Posts tagged ‘Recipes’

October 9, 2011

Six Word Saturday, revisited: Meatloaf recipe

by Janie Jones

As promised, here’s my Meatloaf in Tangy Red Sauce Recipe. It’s a fall/winter favorite with the Jones family; we’re talking Real American Comfort Food! I can’t take full credit for it, I got it years ago out of a recipe magazine, but I have tweaked it a bit along the way. The original version called for 2 pounds of meat, but if you double it, and manage to keep the kiddies from chowing down the whole thing in the first setting, the extra meatloaf freezes very nicely and reheats for a quick easy meal later on.


2 eggs, beaten
1/2 bread crumbs
half an onion, finely minced
about 1/4 cup creamy horseradish sauce (I like Woeber’s Sandwich Pal brand)
about 2 tablespoons of parsley
about 2 teaspoons of season salt
about 1/4 teaspoon of ground black pepper
2 pounds 75-80% lean ground beef (higher quality meat is not as savory and dries out easily, but can be substituted)

Ingredients for Tangy Red Sauce:
12 oz jar of chili sauce
about 1/3 cup of ketchup
about 2 teaspoons Worcestershire sauce
1 teaspoon ground dry mustard
about a dash or two of hot pepper sauce

Mix all sauce ingredients and set aside.

Preheat oven to 350.

In a large bowl, combine all meatloaf ingredients. Be sure to thoroughly incorporate all ingredients. As gross as it is, it seems to work best if you squish through clean fingers until meat has a creamy, sticky texture.

Pat into rectangular, loaf shapes; trying to keep the thickness consistent through out the loaf. I prefer to make 2 one pound loaves or 4 half pound loaves (yesterday’s 6WS picture was a double recipe, which yielded 4 one pound loaves), I don’t recommend a 2 pound loaf. Smaller loaves cook a little more quickly, and more evenly, and make for good portioning if you want to have leftovers to freeze.

Place into greased cooking tin(s). Top with about half of Tangy Red Sauce. Bake 20-30 minutes. Baste with about half remaining sauce. Cook another 20-30 minutes. After 40 minutes, check for doneness with a meat thermometer. Meatloaf is done when center of loaf reaches 165. If you don’t have a meat thermometer, pierce with a table knife, the meat should feel firm inside. Larger loaves will take longer to reach doneness, but do not over cook. A dry, crusty meatloaf is a sad, sad thing.

When meatloaf is done, gently heat any remaining Tangy Red Sauce in microwave or on stove top on medium-low. Extra sauce may be used as a “gravy” for meat. Our family will make extra Tangy Red Sauce and spoon over mashed potatoes, too.

If you have leftovers, refrigerate or freeze promptly. For safest thawing, place frozen meatloaf in refrigerator overnight to slow thaw. Cover meatloaf when reheating to help retain moistness. Extra sauce can be frozen as well and thawed to serve with reheated meatloaf.

Serving suggestion: Serve with extra Tangy Red Sauce, real mashed potatoes (no instant potatoes, please! respect your meatloaf and sauce!), buttered green beans and/or cheesey cauliflower. We had caramel apples for dessert last night, but other yummy options are hot chocolate chip cookies and vanilla ice cream, chocolate cake or cherry or apple pie. Yummmm. Thank goodness there’s leftovers, my mouth is watering again!

If you are looking for a good Mashed Potato recipe, I suggest the Jones family favorite spuds:

A mess o’ peeled and diced potatoes. We like about 10-12 medium to large potatoes. We will mix up the kinds of potatoes, some Idaho bakers, some Yukon gold, some red potatoes.

Boil vigorously until spud pieces easily break when stabbed. Do not over cook or you will have potato sauce, instead of mashed potatoes. Drain when done. Reserve.

In pot over low heat, add 1/4 to 1/3 cup of real butter. Add season salt and ground black pepper to taste, a tablespoon of dry chervil and 1 teaspoon of minced garlic, if desired. When butter is almost melted, remove from heat, transfer to a stable, heat safe surface. Add potatoes to the pot and mash until desired consistency. I like mine just a little chunky. Then return to low heat and add about a 1/4 cup whole milk and about 1/2 cup of sour cream. Mix well and cover. Allow to sit over low heat 4-7 minutes to allow flavors to blend into potatoes. Stir frequently. Taste. You can add more seasonings, butter or milk to reach a consistency and flavor to your taste.