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Mom’s Meatloaf for Busy Days

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This week we have been beyond busy. Still harvesting fall greens from the garden. Still pulling out stray gourds from the tangle of vines on the manure pile. Still moving potted tender perennial herbs from the herb garden to the attached garage to get them acclimated for a winter’s rest.

When my sons come this weekend with their families, I’ll have plenty for them to do. And since we’ll all be outside working together, the food I fix will be easy, family-friendly meals like these.

My newest favorite meatloaf

Ingredients

2 large eggs, lightly beaten

3/4 cup milk

2/3 cup finely crushed saltine crackers

2/3 cup finely chopped onion

1/2 teaspoon salt

1/2 teaspoon rubbed sage

Black pepper – I used several grinds of whole peppercorns, so start with 1/2 teaspoon

1-1/2 pounds ground chuck

Several shakes Worcestershire sauce – 2 teaspoons or so

Sauce

Whisk together well until sugar is dissolved:

1-1/2 cups catsup

3/4 cup packed brown sugar, dark or light

Important:

Put 1/2 cup sauce aside to mix in with meatloaf. Put 3/4 cup aside to serve with meatloaf. Use the remaining sauce to brush on top of meatloaf before baking.

Instructions

Preheat oven to 350°.

Combine eggs, milk, crackers, onion, salt, sage, black pepper and 1/2 cup sauce until well mixed.

Add beef and mix thoroughly but use a light hand. The reason is if you overwork the mixture, meatloaf may turn out tough.
Shape into a loaf, about 8×4.  Brush with sauce. (See tip above). Bake 50-60 minutes or until thermometer reaches 160 degrees. Let sit about 10 minutes before serving with reserved sauce. Serves 5-6.

Tips from Rita’s kitchen

  • Just sub in beef broth for milk.
  • Instead of making sauce, use a bottled high quality barbecue sauce.
  • Ground sage measures different from leaf sage. Use a bit more if using leaf sage.

Permanent link to this article: http://abouteating.com/moms-meatloaf-for-busy-days/

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