A nice-sized meat loaf is made of 1/2 pound ground pork and 1 pound ground beef. You generally can't buy 1/2 pound of ground pork, so buy 1 pound of ground pork and 2 pounds of ground beef. Freeze the extra. You will want another meat loaf soon anyway. (You can use ground turkey and pork, too. The result is different, but just as good, and possibly less arteriosclerotic.)
Put the beef and pork out for an hour or so before your start or you'll freeze your pinkies.
Preheat the oven to 375 degrees.
Chop half a small onion and sauté in oil until the onion begins to turn clear. Watch the temperature; burned onion is bitter. Remove from heat and tilt the pan to drain as much oil as possible away from the onion.
You could also sauté some celery, red bell pepper, etc. with the onion. These will change the flavor of the meat loaf. Experiment.
Break an egg into a pint jar and shake vigorously until the egg is uniform.
Add 4 tbsp (or more) Worcestershire sauce, about 1/4 cup of ketchup, and three or four healthy shakes of Tabasco sauce. Shake some more.
In a largish bowl, moosh the pork and beef together until the mixture is uniform. Add the sautéed onion and moosh some more. Add the sauce; moosh. Do not worry that you can't get all the sauce out of the jar.
Add 3/4 cup oatmeal. Either instant or regular is OK. (You could use bread crumbs, but the oatmeal is better for you.) Moosh until uniform.
Form the meat mixture into a sort-of ball and transfer it to an oven-proof baking dish that's bigger than the loaf will be. In the baking dish, pat and push the ball into something the shape of a sleeping cat. By now, the rest of the sauce will have drained to the bottom of the jar. Pour it on top of the loaf.
Bake at 375 for one hour.
When you remove the meat loaf, it will be swimming in enough grease to make your arteries slam shut. Use a large spatula (or two!) to lift it out of the baking dish and onto a cutting board. Let stand for ten minutes. Only slice what you need. The leftover meat loaf (if any) slices easier when cold.
Orignially posted: 2012-02-26