Tangy Meatloaf

Nothing’s better than a meatloaf sandwich…problem is, there’s never any leftovers when I make this meatloaf. It has just the right seasonings and the sweet and tangy topping pushes it over the edge. Goes great with a baked potato!

Tangy Meatloaf

Recipe by Diane BeckerCourse: Uncategorized
Servings

6

servings

Ingredients

  • ¼ cup chopped sweet red or yellow pepper

  • 1 small onion, chopped

  • 1 carrot, grated

  • ½ Tablespoon olive oil

  • ½ cup milk

  • ½ cup crushed saltine crackers

  • 1 ½ pounds ground beef

  • 1egg

  • 1 teaspoon salt

  • 1/8 teaspoon pepper

  • ½ teaspoon onion powder

  • 1 teaspoon parsley

  • 1/2 teaspoon minced garlic

  • Topping
  • 1/3 cup ketchup

  • 1/3 cup brown sugar, packed

Directions

  • Preheat the oven to 350 degrees
  • Saute the pepper, onion and carrot for 3 minutes. Let cool.
  • Crush the crackers and pour the milk over the crumbs. Let rest for a few minutes.
  • In a bowl, mix the ground beef with the egg, salt, pepper, onion powder, parsley and garlic and mix well.
  • Add the cracker/milk mixture and the sauteed onion mixture.
  • Mix well and form into a loaf shape and place in a loaf pan.
  • Mix the ketchup and brown sugar and pour over the loaf.
  • Bake for 1 hour.

Leave a Reply