Teresa's "everybody Loves It" Meatloaf

This recipe is pretty easy to put together and freezes REALLY well, if it lasts long enough to freeze that is. With just two adults in my house, we usually go through the first loaf the first night I make it. The second loaf is great to warm up for leftovers, or slice and make meatloaf sammies. Yum!

• Ready In: 1 hr 25 mins
• Serves: 6-8
• Yields: 2 loaves

Ingredients

• 2  pieces  toast, cubed
• 3⁄4 cup milk or 3⁄4 cup half-and-half cream
• 2  lbs  lean ground meat (I mix and match using ground dark meat turkey, ground chicken, lamb, or buffalo)
• 1  ounce  soup mix, dry (garlic, herb, onion, etc)
• 1  small onion, finely chopped
• 1  tablespoon basil
• 1  tablespoon thyme
• 1⁄2 tablespoon cayenne
• 2  tablespoons parsley
• 2  eggs, beaten
• 1⁄4-1⁄2 cup  breadcrumbs (optional)

• Topping

• 1⁄3 cup brown sugar
• 1⁄2 cup tomato sauce
• 1  teaspoon Worcestershire sauce

Directions

1. Don't cut the recipe in half. You'll end up needing the second loaf. . . trust me. :). Soup mix is 1 package of dry soup mix, your choice of flavor. I like the onion soup mix myself.
2. Combine cubed toast and milk or half and half; set aside to soak.
3. Mix ground meat, soup mix, onion, basil, thyme, cayenne and parsley. Use listed amounts or to taste.
4. Mix in bread and milk. The mix should be workable but not too tight.
5. Beat eggs and add to meat mixture. Blend well.
6. Add bread crumbs to consistency desired if needed.
7. Divide mixture between two loaf pans.
8. Make shallow impression down the center of the top of each loaf to keep the topping on.
9. Topping: Mix brown sugar, tomato sauce, and Worcestershire sauce together well. Pour equal amounts of topping over top of each loaf.
10. Bake 60 to 75 minutes at 350 degrees Fahrenheit.