Plain meat loaf is easy to make and quick to prepare, but can be boring. As a remedy, I frost it with banana catsup (there are 2 brands in the market, use the Jufran brand, see photo, for this recipe). Yes, Alton Brown, I prefer a sweeter catsup — banana catsup made from mashed banana, sugar, vinegar, and spices. And I stick with just one kind of meat — ground beef. It is inexpensive — buy 3 lb frozen ground beef, use 2 lbs for meat loaf and reserve remaining 1 lb for spaghetti meal the next night. This meatloaf is flavorful and moist! You sure can use tomato catsup instead of banana catsup, if you prefer a more tangy version, but I usually will add 1 tablespoon brown sugar for every cup of tomato catsup.
SARAH’S TASTY ‘N MOIST MEAT LOAF
2 lbs. ground beef
1 medium onion, finely chopped
1 large egg
3/4 cup plain bread crumbs
1 teaspoon italian seasoning
1 cup Jufran banana catsup, divided (3/4 cup with meatloaf mix and 1/4 cup for topping)
1/2 tablespoon salt
1/2 teaspoon black pepper
Heat oven to 350 F. Dump the ingredients in a large bowl and mix well. Spoon and lightly press in a 9 x 5 loaf pan coated with non-stick cooking spray. Bake uncovered, for about 50 minutes. Check internal temperature, thermometer should read 165 F.
Spread remaining 1/4 cup banana catsup and continue baking for 15 minutes more. After baking, discard fat drippings and let meatloaf sit for 10 minutes before removing from pan and slicing to serve.
Serves 4 to 6. I make meatloaf sandwiches for any leftovers (croissants, mayo, mustard, pickle relish and iceberg lettuce)
Could this be THE BEST recipe for meatloaf you’ve ever tried?
Now meatloaf needs an easy side dish to qualify as the perfect comfort foods. How ’bout creamed fresh asparagus, oh yeah!
CREAMED FRESH ASPARAGUS
1 lb. fresh asparagus, woody ends trimmed
1 can cream of chicken soup
about 2 tablespoons liquid coffee creamer or heavy cream
Saute in a nonstick skillet until asparagus is crisp-tender, about 8 minutes.