Recipe by Mercy
This recipe was originally adapted from the good ol' Better Homes and Gardens plaid cookbook. I changed it around a little because I don't really like using fillers like cracker crumbs or breadcrumbs. I tend to think of the crumbs as being evil, little, thirsty sponges absorbing all of the fats and grease that would, otherwise, drain out. I confess that I have used TVP (texturized vegetable protein) as an extender when I just didn't have enough ground meat. Grated carrots, mushrooms, zucchini and/or other vegetables can be added in the uncooked mix to lighten up the density. By the way, the leftovers make an unbeatable sandwich! My husband likes to doctor his meatloaf sandwiches up with mayonnaise, ketchup and hot sauce.
Top Review by Christmas Carol
Mercy, this was good!! I did add about 1/2 teaspoon more salt, and a handful of plain breadcrumbs. For the sauce I used 1/2 ketchup and 1/2 chili sauce, and pure maple syrup. It was the best meatloaf sauce I've stumbled on. Next time we may splurge even more & add a few strips of bacon, which would pair well with the sage & maple syrup. Served with mashed potatoes & peas for a savory, country-style TV dinner. Thanks for sharing!
- 1 1⁄2 lbs ground chuck
- 3⁄4 cup sour cream
- 1 large egg
- 1⁄2 cup chopped onion
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1⁄2 teaspoon ground sage
- 1⁄4 cup ketchup (or chili sauce)
- 2 tablespoons maple syrup (or brown sugar)
- 1 teaspoon prepared mustard
- 1 tablespoon barbecue sauce
Directions See How It's Made
- (I like to microwave the chopped onion for a minute or two on High prior to mixing it into the loaf) Combine the first seven ingredients together with your hands until thoroughly mixed.
- Pat the mixture into a freeform loaf-shape in a casserole dish.
- Mix together the last 4 ingredients and spread over the top of the loaf, dripping a little down the sides.
- Bake at 350°F for 1 hour and 15 minutes (I usually drain off the fat after 45 minutes and at the end of the cooking time).