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Serves
4-6
Creator Notes
All week I thought to be fun ingenious twists I could maybe presumably attach into a meatloaf… then I came down with a atrocious cool, and all I could maybe presumably take into tale used to be the comforting meatloaf my mom made when I used to be a child. It sounds as if she made a few versions, but all I will keep in mind is her sweet meatloaf, which she said she made more time and as soon as more for the rationale that sweet ketchupy sauce ensured her little sweet-tooths would in actuality use it! Despite the indisputable fact that my palate has matured, Mel’s Sweetloaf is dazzling as scrumptious and comforting as I remebered… not to point out easy! —Loves Meals Likes to Bask in
Substances
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1.5 pounds
floor pink meat
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3/4 cup
diced onion
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1 cup
bread crumbs ( I use seasoned)
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1
egg- beaten
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1/2 cup
ketchup
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1/2 cup
brown sugar
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2 teaspoons
lemon juice
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1/2 teaspoon
Hungarian (sweet) paprika
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1 teaspoon
dried mustard powder
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salt and pepper to style
Directions
- Preheat oven to 350.
- Mix meat, onions, crumbs, and egg- mix smartly ( I use my hands).
- In a separate bowl, walk to combine ketchup, brown sugar, lemon juice, paprika, dry mustard, and salt and pepper (style to regulate).
- Add half of of ketchup combination to meat and mix in, reserve other half of, relate aside.
- Attach meat into ungreased loaf pan, and tuck down to form solid loaf.
- Bake for 1 hour. Purchase loaf from oven, and pour off juices. Coat top with worthwhile ketchup mix, and bake for yet every other 15-20 minutes.
- Ride with classic mashed potatoes and spinach bacon salad!