Our friend Mary is always posting about her projects; home made sausage, canned chicken or clams, sausage and gravy, and more, so, when she posted a meatloaf recipe last fall and confessed that, while many meatloaf recipes have failed her, this one, right here, is a keeper.
Right you are, too, Mary.
It took me a while to get around to actually trying this myself, but, yeh, I am now a total believer in Mary’s Meatloaf.
The recipe itself is not that much different from other meatloaves, though I have added some extra seasonings that Mary’s original did not have; but I think what really works here is baking it in an 8×8 square pan, which gives you a lot more crusty surface area.
Bonus!
INGREDIENTS
Meatloaf:
•1-1/2 lb meatloaf mix
•1 cup bread crumbs
•1/2 cup diced onion
•1/2 cup diced celery
•1/2 cup milk
•1 egg, beaten
•2 tbsp ketchup
•1 tbsp Worcestershire sauce
•1 tsp hot sauce
•1 tsp dried parsley
•1/2 tsp salt
•1/2 tsp dry mustard
•1/2 tsp garlic powder
•1/2 tsp black pepper
Glaze:
•1/4 cup ketchup
•2 tbsp brown sugar
•1 tbsp red wine vinegar
Heat oven to 350º.
Note: one other thing I did that was different from Mary’s original was to soak the bread crumbs and seasonings in a mixture of the milk, ketchup, egg, Worcestershire and hot sauces for ten minutes before adding the ground meat, onion, and celery and mixing by hand.
Transfer to a loaf pan and pat down into an even layer.
Whisk the ketchup together with the brown sugar and vinegar, then spread evenly over the top of the meatloaf.
Bake for 55 minutes.
Remove from the oven and let rest for ten minutes before serving.
Yummy. Thanks, Mary!