tillie's meatloaf
Do you remember the school lunches years ago, when we had fried chicken or meatloaf and mashed potatoes with rolls? You could smell those rolls while in class. I don't know who Tillie was, but she was one of the cooks who made the meat dishes at an elementary school when students had those kinds of lunches to look forward to. The sauce recipe makes quite a bit, so I often reduce it from this recipe. Thankfully, it has been reduced to a family-sized recipe. My daughter-in-law didn't like meatloaf until she ate this one. I have also used ground turkey.
Blue Ribbon Recipe
We loved the sauce in this meatloaf recipe. It's what takes this meatloaf to the next level. Sweet and tangy, it adds most of the flavor to the meatloaf. Onions and green peppers add a pop of sweetness and texture to the ground chuck. There's no salt or pepper in the meatloaf. Season to your liking if you'd like. We had a little extra leftover and spooned it over the slices on our plates. What a treat.
Ingredients
- MEATLOAF
- 1 1/2 pounds ground chuck
- 1 medium onion, chopped
- 1/2 medium bell pepper, chopped
- 4 large eggs
- 2 tablespoons powdered milk
- SAUCE
- 1 can tomato sauce (8 oz)
- 1 cup ketchup
- 1/2 - 1 cups brown sugar
- 1/4 cup Worcestershire sauce
- 1/2 cup apple cider vinegar
How To Make tillie's meatloaf
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Step 1Preheat oven to 350 degrees F. -
Step 2Mix ingredients and shape into a loaf.
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Step 3Place in a loaf pan. Bake for 50 minutes.
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Step 4Whisk together the sauce ingredients.
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Step 5Remove the meatloaf from the oven and pour the sauce over it. Sometimes, I'll slice the meatloaf before adding the sauce on top, so the sauce runs between the slices while baking.
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Step 6Return to the oven and cook until done, and the sauce thickens, about 15 minutes.
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Step 7Remove from oven and let set for a few minutes before slicing.
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