Melinda Lee - Clear Channel, Los Angeles
Here’s a meatloaf recipe that provides the solution for anyone who claims
not to like meatloaf: it make converts of all – and it’s great cold
on sandwiches, too!
SERVES 4-6
for the topping:
1 cup, catsup
1/2 cup, light brown sugar (packed measure)
1 teaspoon, dry mustard
for the meatloaf:
1 pound, ground beef
1/2 pound, ground pork
1 large egg, lightly beaten
1/4 cup, finely chopped onion
3 tablespoons, light brown sugar (packed measure)
1/4 teaspoon, black pepper
1/4 teaspoon, dry mustard
1/4 teaspoon, dried sage
1/4 teaspoon, garlic salt
1/2 cup, catsup
3 slices, bread – torn into pieces and soaked in:
1 cup, milk (plus more soaked bread pieces, if needed for texture)
Preheat the oven to 350 degrees. Lightly oil a 9 X 5 X 3-inch loaf pan.
In a small bowl, mix together all the topping ingredients and set aside.
In a large bowl, mix together all the meatloaf ingredients, adding the soaked
bread last. [COOK’S NOTE: more milk-soaked pieces of bread may be added,
a tablespoon at a time, if desired to make a firmer loaf.]
Place the meatloaf mixture in the prepared loaf pan. Bake for 45 minutes, then
remove loaf from the oven, drain off excess fat, and spread the topping over
the top of the loaf. Return the meatloaf to the oven for an additional 45 minutes
or until it has reached desired doneness. Allow the meatloaf to stand for at
least 10 minutes after removing from oven before slicing.
