don't let this picture deceive you, this meatloaf does not taste like it looks
Preheat oven to 400 degrees F.
In a large bowl, lightly beat 1 large egg.
1 small onion, diced finely
at least 2 large cloves of garlic, minced (I use 3 or 4, depending on the size)
fresh rosemary, finely chopped (you want to end up with about 1 teaspoon of finely (we're talking the consistency of dust) chopped rosemary)
1 cup fine, dry bread crumbs
between 1/3 and 1/2 cup ketchup
1.5 Tablespoons Worcestershire sauce (I usually use more but I love the stuff)
1 teaspoon Tobasco sauce
pinch of salt
Mix it up until you've got a paste. Mix in a package of extra lean ground beef. You're shooting for between 1 and 1.5 pounds of beef. At this point you have to get right in with your hands and smoosh it all together.
Put about half of the mixture into a regular-sized loaf pan. Add a layer of grated cheese (I use about a cup of extra-old cheddar.) Top with the rest of the beef. I always put a bit more cheese on top. Not enough to completely cover the meatloaf (otherwise you end up with a nasty skin on your meatloaf) but just enough to form some crunchy parts.
Bake for 45 minutes, or until internal temperature reaches 160 degrees F. I used to make this in a dark-coloured nonstick pan and it would take about 10 - 15 minutes less time to cook. Now I make it in a glass loaf pan and it takes the full 45 minutes.
Top with tomato sauce (or gravy, if that's how you roll.)
Last night I served the meatloaf with green salad and garlic-mashed potatoes (topped with baked potato toppings because we are fat kids.)