Friday, September 17, 2010

Sweet & Sour Meatloaf

From "Favorites"
1 (12 oz.) jar red currant jelly
1 (12 oz.) jar chili sauce

1 pound lean ground beef
1 cup plain dry bread crumbs
1/2 cup onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup ketchup

Preheat oven to 400〫F. For the sauce, combine red currant jelly and chili sauce in a small saucepan. Heat until jelly is melted and well-blended.

For meatloaf, spray a 5 x 9" loaf pan or oval casserole dish with non-stick cooking spray and set aside. Combine remaining ingredients (I use my Kitchen Aid mixer with the paddle attachment) and spread into prepared pan. Spread half of the sauce over the meatloaf and bake for about 1 hour. Heat remaining sauce and serve with meatloaf. Great with mashed or baked potatoes.  *NOTE: I find the meatloaf is so moist that we don't need the extra sauce on the side. I just save the other half of the sauce in the refrigerator to make the meatloaf again soon. 

1 comment:

Dagny said...

I made your Loaded Carmel Apples for the ward chili cook-off and won 3rd place :) Thanks for the idea!

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