Mix well. Form into a loaf**. Bake @ 350 for about an hour and 15 minutes to an hour and a half… (1 & 1/2 is better (Carl)
Let cool about 15 minutes before slicing. Slice only what you want for dinner.
After it has completely cooled, you can slice it thinner, for sandwiches.
NOTE to All:
Meatloaf Side dish for the onion/mushroom recipe.....
It is soooo good.
2 lg. yellow onions, sliced and separated
8–12 oz sliced mushrooms
2 T sugar
2-4 T Yoshida’s Gourmet Marinade
4 T Butter
In a large skillet, over medium heat, melt butter. Just as it
starts to brown, add onions and mushrooms,
cover and let steam for about 3-5 minutes. Remove cover and toss/stir.
Continue to stir as onions reduce and liquid evaporates.
When liquid is, mostly, gone, add sugar to caramelize.
As soon as the mixture is incorporated, add the Yoshida’s and mix thoroughly.
We spoon it over a slice of meatloaf.
Each time I make this up it is just a little different. But, BUT it is soooo good on the meatloaf.