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Wednesday, June 16, 2010

Glazed Meatloaf

This is my mother-in-law's recipe for meatloaf that she shared with me many years ago with a twist to it.  Adding the glaze to the top of it imparts even more unforgettable flavor into an already delicious recipe.  My mother-in-law was a fantastic cook, and I am thankful to have learned so much from her. Because of the high sugar content in this dish, I recommend that if you are trying to lose weight on my Health "Diet" that you serve this dish with the same meal that you eat your weekly Dazzling Dessert.  (Dazzling Desserts coming soon to this blog.)

Glazed Meatloaf

1  1/2 lb. Ground Beef  from animals that have not received any antibiotics or hormones
1/3 lb. Country Sausage from pork that has been raised the same way, and has no nitrates or nitrites in it
3/4 cup organic oatmeal
3/4 cup fresh milk
1/2 cup organic chopped celery, lightly sauteed
1 small organic onion, chopped in small pieces
2 organic eggs
3 Tablespoons organic ketchup
1 1/2 tsp. Celtic sea salt or to taste
1 tsp. organic Worcestershire sauce
1/4 tsp. freshly ground pepper or to taste
1/2 tsp. poultry seasoning
1/2 tsp. garlic powder

Combine oatmeal with milk.  When liquid has been absorbed by oatmeal, stir in the 2 eggs.
In a large mixing bowl, put the ground beef , sausage, onions, lightly sauteed celery, ketchup, Worcestershire sauce and spices.  Stir together.  Add the oatmeal mixture and stir all together. Form into a loaf in a 6 1/2 in. x 9 in. loaf pan and top with the glaze.  Bake in a preheated oven at 350 degrees F. for 45 minutes to an hour. Let rest for 10 to 15 minutes before eating.


3/4 cup organic ketchup
1/2 cup organic brown sugar
1 tsp. organic Worcestershire sauce
In a saucepan on the stove, stir ingredients together and cook just until brown sugar is dissolved and mixture is smooth.  Spread on top of meatloaf before baking.

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