Recipe by Chef shapeweaver �
The original recipe was found in the 1998 edition of Taste of Home's " The Best of Country Cooking ".I did add alot of different ingredients that wasn't in the original, but I still wanted to thank Kim McMurl of Fargo, North Dakota for sending the original into them.Make sure to let meatloaf " rest " for a few minutes, so it won't fall apart when you slice it. Submitted to " ZAAR " on October 28, 2009.
Top Review by Debbwl
Great flavors! We thoroughly enjoyed the use of pork instead of beef and found the topping to be a flavorful change from the usual plain ketchup topping. Made as written cooking in two custard cups as I do not have a small loaf pan and it work out great as DH enjoy having it in the cup verses sliced on the dish. He said it looked nice in the cup rather sliced on the dish. Will make again. Thanks for the post.
- 1 egg
- 3 tablespoons milk
- 1⁄2 teaspoon Worcestershire sauce
- 1 1⁄2 teaspoons dried onion flakes (to taste)
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup Italian seasoned breadcrumbs
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 lb uncooked ground pork
- 1⁄3 cup brown sugar
- 1⁄4 cup ketchup
- 1 tablespoon vinegar
- 1⁄4 teasppon dry mustard
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a medium bowl mix well the first 9 ingredients.
- Add pork and mix well.
- Shape into a loaf and place into a small greased rectangular baking dish.
- Mix together topping ingredients, and pour over meatloaf.
- Bake uncovered, at 350 degrees for 1 hour or until no longer pink.