Anyway, I like that this one doesn't have any tomato ingredients in the actual meatloaf itself. It allows you to taste the meat, and it lets you enjoy the sauce more, as the flavors are different. Complementary, but different. One of my favorite parts is the addition of the mustard to the topping. In my opinion, that keeps it from being overly sweet. There were "oohs" and "ahhs" coming from all around the table tonight, so I definitely need to make this stuff more often!
Photo courtesy of Recipezaar
THE BEST MEATLOAF
(Cyndy-Peytonsmommy31804)
1-1.5 lb. lean ground beef
1/3 C seasoned bread crumbs
¼ C grated Parmesan
Freshly ground pepper
1 egg
1 tsp. dehydrated onion (or ½ c. chopped onion, or some onion powder)
1 garlic clove, minced (I use more)
½ tsp. Italian seasoning
Red pepper flakes, to taste
Salt, to taste
Preheat oven to 350*.
Combine all ingredients and put into loaf pan.
In a small bowl combine:
1/3 c. brown sugar
1/3 c. ketchup
1 TB mustard
Pour this on top of meat mixture, and bake for about 45 minutes to an hour.
*Amy's notes: I like to double the meat mixture (using ground turkey) and keep the sauce amounts the same.
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