Meatloaf recipe from Amy of AmyLouWho…
This is the meatloaf my mom always made. I don’t remember thinking much of it as a kid, but after college I remember eating it a lot and LOVING it. When I moved away I asked my mom to send me the recipe. In that email she told me that it was a recipe a dear family friend made for our family after my mom came home from the hospital when I was born. So really, I think I’ve loved it my whole life, and didn’t know why! There are four of us in my family, my husband and two toddlers and it always gets eaten. Another reason I love it, it’s always a hit! And makes awesome meatloaf sandwiches, especially on sourdough toast.
The key is the sausage and the homemade BBQ sauce. I don’t think it would be as good without. I’ve tweaked the orignal recipe a bit. It can be pretty greasy so I use a reduced fat sausage and extra lean ground beef. I also line my loaf pan with parchment paper so I can easily remove the loaf from the excess drippings and slice it.
Another tip: If you like to prepare once, cook twice – double the recipe and make two loaves. I freeze one right in the pan and when it’s frozen I transfer it (parchment paper and loaf) to a freezer bag/foodsaver bag. Then when I need an easy dinner I pull it out in the morning, let it thaw in the pan I’m cooking it in. When I’m ready to throw it in the oven I whip up a batch of sauce for the top.
Oh yes, about the sauce. I’ve had to make extra to have on the side for dipping. It’s that good.
1 pound ground beef
1/2 pound sausage
2 eggs, beaten
1/2 cup chopped onion
1 teaspoon salt
1/2 cup milk
2/3 cup cracker crumbs (I use the commercial bread crumbs)
1 teaspoon bouquet garnish
3 T brown sugar
1/4 c catsup
1/4 tsp nutmeg
1 tsp dry mustard
- Mix meatloaf ingredients together in a mixing bowl.
- Shape in loaf pan.
- Mix topping ingredients in a separate bowl.
- Add topping to the loaf.
- Bake at 350ºF for 1 hour or until done.
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