It has been a cold, dreary Saturday but that didn't keep us from working on projects, napping and Tim making one of the most delicious meals we have had in a long time. The meatloaf was outstanding. Mom gave it a thumbs up and has replaced one of Tim's favorite chicken recipes with this one in it's ranking of his favorite recipes!
Brown Sugar Meatloaf
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: Serves 4 - 6
- ½ cup loosely packed brown sugar
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 ½ pounds ground sirloin or beef of your choice
- ½ cup milk
- 2 eggs
- 1 ½ teaspoons salt
- ¼ teaspoon ground pepper, rounded generously
- 1 small onion, chopped
- ¼ teaspoon ground ginger, rounded generously
- ¾ cups finely crushed saltine crackers (~12 crackers)
- Lindsey’s Secret Ingredient: chopped fresh rosemary for serving. It’s not necessary but it takes the dish to a whole other level!
Instructions
- Preheat oven to 350°.
- Mix together brown sugar, ketchup and Worcestershire sauce in small saucepan. I double this sauce, so that there is extra for serving. Trust me, you’ll want to too.
- In a mixing bowl mix all remaining ingredients through crackers.
- Shape into a loaf and place in a 9” x 9” pan. You can make it in a loaf pan but the larger pan allows the fat to drain away from the loaf.
- Spread enough of the ketchup mixture on the top to generously cover the loaf. Allow it to drop down the sides. It will help keep the meat moist and add tremendous flavor.
- Bake in preheated oven for 1 hour or until juices are clear. I like to use a miniature meat thermometer, because I find judging whether or not the juices are clear incredibly stressful.
- While the meat cooks bring the extra sauce to a boil and then simmer on low. Serve over mashed potatoes and drizzle with extra sauce and sprinkle with chopped, fresh rosemary to taste.
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