Again With Mary’s Meatloaf


I know.

At this point in November, I should be posting something about turkey or stuffing or some such, and I will, but…

at some point, don’t we just need a simple, tasty meatloaf? Mebbe with French Peas and smashed potatoes on the side.

Of course we do.

•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 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp dried parsley
•1/2 tsp salt
•1/2 tsp dry mustard
•1/2 tsp garlic powder
•1/2 tsp black pepper

•1/4 cup ketchup
•2 tbsp brown sugar
•1 tbsp red wine vinegar

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Heat oven to 350º.

Whisk the egg together with the milk, ketchup, Worcestershire, Sherry Peppers, and hot sauces with the parsley, salt, dry mustard, garlic powder and pepper, then stir in the the bread crumbs to moisten and let rest for for ten minutes before adding the ground meat, onion, and celery and mixing by hand.

Transfer to a an 8×8 inch baking 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.

Note: as I posted yesterday, I used Arby’s Sauce instead of making the glaze, and it turned out wicked nice.

Totes your call, though…

Bake for 55 minutes.

Remove from the oven and let rest for ten minutes before serving.

Using the 8×8 inch pan gives you more surface area to slather that glaze (or Arby’s Sauce) over, and makes for, I think, an overall superior meatloaf.

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