Cook Time: 1 hour, 10 minutes
Meatloaf has gotten a bad rap, and I'm not sure why. Perhaps it's the word "loaf" in the title that makes people shudder, but coincidently, burgers have the same ingredients as meatloaf and just the mention of burgers makes many salivate, meatloaf...not so much. Folks...you've got it wrong! Meatloaf is amazing. You can put it in the oven and walk away for an hour, and dinner is done!
Our family loves meatloaf, and they often help themselves to seconds, so we usually make a double batch.
"Meatloaf" is comfort in a pan, and the flavors usually associated with meatloaf are just like burgers!
This recipe, adapted from the lovely folks at Southern Living (an old cookbook) is one of the most flavorful and moist meatloaf recipes I have ever come across. The Champagne Mustard adds a delightful tang to the meatloaf, and the addition of Vidalia Onion Peach Salsa, Ketchup, and Worcestershire Sauce to the topping, complete this dish. Serve this with dish with our Savory Wedge Bread, vegetables, and Herbed Mashed Potatoes, and you'll have a complete meal.
So, give meatloaf a chance. It's comfort, it's easy, it's elegant, and best of all, it's delicious! Burgers beware!
1 lb. ground beef (You could substitute Ground turkey. We used lean beef and pork and doubled the recipe)
3/4 cup uncooked regular oats
1 teaspoon (tsp) Cherchies® Garlic Seasoning
1 teaspoon (tsp) Cherchies® Champagne Mustard
1 teaspoon (tsp) Cherchies® Pepper Pizzazz
1 cup shredded cheddar cheese
1/2 cup milk
2 Tablespoons (Tbsp) finely chopped onion
1 teaspoon (tsp) Worcestershire sauce
1/2 cup Ketchup
1/4 cup brown sugar
1 Tablespoon Worcestershire sauce
Combine the first ten ingredients in a large bowl. Mix until all ingredients are combined.
Press the meat mixture into a bread loaf pan (s) (we have a family of five, and we usually double this recipe. It's amazing how much young adults can eat!). My goodness!
Mix the remaining four ingredients in a medium bowl and spread 3/4 mixture over meat. Bake at 350 degrees for about 30 minutes. Add remaining apricot-ketchup mixture to the meatloaf and return to over for about another 30 minutes, or until center is no longer pink. Drain and let meatloaf rest for about 10 minutes.
Sweet and savory Champagne Meatloaf. Enjoy!