Meatloaf. Used to hate it. Now I love it. For years I refused to even bother. My only previous experience was literally a block of meat with ketchup on it. Then later when I got married, my Colombian mother in law made her version which had several different kinds of meat plus whole eggs cooked in there. WHOLE EGGS. That was enough to show me that meatloaf was not my friend. I couldn’t understand it. Every-time I tried this dish, I was assaulted with things that shouldn’t be there. The whole egg was bad enough but the thought of multiple kinds of meat also put me off a bit. It wasn’t until years later that I wanted to give it another try. I failed miserably for a long time. My kids still make fun of me for it. So then I started thinking about the things that made it so bad and instead of trying to find the right combination I started with a list of things that I won’t do. After that it came together pretty quickly. Topping it with something sweet was the perfect addition for us. It’s even better the next day sliced up as a sandwich.
We almost always serve ours with mashed potatoes and either roasted asparagus or grilled corn.
If you are looking at this to incorporate into a low carb diet then switch out the milk for half and half and use the sweetener that best works for you instead of brown sugar.
Notice the polish pottery? Looking for some? We can help you with that.
Meatloaf with Sticky Glaze
- 1 Pound Ground Beef Grass fed if possible
- 1 Egg, slightly beaten
- 1/4 Cup Milk
- 1/2 Cup Half and Half
- 1 Cup Finely grated White Cheddar Cheese
- 1/2 Cup Quick Cook Oats
- 1/4 Cup Breadcrumbs Plain is best
- 1/2 Cup Diced Onion We use Sweet
- 1 Tsp Salt
- 2/3 Cup Ketchup
- 1 1/2 Tsp Mustard Use your favorite, not dried
- 1/4 Cup Packed Brown Sugar
Preheat the oven to 350.
Mix together the ketchup, brown sugar and mustard and set aside.
In a mixing bowl, add onion, cheese, oats, bread crumbs and salt and give a quick toss.
Add your egg, milk, half and half and mix well.
Finally add the ground beef. Incorporate very well.
Separate into six equal sections (or six if you want them a bit larger) and form into separate loaves.
Spoon the glaze evenly over the tops and bake for 40 minutes.