Meatloaf! (the food, not the singer)

Mmmm... Meatloaf. Another over looked culinary delight. I too, was once scared of meatloaf.... Until, one day, I was bestowed the Fanny Farmer Cookbook. She provides a savory alternative the wretched pop culture images of sitcom moms (like Roseanne, for instance) angrily crushing Ritz crackers and ground beef together into a loaf pan, while the sitcom family groans and winces at the mere thought of the meal. It simply is not so. It's merely a simple savory weekday meal, as well as a hearty comfort food to help melt away the knowledge of the 3' of snow outside. With only a few modifications to Miss Farmer's original recipe, this is how meatloaf is truly done... Plus, it's great to make ahead and then pop into the oven once everyone gets home for a stress free dinner.

Meatloaf

1 cup Bread crumbs (Italian style)

1 small Onion, chopped fine

1 Egg, beaten

1 lb. Ground beef

1 tbsp. Worcestershire sauce

1 tsp. Salt

1/2 tsp. Black pepper

just over a 1/4 cup Milk 

3 tbsp. Parsley, fresh, minced -or 1 tbsp dried, crumbled

pinch of dried Basil 

Optional:

1 can Tomato Sauce (8oz)

1-2 tbsp butter, unsalted

Preheat over to 350 degrees.

Grease a loaf pan.

Beat egg and milk together in a large bowl. To this add all the ingredients except for the 'optional' ones. 

Using clean hands, thoroughly mix all the ingredients well.

Place mixture into the loaf pan, gently patting it down.

Bake at 350 degrees for 45 minutes, let rest for 10 minutes.

OPTIONAL: 

Once the meatloaf is resting, take a small saucepan over medium heat and melt butter. To the melted butter, stir in the can of tomato sauce. Serve this over the sliced meatloaf table side.