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2 pounds ground beef
2 cups cracker or bread crumbs
2 slightly beaten eggs
1 large onion, diced fine
3/4 cup milk
1 tablespoon Worcestershire (optional)
1 small (12 ounce) can tomato
paste (not sauce) (optional)
1 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 375ºF. Mix all ingredients (except use only 1/2 of tomato paste if you are using it at all) in a large bowl. The best way is to use your very clean hands to squeeze the ingredients together repeatedly until they are well mixed. Butter a loaf pan or Pyrex dish. The dish should be small enough so that the meat loaf will be at least two inches thick, otherwise it will dry out too much during cooking. Cook about 45 minutes. In the last 10 minutes of cooking, if you are using it, spread tomato paste on top of meat loaf.
When done, a clean, dry fork inserted into the middle of the meatloaf will come out clean. Let sit 10 minutes before serving.
Meat loaf is wonderful hot from the oven, but it is even better the next day. It is great served warmed up, but don’t underestimate its appeal served cold on sandwiches.