I know it’s not a gourmet dish, but, meatloaf is something that was always on the table when I was growing up. In fact, during the Summer when we gathered at my Grandparents farm in Virginia for our family reunions, my Aunt JoAnn’s meatloaves were always in hot demand. They were dripping with a sweet glaze and they were so moist and tasty. She typically brought several to share for our potluck family meal. I can remember seeing them lined up like little loaves of love on the table along with the most incredible spread of Southern food you’ve ever seen. I might add, her meatloaf, along with my Gramma’s fried chicken, were always the first to go.If there’s one thing that taught me, it’s that meatloaf doesn’t have to be boring, tasteless and dry. This particular meatloaf is all beef, but, if you like you can certainly use part ground pork along with the ground beef. When I make it, I often put it together in the morning and tuck it away in the fridge until I’m ready to prepare dinner. Then, top it with the glaze just before putting it into the oven to bake. The sweet glaze also makes it delicious to eat later as a sandwich. If it lasts that long…
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Helpful Kitchen Items:
- For the tomato glaze you'll need:
- 1/3 cup brown sugar
- 1/3 cup tomato basil soup
- 1/2 cup ketchup
- 1 1/2 tsp prepared yellow mustard
- For the meatloaf you'll need:
- 1 medium sweet onion diced
- 1 medium red green or yellow pepper, diced
- olive oil
- 2 lb extra-lean ground beef [90/10]
- 1 [19 oz] can tomato basil soup divided [ie Progresso]
- 1 Tbsp prepared yellow mustard
- 1 Tbsp Worcestershire sauce
- 2 1/2 tsp barbecue seasoning [ie Barbecue Magic]
- 1/4 tsp ground black pepper
- 2 beaten eggs
- 1/4 cup buttermilk
- 1 cup Panko bread crumbs
- Mix together all of the glaze ingredients until smooth then set aside.
- Preheat the oven to 350°F. Line a standard baking sheet with aluminum foil and spray with cooking spray.
- In a stove top pan, saute the diced onions and peppers in a couple of drizzles of oil until they begin to soften and turn translucent. Season with salt and pepper to your taste, then set aside to cool slightly.
- While the veggies are cooking in a medium mixing bowl, mix together the remaining ingredients using 3/4 cup of the soup. Add the cooked peppers and onions. Mix well.
- Using your hands, roughly form the meat mixture into a loaf shape in the bowl. Slide the loaf onto the center of your prepared baking sheet.
- Pat the meat-loaf into an oblong loaf shape approximately 2 1/2 inches thick. It's important to make the loaf proportional so it will cook evenly.
- Pour half of the glaze over the top.
- Place into the oven and bake for 55 minutes. Remove from the oven then drizzle on the remaining glaze.
- Return the meat-loaf to the oven and bake for another 10-15 minutes.
- Let the meatloaf rest on the counter for 10 minutes before cutting.