Unlike Kid President, we love meatloaf – especially this one. Tender and moist with a sweet and savory topping, it makes a great weeknight dinner and awesome leftovers.
This is adapted from a recipe we came across years ago in the Hints from Heloise syndicated column in our local newspaper.
What you’ll need:
1/4 cup brown sugar
1 teaspoon mustard
Dash tobasco sauce
3/4 cup ketchup
2 pounds extra lean ground beef
2/3 cup gluten free cracker crumbs (We make our own crumbs from EnerG or Glutino Table Crackers)
1/2 cup milk
1/3 cup onion
1 teaspoon salt
1/8 teaspoon red pepper flakes
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
What you’ll do:
Heat oven to 350 degrees.
In small bowl, mix together brown sugar, mustard, tobasco, and ¼ cup ketchup. Set aside.
In large bowl, mix together ground beef, egg, cracker crumbs, milk, onion, spices, and ½ cup ketchup.
Spoon the mixture into a loaf pan and pour ketchup mixture over top.
Bake at 350 degrees for 1 hour and 15 minutes. Let stand 10 minutes before slicing.
Looking for comfort foods? Try our