"Meatloaf...Comfort Food"
Total time
Author: Sheila and Charlie Kerrian
Recipe type: Entree
Cuisine: American
Serves: 6-8
- Meatloaf
- 2 pounds ground beef, 90% or 93% lean preferred
- 2 teaspoons onion powder
- 2 heaping teaspoons minced garlic
- 1 teaspoon sea salt (or to taste)
- 1/2 cup + 1 Tablespoon condensed tomato soup
- 1 large egg
- 1/2 cup Progresso plain bread crumbs
- 1 Tablespoon light brown sugar
- 1 Tablespoon A-1 sauce
- 1 teaspoon Gulden’s spicy brown mustard
- Sauce
- 1 cup condensed tomato soup
- 2 Tablespoons light brown sugar
- 2 Tablespoons A-1 sauce
- 2 teaspoons Gulden’s spicy brown mustard
- *1/2 teaspoon Canola oil for pan, not for meatloaf mixture
- Preheat oven to 400.
- Lightly coat sides and bottom of a 9x5 loaf pan with Canola oil to reduce cleanup time.
- In a large bowl, thoroughly mix all meatloaf ingredients together.
- Press meatloaf mixture evenly in loaf pan, slightly mounded in the center, lengthwise
- Cover and bake for 30 minutes.
- Increase oven temperature to 425, uncover and bake for 30 minutes more.
- While meatloaf is baking, mix sauce ingredients together in small bowl and set aside.
- Meatloaf will shrink away from the edge of the pan when almost done.
- Remove from oven, spread 1/2 cup of the sauce on the top of the meatloaf and return to oven for 5 minutes more.
- Remove from oven and let stand for ten minutes.
- Heat the remaining sauce.
- Slice the meatloaf in half-inch slices and serve with sauce, greens beans, and mashed potatoes.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2019/02/knr-p-231-meatloaf-comfort-food/
3.5.3251