OK, I don't have an exact recipe, but I'll tell you exactly what I do to it. I usually start throwing stuff in a bowl when I cook.
This is a huge meatloaf to last several days...... You may want to cut it down.
4 or 5 lbs of hamburger meat......I used 2lbs of ground beef, and the other 3 lbs was ground chuck
1 medium sized, (not the little one) HOT Pace Picante sauce (sometimes I add one can extra med Rotel tomatoes with it)
2 very large red onions
4 large eggs
1 sleeve of crackers crumbled almost into a powder.
A lot of black pepper, and a little bit of salt.
Mix it up real well, build your meatloaf in the pan.
I have a huge pan that almost covers the entire rack, and I form the meatloaf. It looks more like a sheet cake, but make sure that you leave the sides open because there is going to be some liquid come out. You may have to take a turkey baster and pull some of the juice out along the way.
Place it in the oven for 2 hours @ 350* in the beginning, and check it to make sure the top doesn't start turning too dark. If it does, take a large piece of aluminum foil and mold it over the top, but it doesn't have to be attached to the pan.
Just before I pull it out, I make a Ketchup topping. Guessing, I probably use 2 cups of ketchup and approx. 1/3 cup of brown sugar. Mix it up and taste it to see if it has a sweeter taste. If not, add a little more brown sugar. Then pour it over the meat loaf and don't put the aluminum foil back on it. Make sure it stays in there until the ketchup topping is heated through, but don't let it burn as it has sugar in it. Use as much ketchup as you want for the topping, but that is about the ratio of Ketchup to brown sugar I use.
This is warm but not to the point that it destroys the flavor of the meat. You will not be fanning your mouth.
