Heat oven to 350°F. Combine all ingredients in large bowl;
mix lightly but thoroughly. Bake 50 to 55 minutes or until
meatloaf is to medium doneness (160°F for beef, 170°F for
turkey), until not pink in center and juices show no pink
color. Let stand 5 minutes before slicing. As good as the
meatloaf is, it would not be complete without the sauce.
Mom formed the mixture into a loaf and placed it in the
middle of a roast pan to cook. Twenty minutes before it was
done, the grease/liquid was drained off. She then covered
the meatloaf with 1/2 cup of grated onion, followed by 1 cup
of (Heinz) ketchup mixed with 4T of brown sugar, 4T
vinegar, 2T Worchestershire Sauce; heated mixed
ingredients but did not boil. I always make a double batch to
spoon over each piece. Cover and refrigerate leftovers
promptly and use within 2 days, or wrap airtight and freeze
up to 3 months.