Sweet Meatloaf

It’s another recipe post! It’s been a long while, well, a week anyway…so I thought I’d share what’s cookin’ in the Wittmann kitchen.

Sweet Meatloaf

    Meat Mixture:

  • 2 lbs. hamburger
  • 1/4 c onion flakes
  • 3/4 c ketchup
  • 1/2 c brown sugar
  • 2 slices bread, crumbled
  • 12 saltine crackers, crumbled
  • 2 eggs
  • 1 T A-1 sauce, any variety (or Country Bob’s, etc.)

    • Sauce Mixture:

  • 1 c ketchup
  • 1/2 c brown sugar
  • 1 t prepared mustard
  • 1 t A-1

Mix meat mixture together (I use a hand mixer) and shape into 2 loaves. Bake at 350 degrees for 45 minutes to 1 hour. Mix sauce mixture together and coat meat loaf after 30 minutes. Use remainder to coat individual servings.

Put on some good music.

Gather your ingredients. I have bread crumbs pictures, but I ended up using a couple left over hamburger buns. You will also notice that I have 2 pounds of ground beef and 1 pound of ground turkey. Thought I’d shake things up. Plus, we love us some meatloaf, so I made a “1 1/2″ batch.

I dump all of the meat mixture ingredients into my Bosch and let ‘er rip. While measuring the brown sugar, you will get the brown sugar on your hands as you pack in into the measuring cup. I like to take this opportunity to give myself a mini-manicure. I put the tiniest drop of soap and a very minimal amount of water on my hands and scrub until I can’t feel the exfoliating properties of the brown sugar working anymore, then I rinse my hands off. Instant manicure!

Form the mixture into two loaves on a cookie cooling rack that is sprayed with Pam. I put the cooling rack on a cookie sheet lined with tin foil. It makes clean up a breeze - well, at least breezier than it would be otherwise!

After the meatloaves have been cooking for about 30 minutes, take it out and add about 2/3 of the sauce mixture. Stick it back into the oven for another 30 minutes. Watch it carefully toward the end - with all the sugar in the sauce, it can burn if you’re not careful.

I’m serving the meatloaf this evening with mashed potatoes (see recipe below) and some of Nebraska’s finest sweet corn. Enjoy!

Mashed Potatoes

  • 10 potatoes, 5 peeled, 5 unpeeled
  • 1 8 oz block cream cheese
  • 1 1/2 sticks butter
  • 1/2 c heavy whipping cream, or milk if you have to
  • Salt and pepper to taste
  • 1 clove garlic, minced

Chop (and peel half) potatoes and place in salted, boiling water for 10 minutes or so. Drain in strainer. While draining, put remaining ingredients, except cream, in pot. Put potatoes on top and cover for 5 minutes (or longer). When almost ready to serve, use hand mixer to whip potatoes until smooth. Add heavy whipping cream and beat for 2-4 minutes, until fluffy. My favorite quote for this recipe is from Paula Deen, “I’m your cook , I ain’t your doctor!”

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