1 lb. total ground veal/pork/beef mixture
3 fresh thyme sprigs, remove thyme leaves, and finely chop
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup of onion, finely chopped
1/2 cup plain breadcrumbs
1 tablespoon bbq sauce
1 teaspoon worchestershire sauce
2/3 cup ketchup
1 clove garlic, minced
1. Combine all ingredients together in a large bowl and mix thoroughly with your hands.
2. Place in a glass or pyrex loaf pan, or similar. Press down so it's even and flat on the top. You want to press it in there so it will hold together after it's baked.
3. Bake at 375° for 1 hour. After a 1/2 hour in the oven, carefully spill any grease off the top of it. This is important because you don't want it too greasy and mushy. You want it to brown on the top and outside.
4. Let it sit for 5 minutes, then slice into thick wedges.
Note: You can adjust the seasonings as you see fit. I rarely measure. So if you like a little more smoky bbq flavor, add a bit more bbq sauce. If you like it with more garlic, use more garlic powder, etc. Sometimes I'll add a little more thyme. If you do add more ketchup or anything liquidy, just add a tad more breadcrumbs. The idea is you want a moist meatloaf. Too much breadcrumbs will make it dry, but not enough will cause the meatloaf to fall apart when you slice it.