I Can’t Cook: Homemade Meatloaf

Instructions

Directions

1. Put the rice on to cook. I have made meatloaf before without cooking the rice first, and it resulted in the rice being hard. So cook it.
2. Saute the onions in a pan and add salt. I did not have fresh garlic, so I used garlic powder. Only get the onions translucent but still crisp, no soggy onions.
3. Once the rice is done, let it cool, then transfer it to a large mixing bowl.
4. Add the egg(s) and sauteed onions to the rice.
5. Season to your desire. I used parsley flakes, lemon pepper, garlic powder, and Meat District Co.'s dry rub.
6. Add the thawed meat.
7. Mix together.
8. Mold the mixture into a loaf shape and transfer it to the dish you are going to bake it in.

Glaze

1. Add 1/2 cup of pasta sauce, tomato paste, OR ketchup (whichever you have).
2. Add raw sugar (brown sugar is fine).
3. Add mustard.
4. Season with salt, pepper, lemon pepper, and/or whatever else you want.
5. Stir well, until the sugar seems dissolved.
6. Spread just about half of the glaze (but not all) over the uncooked meatloaf.

Cooking

1. You should have the oven preheating to 350. If you have not yet, heat the oven to 350. Once it is heated, place the glazed meatloaf in the oven uncovered. Cook for 45-50 minutes. After 45 or so minutes, spread the remaining glaze over the meatloaf, then continue cooking for another 20-25 minutes.