Saturday, April 20, 2013

Hot and Sweet Meatloaf

I love hot and sweet, so I am making a meatloaf that is both. 

1 1/2 to 2 pounds lean ground beef
1 cup oat meal (you may substitute bread crumbs or dried instant potatoes)
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke (Optional)
Several drops hot sauce (to your taste)
2 teaspoons minced garlic
1 teaspoon salt or to taste
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
½ cup tomato sauce (You may substitute catsup if you don’t have tomato sauce)
2 eggs
1/2 cup packed light brown sugar
1/2 cup milk
1 package of dry onion soup mix or chopped onion
1/4 teaspoon ground ginger

Mix all the above ingredients together with your hands.  Shape the mixture into a loaf.  Bake it uncovered in preheated 350 degree oven for 30 minutes.  Make your sauce while it is baking.


1/2 cup tomato sauce or catsup
1/4 cup brown sugar
1/4 cup honey
2 tablespoons Dijon mustard

Whisk sauce ingredients together in a bowl.  Remove meatloaf after 30 minutes and pour sauce over the top.  Raise oven temperature to 375 degrees and return meatloaf to oven.  Cook 35 more minutes.  Take out and let it rest for 15 minutes before serving.

Variation – Make mini meatloaves by putting them in muffin tins.  Cut baking time in half.  Add extra nutrition to them by grating carrots or chopping celery and putting it in the meatloaf.  You may also substitute the oatmeal with other fillers if you like (bread crumbs or instant dried mashed potatoes).  I use what ever I have.  That is the fun of making meatloaf.  It is using what you have.  I also make a savory meatloaf and layer it by cutting the meatloaf in half and putting half in the dish, then a layer with mushrooms and cheese in the middle and put the remaining meatloaf on top.  You can use this recipe, just leave out all the sweet and hot. I have shared that recipe in the past. 

Cold meatloaf sandwiches the next day is a good thing.  Hope you have some left over.

Be happy and may God bless you and yours.  

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