Friday, April 17, 2009
Amish Meatloaf with Sweet & Sour Sauce
Growing up, I didn't care too much for meatloaf. It was just so poor. I was convinced that only poor families ate meatloaf. We had it at our table a lot; I vowed that when I grew up, I would never eat meatloaf again.
And so for a long time, I didn't eat it, wouldn't even consider it. I can remember being appalled that people would actually order meatloaf in a restaurant. I don't recall when I came off my high mountain and joined the common folk, but I know that I've missed some mighty good eating. And made right, I would certainly serve it to company. This is a recipe I have served to company. The ingredients are simple, but the flavor speaks volumes.
Ole Sweetie-Pi and I agree: we love this meatloaf. If your preference is savory, you may not care for this as the sauce is definitely sweet, but that just satisfies my sweet tooth.
Once again, I fall back on one of my favorite cookbooks by Marcia Adams, New Recipes From Quilt Country.
Meatloaf with Sweet & Sour Sauce
1/2 cup ketchup
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
2 tablespoons cider vinegar
1/2 teaspoon nutmeg
2 eggs, beaten
2 small onions, finely diced
1/2 cup fresh parsley, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cracker or unflavored bread crumbs
2 pounds lean ground beef
Preheat oven to 350 F.
To make the sauce: thoroughly combine all sauce ingredients in a small bowl. Set aside.
To make the meat loaf: In a large bowl, add the beaten eggs, half the sauce, and the remaining ingredients. Mix thoroughly using a large spoon, (or if you're not squeamish, your hands) until all ingredients are well combined.
Dump the mixture into a 9 x 13 inch baking dish. Firmly pat the mixture into a loaf shape, leaving room all around it so any cooking fat can be easily removed.
Bake for 40 minutes. Pour the remaining sauce over the top of the loaf and bake for an additional 10 minutes. Remove the loaf from the oven and allow to rest for 5 or 10 minutes before serving.
Depending on appetites, this will serve 6 or 8. It makes a mighty fine meatloaf sandwich too.