Betty's Meatloaf
Servings: 6 people
This was my mom's recipe and it has been a family favorite for decades. The ingredients are all unchanged, but her instructions were quite vague so I wrote them out in more detail as I prepared it.
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Ingredients
Vegetables
- 1 lb baby carrots
- 1 lb whole mushrooms, halved
- 2 heads garlic, separated into cloves
Sauce
- 1 16-oz can tomato sauce
- 6 Tbsp brown sugar
- 2 Tbsp vinegar
- 2 Tbsp mustard
- horseradish, salt and pepper to taste
Meatloaf
- 2 lbs ground beef
- 1 egg
- ½ cup corn flake or bread crumbs
- ¼ cup onion, minced
- ¼ cup cold water
- salt, pepper, garlic powder to taste
Instructions
- Preheat oven to 350° F.
Vegetables
- Parboil the baby carrots: Bring 2 qts. water to a boil. Add carrots. Bring back to boil and boil 5 minutes. Drain under cold water to prevent further softening.
- Parcook the mushrooms: Cut in half and microwave in 30-second increments until just getting soft.
- Parcook the garlic: Peel or leave in peel (your preference) and microwave in 30-second increments until just getting soft.
- Set aside all of the vegetables.
Sauce
- Combine all of the ingredients and set aside.
Meatloaf
- Mix all of the ingredients in a large bowl.
- Shape and put in the center of an 11" x 15" rectangular baking dish.
- Cover with foil and cook for 45 minutes.
- Remove the foil, pour out the fat, cover the meatloaf with the sauce and put the vegetables around the meatloaf.
- Cook uncovered for 30 minutes or until the internal temperature is 155° F to 160° F.
- Let sit for 5 minutes or so before serving.
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