Saturday, February 7, 2009

Tangy Glazed Meatloaf


SERVINGS: 6 or 12, can freeze half of recipe, baked in two loaf pans CATEGORY: Main Dish
METHOD: Bake
PREP TIME: 40 minutes prep, 1 1/2 cooking

3-4 lbs of lean ground beef
1/2 cup finely chopped onion
1 bell pepper chopped (optional)
1/3 cup evaporated milk
2 eggs
1 1/2 packages (sleeves)of crackers, crumbled
A-1 sweet and tangy steak sauce
1 small can (8 oz)tomato sauce
1 cup ketchup
1/4 cup brown sugar

Glaze:
1/3 cup dark corn syrup
1/2 cup ketchup
1/4 cup brown sugar

Place ground beef in large bowel. Add chopped onion, and pepper. Pour in bottle of A1 , ketchup, tomato sauce. Beat 2 eggs in small bowl and add evaporated milk. Pour in meatloaf mixture and mix with hands thoroughly. Add enough cracker crumbs to make the mixture stick together.
Recipe makes 2 large loves, you can split and freeze half of the mixture.
Mold meat into a loaf pan or deep dish pan. Bake at 350-375 for about an hour and a half or until it appears done. Mix Glaze ingredients together in a sauce pan and bring to simmer, pour over done meatloaf. (Drain a little juice before you top with glaze)

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