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1
Preheat the oven to 350 degrees.
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2
Place the meat in a large mixing bowl.
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3
Flatten it slightly.
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4
Beat the egg and the egg white in a small bowl.
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5
Add the garlic, bread crumbs and salt and stir to combine.
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6
Pour the egg mixture over the meat, then use your hands to knead the mixture until it is well blended.
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7
Form the meat into a loaf shape, about 8 by 4 by 2 1/2 inches.
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8
Heat the oil in a large heavy pot over medium heat.
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9
Add the meatloaf and brown for 3 to 4 minutes.
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10
Gently turn to brown the other side, an additional 3 to 4 minutes.
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11
Once browned, slide a spatula under the loaf to make sure it has not stuck to the bottom of the pan.
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12
If it has, loosen it and scrape up any bits of meat that are stuck.
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13
Pour the ketchup over the top and down the sides of the meatloaf.
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14
Pour the broth around the meatloaf and stir with a fork to combine with the ketchup.
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15
Add the pickling spices and place 1 bay leaf on each side of the loaf.
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16
Bring the broth to a boil.
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17
Cover the pot and place it in the oven.
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18
Bake until the meat loaf is firm, about one hour.
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19
Remove the meatloaf from the oven, remove the bay leaves and the spice bag, cool and refrigerate over night.
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20
About 40 minutes before serving, remove the meatloaf from the refrigerator, lift the layer of fat from the top of the gravy and place the pot, covered, over medium-low heat to warm, about 20 minutes.
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21
Add additional cold water if the gravy seems too skimpy.
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22
Serve in 1-inch slices with mashed potatoes.
