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Tuesday, November 12, 2013

Tangy Meatloaf Comfort Food

It's Tuesday, the day I usually post a recipe.  I recently mentioned that my husband makes the meatloaf for our family.  He has made meatloaf for years.  In fact, his favorite recipe comes out of a 1979 Workbasket magazine.



Tangy Meatloaf

1/2 cup Ketchup (They call it Catsup, but I don't like that word)
2 Tablespoons Brown Sugar
1/2 teaspoon Dry Mustard
4 teaspoon Worcestershire Sauce
2 teaspoons Seasoned Salt
1 1/2 teaspoons Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Pepper
1 Egg
3/4 cups ground up Oatmeal or quick cooking Oatmeal
(original recipe calls for 1 1/2 cups of Wheat Chex cereal crushed to 3/4 cup)
1 1/2 pounds Ground Beef (less lean ground beef makes a better meatloaf)

In a large bowl combine ketchup, brown sugar and dry mustard.
To this mixture add Worcestershire, salt, onion and garlic powders, pepper and egg.
Blend well.  Stir in oatmeal crumbs (or chex crumbs).  You can add 2 T. of finely chopped green pepper and/or chopped onion at this point, if you like.  Mix everything into the ground beef.  It works best to use your hands.  Shape in a shallow pan if you like a crustier outside or into a bread pan. 

Bake at 350 degrees for 70 minutes or until done.


He just puts all the ingredients in a bowl and mixes it together.

He likes to put it in a bread pan but free form is fine too.

Cooked meatloaf ready to slice.

If you would rather, the raw meat can be made into meatballs.