Meat loaf is one of my comfort foods. My mother used to make a variation of this recipe when I was growing up, and I made it for my children when they were growing up. Give it a try.
White Apron Meat Loaf
A hearty, savory, comfort food
Write a review
- 2 pounds ground beef
- ½ cup cracker crumbs (I use Ritz Crackers)
- ½ cup diced onion (I sauté mine, but you can use them raw)
- 2 tablespoons fresh parsley chopped (you can use dry flakes)
- 2 tablespoons prepared mustard
- 1 teaspoons salt
- ¼ teaspoon fresh ground pepper
- 2 eggs (beaten)
- ¼ cup milk
Piquant Sauce Ingredients
- ½ cup ketchup
- 1 teaspoon prepared mustard
- 3 tablespoons brown sugar
- ¼ teaspoon nutmeg
- 1-2 teaspoons prepared horseradish, optional
- Preheat oven to 350 degrees, and grease a loaf pan.
- Combine the beaten eggs with the milk, and stir well. Then put all ingredients into a large bowl, and mix thoroughly.
- Put meat mixture into prepared loaf pan, and bake at 350 degrees for 1 ½ to 2 hours.
Piquant Sauce Directions
- While meat loaf is baking prepare sauce by stirring together all ingredients.
- For the last 30 minutes of baking, glaze the loaf with the sauce.
- I usually make extra sauce so that my family can add more as desired.
White Apron Blog http://whiteapronblog.com/
While it’s baking, prepare the sauce.
By the way ~ Leftover meatloaf makes delicious sandwiches. We heat it up, put it on a bun in place of a hamburger patty, and call it a “meatloaf~urger.” It’s a mouthful, but it’s delicious. I don’t like cooking hamburgers inside, so sometimes, when the weather isn’t cooperating for grilling, I make a meatloaf just for meatloaf~urgers. I leave the sauce off when I do that.
I actually think I might like them better than hamburgers. Try it. You’ll love it, and you’ll want to thank me. So … You’re welcome!