1 1/2 pounds lean ground beef
1 8-ounce can tomato sauce
1 cup soft bread crumbs
1 small onion – finely chopped
1 egg – slightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon brown sugar – packed
1 teaspoon dry mustard
Heat oven to 350ÂºF. Reserve 1/4 cup tomato sauce. In large bowl, combine ground beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt and pepper, mixing lightly but thoroughly.
Divide mixture into thirds and shape to form three loaves, each about 1 1/2 inches thick; place on rack in open roasting pan. Combine reserved tomato sauce, brown sugar and mustard; spread over top of loaves.
Bake in 350ÂºF oven 40 to 45 minutes or until no longer pink and juices run clear. To serve, cut each meatloaf into 1-inch thick slices.
NOTES : Cook’s tip: To make soft bread crumbs, place torn bread slices in food processor, fitted with steel blade, or blender container. Cover; process 30 seconds, pulsing on and off, until fine crumbs. One and a half slices will yield 1 cup soft bread crumbs.
*By shaping the ground beef mixture into small, two-serving loaves, baking time can be reduced by 30 minutes. Gentle handling when mixing the ground beef with the other ingredients will ensure a moist, tender meatloaf.