This recipe for meatloaf falls under comfort food for me. The earthy nature of the sage warms the flavor notes and the thyme adds just the right touch of brightness. You could always add sautéed onions and peppers if that is what you are accustomed to. I like it just like this.

• 2 slices bread
• 3 lbs ground beef
• 2 eggs, beaten
• ½ c. milk
• 1 1/2  tsp garlic salt
• 1 tsp Worcestershire sauce
• 3 T ketchup
• 1 tsp dried sage
• 1 tsp dried thyme

1. Break bread slices into pieces, and put into blender to make fresh breadcrumbs.
2. Place ground beef in a large mixing bowl.
3. Form a well in the middle of the meat. 
4. Sprinkle breadcrumbs over meat.
5. Pour all remaining ingredients into the well, and mix them with a fork.
6. Mix the liquid and the meat, gently. Try not to overwork the meat too much.
7. Cover a baking sheet with aluminum foil for easy cleanup.
8. Mold into two loaves and place on the prepared baking sheet (I prefer to use a baking sheet instead of a loaf pan because I really don’t like to have the meat sitting in the grease. Plus, this is much easier to clean!)
9. Bake at 350 for 50 - 60 minutes, until the center is no longer pink.
10. Each loaf makes 4-5 servings

Loaves can be cooled, wrapped and frozen. For an easy meal that requires very little cleanup, thaw one of the loaves in the frig or the microwave. Place in a snug, glass baking pan (a bread pan works well). Heat at 350 for about 30 minutes until hot. Top with hot gravy, marinara sauce or ketchup for last 10 minutes. Leftovers are delicious!