Meatloaf - For People Who Hate Meatloaf

Some people like meatloaf.  Based on my personal experience, however, I think many people do not.  Most meatloaf is just.......well, yucky.  Kind of, "Why would you do that to ground beef?"

At least those were my thoughts until I stumbled across this recipe about 10 years ago.  I was attending a "Bring Your Favorite Dish With the Recipe" potluck, and this meatloaf was one of the entries.  Wow, was I surprised!  It was delicious.

Several friends have now had this recipe at my house, and  I can't tell you how many have said, "I really don't like meatloaf, but this is really good!"  In fact, one of them is wanting me to hurry up and get this recipe posted! 

So, E, this is for you!  Happy Cooking!

Ingredients for 1 large loaf:


1 1/2 Pound Ground Meat  
     I usually mix 1 pound Turkey with 
     1/2 pound Beef.
1 Egg
1 Cup Italian Bread Crumbs  
     Sometimes I blenderize rolled oats 
     and use instead.
1/2 8 oz. Can Tomato Sauce
1/2 Small Onion, chopped  
     You can also use 1 Tbs. dry minced onion
1 Clove Garlic
1 Beef Bouillon Cube, dissolved in a small amount of water
1/8 tsp. pepper


Ingredients for the Sauce:


1 1/2 Tbs. Cornstarch
2 Tbs. Brown Sugar
3/4 Cup Hot Water
1 Beef Bouillon Cube
1/2 8 oz. Can Tomato Sauce
3/4 Cup Sherry Cooking Wine
1 Tbs. Vinegar
1 tsp. Mustard

Mix the meatloaf ingredients together and shape into a loaf. Bake at 350F degrees for 40 minutes.  Remove from the oven and carefully pour off any accumulated fats.  Top the meatloaf with the prepared sauce (see below) and return to the oven for another 30 minutes.  If your pan is shallow, baste often. 

Sauce

While the loaf is baking, combine the sauce ingredients in a small sauce pan, mixing very well.  Stir frequently over a medium heat until the ingredients just start to boil or become thickened.  Set aside until time to pour over the meatloaf. 

Arrange slices on a platter and pour over the sauce for a beautiful presentation.

This also freezes very well.  I almost always make 4 batches at a time and freeze the 3 extra loaves.  Let thaw in the refrigerator, then bake as normal.  If you bake from frozen, turn your heat down to about 300F degrees and bake until it has an internal temperature of 170F degrees.

Thank you, Mrs. Norma Partridge, for such an amazing recipe. My family now enjoys meatloaf and the credit goes completely to you.

Thanks for stopping by,

Ellie