Peggy's Meatloaf with Stewed Tomatoes

Sometimes I feel like Meatloaf takes a beating in the press.  It is often depicted disparagingly in television shows and movies and is rarely featured in foodie sections of magazines.    However, I can say with confidence that my family loves this recipe.  Inspired by my father-in-law's method - I use the stewed tomatoes as a topping for the meatloaf.  The combination is magical.

Meatloaf

By Peggy Fonke

 

2 lb ground beef

1 small onion – diced and sauted

2TBL margarine

1 egg – slightly beaten

2 TBL milk

½ cup ketchup

2 TBL Worcestershire Sauce

1 tsp salt

1 tsp pepper

 

1/2 cup seasoned breadcrumbs

 

1 cup brown sugar - separated

½ cup BBQ sauce

 

In a small bowl, microwave onion and 2TBL margarine for 2 minutes or until onion is translucent

In a large mixing bowl, break up raw ground beef. 

Add onion, egg, milk, ketchup, Worcestershire sauce, salt and pepper.  Mix with a fork until blended. 

Add bread crumbs  and knead by hand until blended into meat and meat is no longer sticky.  Add more crumbs if necessary to get the correct consistency.

Press mixture into loaf pan.

Top with half of the  brown sugar   

 

 

Bake uncovered at 350 for 30-45  minutes or until ¾ of the way done.  (meat will be done when center is firm to the touch)

Drain grease.

Top with remaining brown sugar  and BBQ sauce

Finish backing. (15-30 minutes)

Drain remaining grease.

 

Meanwhile prepare stewed tomatoes.  They take an hour.

 

 

Stewed Tomatoes

 

2  Regular cans stewed tomatoes (traditional with celery and green peppers)

½ cup sugar

Pour tomatoes in a sauce pan. Add sugar

Simmer covered for 30 minutes

Uncover and continue simmering for additional 30 minutes. 

Sauce should thicken slightly as they cook.

 

 

Serve Meatloaf topped with stewed tomatoes!  Yum