Meatloaf

I based this recipe on one from Cook's Illustrated's "Best Recipe" cookbook.

• ½ small onion, finely chopped
• 2 cloves garlic, pressed
• bacon drippings (or oil)
• 2½ lb. ground chuck
• 2 eggs
• 1 tsp. seasoned salt
• ½ tsp. pepper
• 2 tsp. Worchestershire sauce
• ½ C plain yogurt
• 2/3 C dried bread crumbs
• 3 T fresh parsley, minced
• 1/3 C ketchup, plus more for the top

Preheat oven to 350°.

Saute onions in bacon drippings until translucent, add garlic and saute an additional 30 seconds.

In medium bowl, whisk eggs. Add onions & garlic, salt, pepper, Worchestershire sauce, yogurt, bread crumbs, parsley and ketchup. Combine thoroughly.

In large bowl, break up ground chuck. Add mixture to meat and mix it all together with a fork. Be careful not to overmix--it toughens the meatloaf.

Line a jelly roll pan or 9"x13" pan with non-stick foil. Form mixture into a loaf and top with ketchup. Bake until internal temperature is 160°, about 45 minutes. Let meatloaf rest 10-20 minutes before serving.

Serves 8.