December 23, 2018 My Mom's Meatloaf
You can smell this cooking all through the house and you will not be able to contain yourself. You can leave and come back and it is still all over as you walk through your home until it is time to go to bed. Your mouth will start watering before it even cools off and yes you will cut it and eat it before it cools off and guess what.......You will not care. You serve this with whipped butter and cream mashed potatoes with a pat of butter dripping off onto the plate. If you want you can serve with my wonderful Father-In Laws green beans that I have tweaked as well.
Mom's Sweet & Sour Meatloaf
2 pounds ground beef
1 pound Italian flavored pork sausage. (you can use any flavored sausage and any meat if you don't eat pork)
1 pkg saltines crackers crushed, leave in pkg and use straight rolling pin to hit pkg and then roll over the top. Keep rolling/hitting until a fine pieces have formed
1/2 medium chopped red onion
1/2 medium chopped white onion
2 eggs
1 1/2-2 jars spaghetti sauce any flavor mix you like, no chunky
1 cup plus brown sugar
1 cup plus red wine or rice wine vinegar
1/4 cup plus yellow mustard
1/2 cup plus ketchup
Salt & Pepper
Heat oven to 400 degrees. Get your glass 13x9x2 dish ready and set aside. Use large deep bowl to Mix beef, sausage, crushed crackers, both onions, eggs, 1 jar spaghetti sauce, brown sugar, vinegar, mustard and ketchup, salt & pepper to taste. This is the fun part, take off your rings and get ready to mix with your hands, it is the only way to get it all mixed well together especially the eggs. Get all cracker crumbs mixed in. Now pour into awaiting dish. Pat out so it is even for cooking, you will want to go around and tuck in and make a "ditch" for the sauce to fall into. You will pour 1/2 of the second jar of spaghetti sauce into the empty jar so you can add more ingredients. The jar is great as you can put the lid back on and shake to mix. You will add 1/2 cup brown sugar, 1/2 cup vinegar, 2 Tbsp mustard 1/4 cup ketchup, now put on lid and shake shake shake until mixture is almost a light pinkish color. You will now pour this evenly over the meatloaf, remember it needs to flow into the "ditches" you have made.
Bake for 1 hour and 15 minutes. Check with a meat thermometer it should read 160 to 170 degrees in the middle part of your meatloaf. Remove from oven and cool, if you think you can let it cool before tasting probably not.
You can smell this cooking all through the house and you will not be able to contain yourself. You can leave and come back and it is still all over as you walk through your home until it is time to go to bed. Your mouth will start watering before it even cools off and yes you will cut it and eat it before it cools off and guess what.......You will not care. You serve this with whipped butter and cream mashed potatoes with a pat of butter dripping off onto the plate. If you want you can serve with my wonderful Father-In Laws green beans that I have tweaked as well.
Mom's Sweet & Sour Meatloaf
2 pounds ground beef
1 pound Italian flavored pork sausage. (you can use any flavored sausage and any meat if you don't eat pork)
1 pkg saltines crackers crushed, leave in pkg and use straight rolling pin to hit pkg and then roll over the top. Keep rolling/hitting until a fine pieces have formed
1/2 medium chopped red onion
1/2 medium chopped white onion
2 eggs
1 1/2-2 jars spaghetti sauce any flavor mix you like, no chunky
1 cup plus brown sugar
1 cup plus red wine or rice wine vinegar
1/4 cup plus yellow mustard
1/2 cup plus ketchup
Salt & Pepper
Heat oven to 400 degrees. Get your glass 13x9x2 dish ready and set aside. Use large deep bowl to Mix beef, sausage, crushed crackers, both onions, eggs, 1 jar spaghetti sauce, brown sugar, vinegar, mustard and ketchup, salt & pepper to taste. This is the fun part, take off your rings and get ready to mix with your hands, it is the only way to get it all mixed well together especially the eggs. Get all cracker crumbs mixed in. Now pour into awaiting dish. Pat out so it is even for cooking, you will want to go around and tuck in and make a "ditch" for the sauce to fall into. You will pour 1/2 of the second jar of spaghetti sauce into the empty jar so you can add more ingredients. The jar is great as you can put the lid back on and shake to mix. You will add 1/2 cup brown sugar, 1/2 cup vinegar, 2 Tbsp mustard 1/4 cup ketchup, now put on lid and shake shake shake until mixture is almost a light pinkish color. You will now pour this evenly over the meatloaf, remember it needs to flow into the "ditches" you have made.
Bake for 1 hour and 15 minutes. Check with a meat thermometer it should read 160 to 170 degrees in the middle part of your meatloaf. Remove from oven and cool, if you think you can let it cool before tasting probably not.
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