Wednesday, July 2, 2014

BETTER THAN GRANDMA'S HOMEMADE MEATLOAF AND OUR GIVEAWAY WINNERS!


Our giveaway winners are:
Thursday's giveaway winner of the first four young adult books in Volume One by J.E.B. Spredemann is Margaret Stone of Commack, NY and Friday's giveaway winner of An Unforgivable Secret by J.E.B. Spredemann is Dawn Crawford of Sabina, OH.  Congratulations ladies, I have sent your addresses to Jennifer Spredemann.


Delicious Homemade Meatloaf


This meatloaf recipe comes from a lovely Southern lady, 96 years young Nel Beck, who is one of the best cooks I have ever met.  Everything she makes is perfection and years ago she gave this recipe to her daughter-in-law, who is my husband's sister.  I have never made this recipe for meatloaf myself, my husband is the one who makes it in our household.  Since it takes some time to bake, we usually have this on Sundays, then heat up the leftovers on a weekday night. It is so flavorful and delicious!  We always serve it with mashed potatoes and the gravy made with the meatloaf is so good poured over the potatoes.  This is real comfort food. Once you taste this meatloaf and gravy you will want to make it all the time!


Your ingredients


Your meatloaf ingredients before mixing.

Shaped into a loaf.

The sauce ingredients before mixing.

The sauce poured over the meatloaf before cooking.



INGREDIENTS:

1 1/2 pounds ground chuck - try to use 85% - 15% fat mix 
1 tablespoon minced onions
1/2 cup Italian bread crumbs
1 egg
1 teaspoon salt
1/4 teaspoon pepper
16 ounces tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons regular mustard
2 teaspoons Worcestershire sauce

DIRECTIONS:

Preheat the oven to 350 degrees.

Add beef, onion, bread crumbs, egg, and 1/2 cup of tomato sauce.  Do not over mix.  Form into a loaf and put into a pan.

Mix salt, pepper, the rest of the tomato sauce, water,  vinegar, brown sugar, mustard and Worcestershire sauce together and pour over the meatloaf.

Bake at 350 degrees for 1 hour and 15 minutes, basting every 15 minutes.

Take out of oven and let sit for 5 - 10 minutes before cutting into slices and serving.



2 comments:

  1. Thank you so much! I feel so lucky to be a winner of the giveaway. That meatloaf looks amazing! Margaret Stone

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    Replies
    1. Thanks Margaret, you are so welcome! I know you will enjoy the book from J.E.B. Spredemann, she is an excellent author. Please try the meatloaf, it is really good too!

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