Thursday, March 30, 2017

Nostalgia Meatloaf

Nostalgia Meatloaf
(6 servings)


1 tbsp. Unsalted Butter
1 medium Yellow Onion, minced
1 cup Plain Tomato Sauce
1½ tbsp. White Vinegar
1½ tbsp. Brown Sugar
1 tbsp. Dijon Mustard
1½ tbsp. Worcestershire Sauce
3 slices White Bread, crust removed and torn
½ cup Milk
1½ lb. Ground Chuck
½ cup Fine Breadcrumbs
2 large Fresh Eggs, lightly beaten
2 tsp. Kosher Salt
½ tsp. Black Pepper


In a medium skillet, melt butter over medium heat.  Add onion and cook until softened, stirring occasionally, for about 8 minutes.  In a small bowl, whisk tomato sauce, vinegar, brown sugar, mustard and Worcestershire.  In another small bowl, combine the bread and milk.  Then gently squeeze the liquid out and transfer bread to a large bowl.  Discard the milk.  Add the onion, ground chuck, breadcrumbs, eggs, salt, pepper and a ¼ cup of tomato mixture.  Mix until combined and transfer to a sprayed foil lined the 9x13 pan.  Form into a 5x9 loaf and cover it with remaining tomato mixture.  Bake in a pre-heated 350-degree oven for an hour and 10 minutes, or a thermometer reads 160-degrees in the middle of loaf.  Let rest 10-15 minutes before slicing and serving.

Note:               You can use a 5x9 loaf pan if desired for about the same cooking time.

Ideas for Future Efforts

No comments:

Post a Comment