So, yeh, I have a kindofa love/hate relationship with meatloaf. I love me some meatloaf, but generally hate – well, am wicked disappointed – in the results when I make it.
And then, there are the meatloaves that turn out well one time, not-so-great the next.
*sigh*
So, it was with a hefty amount of skepticism that I, once again, went into the meatloaf breach; and you know what?
I think I may have worked out my issues, with a little help from Campbell’s soup – don’t hate, if you cannot abide using canned soup, I have you covered with a very serviceable substitute which, if you replace the flour, would make this meatloaf GLUTEN FREE – woohoo!
INGREDIENTS
Oats:
•2 cups rolled oats
•1/2 tsp dried thyme
•1/2 tsp garlic powder
•1/4 tsp black pepper
•1/4 tsp Cayenne pepper
•1/2 tsp Beef Roast Seasoning (or your fave steak seasoning)
Meatloaf:
•1 lb ground beef
•1/2 lb ground pork
•1/2 tsp seasoned salt
•1/2 cup diced celery
•1 cup diced sweet onion
•1/2 cup + 2 tbsp oat crumbs
•1 tbsp Worcestershire sauce
•1 tbsp Sherry Peppers Sauce (or, just use another tbsp of Worcestershire)
•1 egg, beaten
•Ground black pepper
•1/2 cup tomato soup (half of a can)
Glaze:
•1/2 cup tomato soup
•1/4 cup water
•1 tbsp prepared yellow mustard
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your favorite hot sauce, to taste)
Combine 1/2 cup of the soup with the egg, Worcestershire, and Sherry Peppers Sauce in a mixing bowl, then pour over the seasoned oat crumbs, seasoned salt, onion, and celery in a large mixing bowl.
Stir to combine, then set aside to rest for five minutes.
Add the beef and pork mixture and mush it all together until totally combined.
Rinse a loaf pan in cold water, then pack the meatloaf mixture tightly into the pan and turn out onto a foil lined baking rimmed baking pan. This will give you an all-around crispier crust on the meatloaf, and also keep it from cook in and soaking up its own fat.
Bake for 45 to 50 minutes, then combine the remaining soup with the water, yellow mustard,Cajun Power Spicy Garlic Peppers Sauce, and one tablespoon of drippings from the pan and brush over the the top and sides of the meatloaf.
Return to the oven for another 15 to 20 minutes, until the glaze is nicely blackened in spots, then remove, loosely cover with foil, and let rest for ten minutes before slicing and serving.
Nice meatloaf! And how perfect for supper with a batch of Kraft Dinner and some French peas on the side?