Meatloaf

I never really make meatloaf the same way twice, but here's an attempt to get a basic recipe down.  Last night we had it again, but the topping was a just a little bit too sweet and there were too many diced tomatoes in it, in my opinion. In fact, maybe it doesn't need those diced tomatoes at all.  I'm going to write this recipe as I think it should've been made, and next time we'll see if it's on target! Hopefully I'll get a picture on here one of these days...

2 tablespoons olive oil
1 finely chopped onion
2 minced garlic cloves
2.25 pounds meatloaf mix (beef/pork/veal)
1 egg
3/4 cup tomato ketchup
3/4 cup oats
1/4 cup finely chopped parsley
1.5 teaspoons Worcestershire sauce
1.5 teaspoons salt
      pepper to taste

Topping
3/4 cup ketchup
1/4 cup packed brown sugar

1) Preheat oven to 375 degrees F.  Heat the olive oil in and saute the onion until softened in a medium saute pan over medium-low heat.  Add the garlic and cook a couple of minutes more. Set aside to cool.

2) Combine meatloaf mix with remaining ingredients and the cooled onion and garlic mixture and mix gently.  Shape into a loaf and place on a baking sheet sprayed with cooking spray.  Making the loaf on a baking sheet is preferable to making it inside of a loaf pan, because the crust will develop better and the loaf won't be as mushy.

3) Combine topping ingredients. Brush the loaf with half of the topping and bake for 45 minutes.  Brush with the remaining topping and continue to bake 10-15 minutes more, until internal temperature reaches 160 degrees F.  Let the loaf rest, lightly tented with foil, for about 15 minutes before slicing and serving.