Mom's meatloaf
Since not all of us have moms who make terrific meatloaf, here’s a recipe that can take the place of a passed-along favorite.  The leftovers make great sandwiches.

Moms Meatloaf
Chef Marianne Hunnel50’s Prime Time Cafe
2 lbs ground beef                     2 TBS plus 1/2 tsp Worcestershire sauce
1 lb ground pork                        1/2 tsp coarsely cracked black peppercorns
1 C bread crumbs                      1/4 tsp coarse salt
1/2 C finely chopped onion                              1/4 C Ketchup
1/4 C finely chopped green  bell pepper      1 TBS brown sugar
1/4 C finely chopped red  bell pepper          1 tsp Dijon mustard
4 Large eggs, lightly beaten

1.  Preheat the oven to 350. Lightly oil two 8 1/2-inch by 4 1/2 inch loaf pans.
2.  In a large bowl, combine beef, pork, eggs, bread crumbs, onion, green and red bell 
Pepper, 2 TBS Worestershire sauce, cracked peppercorns, and salt just until well
Blended; do not overmix.
3.  Divide the meat mix in half, shape into 2 loaves, and place in the prepared loaf pans. 
Bake for 50 to 60 mins or until the internal temperature at 155.
4.  Meanwhile in a small bowl, stir together the ketchup, brown sugar, mustard, and the 
Remaining 1/2 tsp Worcestershire sauce.  Brush the meatloaf with the catsup mixture
and bake for 10 mins longer.
5.  Remove the meatloaf from the oven and let stand for 10 mins before serving.
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