Rosemary Meatloaf

The boyfriend found this recipe (originally from food.com, now geniuskitchen.com) years ago.  It is now our go-to meatloaf recipe.  And I was horrified to realize earlier today that I had never blogged it.  We usually use fresh rosemary (unless the store is out) and a bit more than is called for.

INGREDIENTS

2 large eggs
3⁄4 cup milk (or water or broth)
3⁄4 cup rolled oats (quick or old-fashioned)
2 teaspoons instant minced onion
1 1⁄2 teaspoons salt
1⁄2 teaspoon thyme leaves
1⁄2 teaspoon rosemary, crumbled
1⁄2 teaspoon pepper
2 lbs lean ground beef
1⁄2 cup ketchup


DIRECTIONS
Heat oven to 350 degrees.
Spray a 13 x 9 x 2 inch baking pan with nonstick spray.
In a large bowl, beat eggs slightly with a fork.
Add milk and oatmeal and let stand until liquid is absorbed (about 5 minutes) Stir in remaining ingredients, except meat; mix well.
Add meat, using your hands or a sturdy spoon and mix until well blended.
Shape into a loaf in your baking pan.
Make an indentation (trough) down center of loaf and fill with ketchup.
Bake for 1 hour or until loaf is done (should not be pink in the middle).
Remove from oven and cover with foil--let stand 10 to 15 minutes before serving and it will cut nicely.