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27 September 2011

Best meatloaf ever.

My mom is a great cook.  Everything she makes is delicious.  Well, everything but meatloaf.  My mom's meatloaf was the worst.  I can remember my brother and I gagging at dinner because the meatloaf was the same consistency as Alpo. 

As a result, my meatloaf wasn't the best. 

Wasn't.  Past tense.  Once I found this recipe, I became the meatloaf queen.

This is the best meatloaf I have ever eaten.  It's out of the WVU Neonatal ICU cookbook.  I've tweaked it a little to our tastes and it's fantastic.

1 1/2 pounds ground beef
1 c. bread crumbs
1 finely chopped small onion
1 egg
1 1/2 tsp. salt
1/2 tsp. pepper

Mix above ingredients together.

Then combine:
3 (8 oz.) cans tomato sauce
3 Tbsp. vinegar
3 Tbsp. packed brown sugar
2 Tbsp. yellow mustard
2 Tbsp. Worcestershire sauce

Add about 1/2 cup tomato mixture to meat.  Mix well and shape into loaf.  Place in baking dish and pour remaining sauce over top.  Bake at 350 degrees for 1 hour and 15 minutes, basting occasionally.

You could also put your loaf pan down inside your crock pot and cook on low for 8 hours. 


Go make it.

You know you want to.

I'm linking up with Comfy in the Kitchen this week.  Check it out.


Anonymous said...

I'm wanting to try this but I have a question.Do you use plain bread crumbs or seasoned ones?

Charli said...

I've used both. I like the plain a little better.

Anonymous said...

Thanks for letting me know.I cant wait to try this.

Anonymous said...

Did you mean 1/2 of the mixture in the meatloaf, then half for the top? I made this and it's very tasty...my family loves it, but I always have a lot of extra sauce left when I only use 1/2 cup in the mixture and use the rest for the top. It seems to be too much sauce for the top. Just curious.

Charli said...

Yes, 1/2 the mixture in the meatloaf and 1/2 on top. It is pretty saucy.