloaf in the freezer; when frozen, remove from the pan, wrap in heavy duty aluminum foil, label & return to freezer) If you intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch round, then cut in half, freeze etc.

2. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it pulls away from the sides of the pan & has a dark brown crust. Remove the meatloaf from the oven & carefully pour the accumulated drippings into a bowl; cover them with plastic wrap & reserve for use in a soup if desired. Let the meatloaf sit for 10 minutes before serving, slice to desired thickness & serve with a baked potato stuffed with brie & sauteed cucumbers. Cold slices are good for sandwiches.

****Serving Later:
aluminum foil. Bake in a preheated 325F. oven for 35 minutes. Remove the foil & bake 40 - 50 minutes longer or until the loaf pull away from the sides of the pan; serve as in step # 2.

To Microwave: Replace the foil with plastic wrap vented on one side.

Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees & microwave on Low (30% power) another 20 minutes or until the loaf is defrosted in the center. Microwave on High(100% power) for 10 minutes.

Rotate the plate 90 degrees & microwave on High(100% power) until the juices run clear when the loaf is pierced in the center, or a microwave meat thermometer registers 180F. - about 10 minutes longer.. Serve as in step # 2.

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