All of us remember old favs from our childhood. Meatloaf was one of those. For some unknown reason, I had my taste buds set for a moist, tasty meatloaf for a long time. Since my mom did not write down her version, I found one as close as I could come to my mom’s—wish she was here to guide me. Since she is not, I am left to simply recreate what I remembered of what she included.
A couple of things stand out. For one thing, her meatloaf was so moist. I’ve had meatloaf since then; not the same—not even close. My mom mastered a close balance between the protein and the sweetness.
The topping stands out in my mind—sweet and moist. After a few tries, I think I have captured, not only the moist texture and loose structure, but the super savory, sweet taste.
Try this one, and tell me what you think!
Here is my recipe and how I put this one together:
2 tablespoons butter
1/2 cup chopped onion
1/2 cup finely chopped green pepper
1/2 cup chopped celery
2 cloves garlic minced
1 1/2 pounds ground beef
1 tablespoon Worcestershire sauce, gluten free
2/3 cup catsup
1 tablespoon sweet relish pickles
1 cup bread crumbs, gluten free
2 large eggs beaten, slightly beaten
1 1/2 teaspoons salt
1. Preheat oven to 350 degrees Fahrenheit. Spray an 8 1/2-inch by 4 1/2-inch loaf pan with gluten free, non-stick cooking spray.
2. Place butter in heavy duty skillet over medium-low heat. Add onion, pepper, celery and garlic. Sauté until slightly tender, about 3 to 5 minutes. Remove from heat.
3. Place beef, Worcestershire sauce, sweet relish pickles, bread crumbs, eggs and salt in a large mixing bow. Using a wooden spoon, stir to break up meat and slightly combine. Add sautéd vegetables. Using clean hands or gloves, work vegetables into meat mixture. Place loosely (do not pack) into prepared loaf pan; set aside.
3 tablespoons brown sugar firmly packed
1 teaspoon dry ground mustard
1/4 cup catsup
1. Place brown sugar, dry mustard and catsup into a small mixing bowl. Stir to combine.
2. Spread over top of uncooked loaf.
1. Place uncooked meatloaf in loaf pan in the middle of a baking sheet to avoid oven cleanup. Bake for one hour or until instant read thermometer reads 180 degrees Fahrenheit.
2. Remove from oven and tent for 10 minutes before slicing.
Preparation Time: 25 minutes
Cooking Time: 1 hour and 5 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 40 minutes
Nutrition (per serving): 486 calories, 282 calories from fat, 30.8 g total fat, 157.2 mg cholesterol, 1221.8 mg sodium, 565 mg potassium, 28.5 g carbohydrates, 1.3 g fiber, 18.2 g sugar, 23.8 g protein.
Author: Dr. Jacquelyn P. Horne