Cooking with Pizazz

What's going on in my kitchen…..

Not Your Mama’s Meatloaf

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This is a basic recipe for meatloaf.    I dressed it up a little though.  I didn’t have 1 1/2 pounds of ground beef in the freezer but I did have 1 pound and I found 1/2 pound of ground veal.  Mixing two different meats together was really good.  A 1/2 pound of ground pork would be good too!  The thought of adding 1/2 pound of venison crossed my mind but I decided not to since I like to eat venison with spicier ingredients to hide that wild taste.  Some people probably wouldn’t mind it though.  I put everything else in the meatloaf as the recipe calls for except I had 1/2 of a green and red bell pepper leftover in the refrigerator that just seemed to be crying out to me.  So I chopped those up and put them in the meatloaf.  Most leftover veggies go well in meatloaf.  This recipe was enough for supper for hubby and I and then sandwiches for lunch the next day.  Half of the meatloaf was still leftover so I put that in the slow cooker spaghetti the following morning.  This meatloaf could easily feed a family of 4 with enough leftovers to make spaghetti the next day minus the sandwiches.  I served the meatloaf with mashed potatoes and gravy and peas.  Yummy!

1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs or cracker crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoon prepared mustard
1/3 cup ketchup

Preheat oven to 350 degrees F. In a large bowl, combine the beef, egg, onion, milk, and bread or cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, or form into a loaf and place in a lightly greased 9×13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F for 1 hour.

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January 12, 2014 - Posted by | Beef, Freezable, Leftovers, Main Dishes | , , , , ,

1 Comment »

  1. Looks delicious!

    Sean

    http://breslanta.com

    Comment by Sean Breslin | January 12, 2014 | Reply


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