Andy Anderson !
I make this every once-and awhile, and think of granny.
Meatloaf is comfort food at its finest.
1 1/2 lbfreshly ground sirloin
1/2 cketchup, homemade, if possible
4 Tbspketchup, homemade, if possible
1 1/2 cpanko bread crumbs
1 1/2 Tbspyellow mustard
3 Tbspsweet relish
1 mediumegg, beaten
1 mediumyellow onion, cut in half, pole to pole
1 Tbspvegetable oil
1/4 cbrown sugar
2 Tbspbrown sugar
1 Tbspworcestershire sauce
How to Make Grandma’s Meatloaf
- Chef's Note: Homemade Ketchup
When I talk about using ketchup in this recipe, I would really hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought ketchup has things in it, other than ketchup. Go homemade… if you can.
Versatile Homemade Ketchup
- Using a few paper towels, press against the grated onion, to absorb most of the onion juice, and reserve the onions.
- Mix the 1/2-cup ketchup. 1/4-cup brown sugar, and the Worcestershire, in a small bowl, and reserve.
- Place the meatloaf mixture into a loaf-size pan.
- In a skillet, add the 1-tablespoon of oil, and heat over medium high heat until the oil is shimmering. Add the sliced onions, and the 2 tablespoons of brown sugar.
- Cook onions until softened, and just beginning to brown, about 5 to 8 minutes.
- Spread the ketchup/brown sugar/ Worcestershire mix evenly over the top of the meatloaf.
- Add the cooked onions to the top, and cover the pan with a sheet of aluminum foil.
- Bake for 35 minutes, in the preheated oven, and then remove the foil.
- Chef's Note: The internal temperature of the meatloaf should be 155f (68c). Once removed from the oven, and allowed to rest, the internal temperature will raise to 160f (71c), which is safe for beef products. If you allow the temperature to rise much above this recommendation, it will begin to dry out the meatloaf.