Mom's Meatloaf
A mingling of herbs and spices along with a rich tomato-based sauce wrap into a delicious medley of meats, delivering a perfectly tender and succulent. This is comfort food at its finest!
Equipment
- Two large loaf pans or small baking dishes
Ingredients
- 2 bottles chili sauce, 12 ounces each
- ½ cup brown sugar
- ½ teaspoon ½ teaspoon
- ½ teaspoon ground allspice
- 3 extra large eggs
- ⅔ cup half and half
- 1-½ cups bread crumbs*
- ½ cup finely chopped onion
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon dried sage
- ½ teaspoon lemon pepper
- 1 pound ground sirloin
- 1 pound ground lamb
- 1 pound ground veal or pork
Instructions
- In a small bowl combine the chili sauce, the brown sugar, dry mustard, and ground allspice. (Turn the bottles of chili sauce upside down to capture all the sauce, you’ll have about 1-¼ cups per bottle.) Stir well, making certain the brown sugar and spices are mixed together.
- In a large bowl add the eggs, the half and half, the breadcrumbs*, chopped onions, parsley, kosher salt, black pepper, dried sage, lemon pepper, 2 cups of the tomato-based sauce, and the ground meat. Using a large spoon or your hands, gently mix together and until the mixture is well combined.
- Divide the meatloaf mixture between two loaf pans or small baking dishes that have been sprayed with a cooking spray. Shape into loaves then smooth the tops. Spread the remaining tomato-based sauce over the tops.
- Bake at 350-degrees for 1 hour or until the internal temperature is 160-degrees. Let the meatloaf rest for about 10 minutes before serving.
Notes
*If you’re using Panko breadcrumbs, use 2 cups or a bit more to bind the meat together. You don't want the meatloaf mixture to feel "wet".
If you freeze one, wrap it tightly in plastic wrap, then in foil. Thaw in the refrigerator overnight before baking. Add an extra 15 minutes cooking time.