Aunt Evelyn's Meatloaf
Meatloaf recipes are as varied as the cooks who make them. My Aunt Evelyn's version is easy to make, delicious, and laced with shredded cheese. She would often vary the type of cheese used. Her favorite was cheddar, mine was pepper jack, my Uncle Victor liked swiss, but other cheeses or cheese combinations often appeared and made for subtle and tasty differences.
"I have yet to make a recipe posted by sgrishka after which I wasn't glad. Thanks to his Aunt Evelyn and his dad for teaching him the art of cooking and to him for passing it on to us.
Aunt Evelyn's meatloaf is no exception. It is moist, flavorful and forgiving. I did not have tomato based barbeque sauce. What I did have was D. L. Jardine's 'Grill'n Lick'n' grilling andoven sauce. (Okay, we are from Texas. If you've never tried Jardine's, I recommend ordering something. He puts out a great product and most with a 'kick it up a notch' flavor.) Thanks, sgrishka!"
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|1 1/2 poundsground chuck|
|1/4 teaspoonFresh ground black pepper|
|1/2 cupdried bread crumbs|
|1/2 cuprolled oats,; uncooked (quick or old-fashioned)|
|1/2 mediumonion,; finely chopped (or, 1-2 tsp onion flakes)|
|1/2 mediumbell pepper,; finely chopped (optional)|
|1 cupgrated cheese; (use your favorite)|
|1 largeegg,; lightly beaten|
|1/4 cupBBQ sauce|
|1 tablespoonCider vinegar|
|1/4 teaspoonWorcestershire sauce|
|2 tablespoonsbrown sugar|
Aunt Evelyn's Meatloaf Preparation
Preheat oven to 350 degrees F. Line a shallow 9- by 13-inch baking pan with foil or parchment paper.
Combine all meatloaf ingredients in large bowl and mix lightly until thoroughly combined. Place mixture in middle of prepared baking pan and form into a 9- by 5-inch oval loaf. Make an indentation along top center of loaf. In a small bowl, whisk together all topping ingredients until well combined. Cover meatloaf completely with topping. Bake, uncovered, for about 1 to 1 1/4 hours or until meat is no longer pink and reads 160 degrees F on a thermometer. Let stand for 15 minutes before slicing.
Makes 4 to 6 servings.
For two people: Mix whole recipe, divide and shape into 2 mini loaves. Cover one loaf with topping and bake for about 45 minutes. Freeze second loaf. When ready to use, thaw loaf and cover with topping just before baking.
For a more tender and juicier loaf, you can briefly soak the bread crumbs and oats in the milk before adding.
Do not over-knead the mixture or texture will be lost. Mix just enough to combine the ingredients.
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