FPK’s Good Meat Loaf

This meatloaf was one of Grandmother Up Down’s specialties and we all enjoyed it when we visited Chappy.










[Prepare veggies to be used as filling (see below)]











Combine:

1 ½ pound ground beef [I use VERY lean ground sirloin]
½ pound ground pork [I use and additional ½ pound of beef]
2 eggs
1 c breadcrumbs
¼ c milk
“Thyme, pepper, salt, basil, parsley”

[Beat the eggs together before adding, or to save dishes, beat eggs in one corner of the bowl before mixing with other ingredients]

Roll mix between 2 sheets of wax paper until ½ inch thin in a rectangle shorter than the length of the baking pan. Remove top sheet of wax paper. [I use a flexible plastic cutting sheet under the bottom sheet of wax paper.  The wax paper is more flexible and easier to control than the cutting sheet but tends to disintegrate and the plastic sheet gives a bit more structure.]







Spread meat mix with any or all of the veggies below [or be creative with others]

Mashed carrots [Grandmother used cooked and mashed, I use raw grated - 8 oz]
Chopped spinach [Grandmother used a thawed package of frozen spinach, I use 5 oz chopped fresh spinach]
Chopped onions [I use 4 oz]

Roll like a jellyroll, removing bottom layer of wax paper as you roll.










Put aluminum foil in baking pan [or omit foil and soak pan after cooking]. Put roll in pan, seam side down. Spread with glaze [I think Grandmother saved some of glaze to serve with meatloaf]:

1 c brown sugar [1/4 c*]
½ t mustard [dried mustard]
½ c ketchup

Bake 1 hour at 350 degrees F. Remove from pan and serve in slices.

* November 2015: As with many recipes I revisit after a long haitus, I was astounded at the amount of  sugar. I remember the glaze as being very tasty but I was preparing this meatloaf as a treat for my grandson .  I used only 1/4 c of sugar and he seemed to enjoy the resulting meatloaf (he ate about half in 3-4 sittings!).  I put all the glaze on top, and Henry, who loves "dipping" was offered a bit of plain ketchup for this purpose.


Reviewed 5/7/17