Upside-Down Meat Loaf

This recipe comes from the book Saving Dinner by Leanne Ely. I checked it out from the library and chose 3 recipes from it this week. Unfortunately, 2 of the 3 turned out worse than I would have liked but not really because they were bad recipes. I actually like the concept of the book. The recipes seem easy, there are a lot of them, and she recommends sides for each main dish. The organization of the book is not my favorite because I don't plan to follow her full week plan, but the ideas are good and quite simple.
I really liked the sauce on the top of the upside down meatloaf, but I had pre-chopped an onion and it ended up being super strong and taking over the whole meatloaf. I want to try this again with a freshly chopped onion to see what it really tastes like. I've not made a meatloaf with buttermilk and oats before, so I really want to try this another time.

Ingredients

• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1 1/2 lbs extra lean ground beef
• 1 3/4 cups oats
• 3/4 cups buttermilk
• 2 eggs
• 1 teaspoon salt
• 1 onion, chopped
• 1/4 teaspoon ginger

Directions:

Preheat oven to 350. Lightly grease a 5 X 9 inch loaf pan.
On the bottom of the pan, press brown sugar, then spread the ketchup over the sugar.
Meanwhile, in a large mixing bowl, combine remaining ingredients. Make a loaf out of mixture and place it carefully on top of the sugar/ketchup mixture in the loaf pan.
Bake for 45 minutes to an hour or until juice runs clear.

Mine took a good hour and 15 maybe longer to be done. I think that is because the onions were cold - everything was very cold. Who knows. It was just a bad meatloaf day. Next time I will definitely use a fresh onion and possibly saute it first.