Prep 20 mins
Cook 30 mins
There is a man that works in the meat department of the store where my DD works that can always be depended on for the most wonderful recipes he has developed. The other day Bill shared a taste of this meatloaf with me, and after the teaser I simply had to have the recipe. I made this up last night, but doubled the recipe and had two loaves, one for dinner and the other to freeze for later. If you find you are texture challenged, you may find that you will want to mix a half sausage and half ground beef for the meat. This Loaf an appetizing blend of sweet and spicy, and will be something you'll be proud to serve your family as well as important company.
- 1 lb ground sausage
- 1 apple, cored, peeled, and medium chopped
- 1⁄2 small onion, finely chopped
- 1 teaspoon pappys seasoning, for meat
- 1 teaspoon garlic, minced
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon pepper
- 1 (16 1/2 ounce) jar apple butter, divided (I used Smuckers)
- Mix first seven ingredients and 1/2 of the jar of Apple Butter together in large bowl until well blended. (Be sure to wash your hands well before starting).
- Put meat into loaf pan and form a loaf (or divide into muffin tins for individual servings that can be frozen for later). Spread remainder of Apple butter over loaf.
- Bake at 350 degrees for 30- 45 minutes until done.
- To make the gravy simply pour pan drippings into sauce pan. Mix 1 tablespoon flour with 3/4 cup water and pour into drippings slowly over low heat, stirring often until thickened to your liking. You may need to add more water if you want.
- Serve with mashed potatoes, and a nice crisp green salad.
FALL PAC 2009: Excellent twist on meatloaf - we really enjoyed it!