Thanksgiving meat loaf

There are many things to be thankful for. Among them, friends and food.

Recipe: Meat loaf (1 large loaf)

Ingredients:
- 1.5 lb 93% fat free ground beef
- 1 small onion chopped finely
- 1 cup of 3/4 bread crumbs + 1/4 okara
- 2/3 cup catchup
- 3 eggs
- 1/2 tp salt
- 1/2 tp black pepper
- 1 TB dried oregano flakes

- 1 tp dried thyme

- 3 tp worcestershire sauce
- 1 tp onion powder
- 2 tp yellow mustard

Procedure:
1. Line a 9x5 loaf pan with aluminum foil.
2. Beat eggs with salt, pepper, herbs, worcestershire sauce
3. Mix beef with chopped onion and bread crumbs. Then add the wet ingredients except catchup.
4. Knead the mixture with hand until smooth and elastic. About 15 minutes.
5. Add catchup, mustard and any pasty ingredients. Knead thoroughly.
6. Place mixture in loaf pan. Cover top loosely with foil.
7. Bake at 350F for about 1 to 1.5 hours, until internal temperature reaches 160F.
8. Turn out from pan. Allow to cool. Then freeze.
9. Defrost in fridge for 1 day. Then slice and reheat to serve.

Results:
1:36pm, pan lined carefully with foil, do not tear or puncture foil:

1:42pm, all ingredients for the meat loaf:

1:52pm, onion chopped; eggs beaten with herbs, salt, pepper, and worcestershire sauce:

1:56pm, mixing onion and beef:

1:59pm, kneading the mixture really hard after adding crumbs:

2:03pm, catchup and yellow mustard to be added:

2:08pm, kneading mixture vigorously:

2:08pm, texture of mixture when done:

2:12pm, pan filled with mixture:

2:12pm, height of mixture in pan:

2:13pm, to bake at 350F:

3:06pm, loaf baked 55 minutes:

3:27pm, loaf baked 1 hour and 15 minutes:

3:43pm, loaf's strength in holding the thermometer:

3:44pm, loaf interior reaching 160F:

3:45pm, thermometer coming out clean:

3:46pm, loaf's corners:

3:46pm, loaf's top:

3:46pm, loaf's height:

3:55pm, sauce with syrup-like thickness but not quite fatty remaining in pan:

Frozen for 2 days, then defrost in fridge for 1 day, and reheat in oven at 350F before serving:

Observations:
1. Covering the loaf pan from start results in a great loaf.
2. I have learnt from my previous experiment to let the loaf cool and chill. Its flavor is much better developed after a day or more.