Sunday, February 15, 2015

Shay's Meatloaf

I still hold big love for my favorite meatloaf, but I don't always have the time to make it- especially on weeknights. I had been eyeing this meatloaf recipe for awhile and whipped up the meatloaf before work so I could pop it into oven when I got home.

It was easy to prep, and unlike my other meatloaf recipe, you bake this in a 9x9 baking dish. Thus, when the meatloaf is cooked, you cut it up... kind of like a casserole. The meatloaf mix is very moist/wet, and it was very tasty! I love a nice ketchup concoction on top of my meatloaf, but felt it was too sweet. I'm putting the original recipe below, but have added my edits in italics next to the ingredient. All in all, it was easy, tasty, and a nice comforting meal to a long week. While the meatloaf baked, I wrapped individual potatoes in foil and tossed it into the oven for some baked potatoes to accompany this dish,

  • 1 lb ground beef (used 85% lean, but may use 90% lean next time)
  • 1 cup Saltine cracker crumbs (that's about 12 crackers) (used whole wheat Saltines)
  • 2 eggs, beaten
  • 1 onion, chopped
  • 1 tsp salt
  • 5 Tbsp Worcestershire sauce, divided
  • 1 (8 oz) can tomato sauce
  • 1 cup ketchup (will cut down to 2/3 cup next time)
  • 2/3 cup brown sugar (will cut down to 1/4 cup next time)
  • 1 tsp mustard
  • Baked potatoes (optional)

  1. Preheat oven to 350 degrees
  2. Mix ground beef, cracker crumbs, eggs, onion, salt, 3 tablespoons Worcestershire sauce,  and tomato sauce in a bowl.  
  3. Put in  a greased 9x9 inch baking dish, bake 60 minutes. (Toss in foil-wrapped baked potatoes simultaneously.)
  4. Meanwhile, combine remaining 2 Tbsp Worcestershire sauce, ketchup, brown sugar and mustard in a bowl.  
  5. Once 40 minutes is up, top casserole with sauce and return to oven for 15 minutes.


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