Meatloaf frequently gets a bad rap...and why? If you can leave behind your preconceived notions, it is actually a tasty meal. I have been known to put meatloaf on my menu for weeks before I actually get around to making it and with some fairly good reasons:
Number 1: I have never been 100% satisfied with my standby Betty Crocker Meatloaf recipe and I wasn't sure how to spruce it up to my liking.
Number 2: Those big loaves take a LONG time to cook. I'm too impatient on most nights. I have made mini meatloaves in muffin tins before, but then you have to deal with cleaning meatloaf off 12 muffin tins and that ain't no picnic my friends!
Number 3: My husband and I can't seem to agree on how meatloaf should be done. I enjoy a ketchupy BBQ type sauce on the top and he is a die hard brown gravy guy.
But, I tried a new recipe tonight, and it was a definite improvement to my usual recipe. It won't please the brown gravy lovers of the world, but for us BBQ type meatloaf eaters, this is one to try! I adapted this recipe from a tried and true Hunt's Tomato Sauce recipe from the 80's. With just a few Kitchy Mama tune-ups, I brought this recipe into the new millennium.
The combination of my sub-par photography skills and trying to take a picture of a hunk of meat have left me a little embarrassed about the photo shown here. It kind of looks raw in the pic...this is fully cooked with a tomato sauce on the top....so breathe easy--we don't eat raw meat!
My thanks to Paula from the Cookbook Junkie for posting the original Hunt's recipe and inspiring my dinner tonight.
We usually have mashed potatoes with our meatloaf but when I make the BBQ sauce, mashed potatoes only exacerbates the gravy debate, so tonight I decided to roast the potatoes with the sauce from the meatloaf. I did cook the potatoes a few minutes in the microwave before putting them in the oven because I was afraid they wouldn't be done on time, but I think the cooking times are pretty close, especially if you cut the potatoes into small chunks.
Here is the recipe for Dutch Meatloaf and Potatoes:
Ingredients:
1 lb Ground Beef, 90% Lean
1 egg
3/4 cup Whole Wheat Bread Crumbs
1/4 cup Wheat Germ
1 cup Onions
2 Garlic Cloves
1 tbsp Dried Sage
1/4 tsp Salt
1/2 tsp Black Pepper
8 oz Hunt's Tomato Sauce
8 oz No Salt Added Tomato Sauce
2 tbsp Sugars, Brown
2 tbsp Yellow Mustard
1 1/2 tbsp Apple Cider Vinegar
1 tbsp Worcestershire Sauce
1 tsp Tobasco Sauce
1 tsp Garlic Powder
1/4 tsp Kosher Salt
5 medium Red Potatoes
Thaw ground beef completely. Finely chop onions and mince garlic. Place ground beef in large bowl. Add egg, breadcrumbs, wheat germ, salt, pepper, sage, garlic, and onions.
Mix cans of tomato sauce together. Add about 1/3 to the ground beef and mix the remaining half with brown sugar, mustard, Worcestershire sauce, tobasco, and vinegar and set aside.
Form meat mixture into a long loaf. Spray a shallow baking pan with cooking spray and place meatloaf in pan.
Cut potatoes into 1 inch chunks. Sprinkle potatoes with garlic powder and kosher salt. Arrange potatoes in baking dish around meatloaf. Pour tomato sauce mixture over potatoes and meatloaf and try to make sure all the potatoes are covered by the sauce.
Cook in oven at 350 degrees for about an hour and a half or until internal temp of the meatloaf reaches 165 degrees.
Meatloaf can be a bit of a heavy meal and this particular recipe is a bit higher in sodium than most of my recipes, but I came up with this meal plan--a little over 1600 calories, but still under 1700 calories--.that will keep you well under 2300 milligrams of sodium for the day.
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