Thursday, July 26
Another recipe courtesy of pauladeen.com. Both meatloaf and Paula get a bad rap. I happen to find both amazing. I did alter her recipe ever so slightly. I have had some meatloaf disasters, where meatloaf soup might be a more appropriate name. Too many liquids added to a meatloaf recipe, or ingredients that water down the flavor are what I think turn most people off to the idea of meatloaf.
The barbecue flavoring is a great idea. It doesn't take much away from the idea of traditional meatloaf, just adds some pizzazz. I made two loaves and the leftovers made great sandwiches.
Quick and easy, moist and delicious! Thanks, Paula.
1 1/2 lbs. ground beef
1 cup bread crumbs
1 small onion, diced
1 egg, lightly beaten
1 1/2 tsp. salt
1/2 tsp. pepper
1 (8 oz) can tomato sauce
3 TBLS. vinegar
3 TBLS. brown sugar
2 TBLS. Dijon mustard
2 TBLS. Worcestershire sauce
1/2 cup water, to thin necessary
Preheat oven to 350 degrees.
Mix together the beef, bread crumbs, onion, egg, salt, pepper and 1/2 cup of the tomato sauce. Form the mixture into a loaf and place in a shallow baking dish.
Stir together remaining tomato sauce, vinegar, brown sugar, mustard and Worcestershire sauce. Pour sauce over the meatloaf.
Bake 1 hour, basting every 15 minutes with pan juices.