1-1/2 pounds lean ground beef (you could use ground turkey)
Bake 50 to 55 minutes or until meatloaf is done (160°F for beef, 170°F for turkey), until it is not pink in center and juices show no pink color. Let stand 5 minutes before slicing.
That is where my meatloaf recipe stopped. I would sometimes spread some catsup on top and call it done. A couple of years ago, I learned to put a sauce on the top (thanks Rita G.) Twenty minutes before the meatloaf is done, drain the grease/liquid.
In a sauce pan put in 1 cup of ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce. Bring to a boil. Spoon over meatloaf and finish baking meatloaf. Now it is finished.
Any extra sauce can be served on the side.