Mom's meatloaf...add your own.
Makes a non-dense, mildly spicy and very juicy meatloaf with a ring of cooked carrots and potatoes.
2 lbs ground beef
cup of diced green pepper.
2 whole eggs
salt, pepper to taste.
cornflakes as needed.
Heinz Chili Sauce
oven at 325.
put beef in bowl, add pepper, whole eggs, salt, pepper. Hand work until mixed [use latex gloves.]
Add a cup of cornflakes: handmix and if you feel you need more, add more.
Work in half a cup of chili sauce.
Mold into a loaf.
Top with Chili Sauce.
Ring with raw carrots and potatoes [peeled or not, your choice: I recommend Irish]
Bake at 325 until carrots and potatoes are well done.
You may serve this in slices if you've been stingy with the cornflakes. If you added a lot, you may need a spoon, but the end result is a real comfort food in either case, and cold, it does well in sandwiches for the next week.
I have absolutely no idea how my mom made her meatloaf. When I make it I do it different just about every time. Sometimes I include green peppers, sometimes not. I've even been known to chop up carrots and put them in. Sometimes I put tomato sauce on it, sometimes not. Sometimes I mix in worcestershire sauce, and sometimes it's barbecue sauce or even a spoonfull of pureed chipotle in adobo. Sometimes my binder is dry breadcrumbs, and sometimes it's leftover rice. It just depends on what I've got on hand when I decide I want meatloaf.
I like the Heinz Chili Sauce idea! I usually make a "from scratch" ketchup or barbeque sauce blend, but I bet the Chili Sauce would go really well with the Cracker Barrel recipe I make on occasion. (Can't say much about my mom's meatloaf; it was pretty much meat, onions, and Kitchen Bouquet, smothered in brown gravy. Not comforting at all.)
Not sure my mom taught me this, but I glaze mine during the last five or ten minutes (after the loaf is done) with a mixture of ketchup and brown sugar - maybe a quarter to a third cup of ketchup to two tablespoons or so of brown sugar. Yummy. I'm with RevSharkie otherwise ... sometimes crackers, sometimes bread, sometimes worcestershire, sometimes just ketchup.
So my daughter who was in college at the time called and asked me for my recipe for meatloaf for her sorority cookbook. I'm a pretty good cook and my meatloaf was always enjoyed by my family. It was my mother's recipe, exactly! So imagine my chagrin when I told her it was on the back of the lipton oinion soup box! EXACTLY!! Point being, this really makes a good meatloaf, moist and tasty.
If my husband cooks meat loaf, he generally gets one of those seasoning packets. Even that's awful good. near as I can tell you can put just about anything in meatloaf and it'll come out nice. (Exception, but it may be just me, is ground turkey. I can't stand that stuff. The smell of it cooking is enough to drive me out of the house.)
My Mom always used Heinz chili sauce...I actually mix my chili sauce with grape jelly and chipolte sauce..yummy....
1 lb. ground beef
1/2 lb. ground pork
1 onion, chopped
1 green pepper, chopped
1 cup cracker crumbs
salt and pepper
1 cup ketchup
1 heaping Tbs. prepared horseradish
1 Tbs. Worcestershire sauce
Combine last three ingredients and mix well. Add to all other ingredients in a bowl, reserving about 1/4 cup for topping. Stir all well with a cooking fork to mix, then mix with your hands to a good pasty consistency. Pull off a small bit of this and form into a patty and fry it to taste for seasoning; adjust salt as needed. Form into a loaf, press into a glass loaf pan, set into a preheated 350º oven for about an hour, removing drippings as needed with a turkey baster now and then. Remove from oven, spread reserved ketchup mixture over the top, and set back into oven for another 20 minutes. Let sit for 15-20 minutes before removing to a serving platter.
This was my mom's meatloaf (which usually was, as you might suspect, VERY well done). My brother and I both base our recipes on this one, except that I tend to use finer crumbs and less ketchup, while he uses oatmeal and makes it almost sloppy wet. That's because though both of us are thinking of meatloaf sandwiches as the ultimate goal, I like mine sliced fairly thin, like lunch meat, whereas his idea of perfection is a spreadable paté.
Now, I also usually make mine with equal parts pork and beef, sometimes adding lamb or some kind of sausage, and I never use bell pepper because Mrs. O hates it, but put in fresh poblano instead. I also don't do that topping thing, since it makes it gummy to handle in the sandwich phase.