This is another meatloaf recipe (I have one from long ago), and I'm really only adding it to this blog because I want to remember what I put in the sauce, because we really liked it (that and the fact that I have no time write another new post right now - sorry!). The recipe is really quite standard - ground beef, eggs, bread crumbs - I sauteed some onions to put in it, then added a dash of Worcestershire and ketchup. Then I topped it with this sweet yet tangy sauce, and roasted it with some veggies.
We wanted to use lean beef so that we would eat it for leftovers on Monday (we used 93% lean), so it doesn't stay quite as firm as it would when you use the standard 80/20 ground beef. Your call, but the flavor was great and it only crumbled a little bit - so worth the health advantages in my opinion.
- 2 lb ground beef
- 2 eggs
- 1 cup bread crumbs
- 1 teaspoon salt
- 1 medium onion, finely diced and sauteed
- 1/3 cup chicken broth
- Several dashes Worcestershire
- 2 T ketchup
- 2 spoonfuls of the sauce below
Preheat the oven to 350. Saute the onions, then add in the chicken broth, Worcestershire, and ketchup. Cook until the chicken broth is mostly absorbed. In a bowl, mix the beef, eggs, breadcrumbs, S&P, and onion mixture. In a separate bowl, mix all the sauce ingredients. Spoon about two tablespoons of the sauce into the meat mixture.
- 1 cup ketchup
- 1/3 cup brown sugar
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire
Grease your baking dish, then transfer the meat to it and form into a loaf. Brush the sauce on top. We chose to scatter some veggies drizzled with olive oil along the side to roast with it (must be cut into small pieces or they won't get done). Bake the meatloaf for about 1 hr 10 minutes. Wait a few minutes before slicing.