Monday, November 23, 2009
Meat loaf is the ultimate comfort food, especially when served with a hearty helping of mashed potatoes. This is my favorite meatloaf recipe that I've come across so far, far better than meat loaf made with condensed vegetable soup. Although it's a subtle change, adding brown sugar and dry mustard to the ketchup glaze really makes a big difference.
from the Better Homes and Gardens New Cookbook
2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs (2 1/2 slices)
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoons dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 1/2 pounds lean ground beef, ground lamb, or ground por
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard
1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
2. Bake in a 350 degree oven for 1 to 1 1/4 hours or until internal temperature registers 160 degrees on an instant read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.