HOMESTYLE MEATLOAF...CAUGHT IN THE MIDDLE

The Pear Trees have bloomed and the blossoms are now gone with the wind. Oh my goodness..those Japanese Tulip trees are bursting forth their beautiful pink blossoms and the redbud trees are showing off their deep crimson little flowers! But in the Northeast, the cold wind doth blow.....strong and proud! The view from Smiling Hill Farm in Maine shows that they are still knee deep in snow covered acres! Looks like we are all caught between the last of old man winter and the warm days of spring! 

These last days of winter will soon be a memory. Now is the perfect time to prepare a homestyle meatloaf and wrap yourself in comfort!

Just look at all of that luscious tomato gravy! So good for "Soppin'!"

HOMESTYLE MEATLOAF

Nonstick cooking spray

2 pounds ground chuck
1 cup crushed saltine crackers
1/2 cup finely chopped celery
1/2 cup finely chopped onion
3 tablespoons Worcestershire sauce
1/4 cup Dijon mustard
2 tablespoons chopped fresh parsley, plus more for garnish
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 large eggs, lightly beaten
One 6-ounce can tomato paste
5 slices white bread
2 tablespoons firmly packed brown sugar
1 tablespoon fresh lemon juice

 

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.

In a large bowl, combine the chuck, crackers, celery, onions, Worcestershire sauce, 2 tablespoons of the Dijon mustard, the parsley, 1 teaspoon each of the salt and pepper, the eggs and half the can of tomato paste, and mix together until just combined.

Place the white bread on the bottom of a baking sheet and place the beef mixture on top. Shape the mixture into a 12-inch loaf.

In a small bowl, combine the brown sugar and lemon juice with the remaining tomato paste, Dijon mustard and salt and pepper. Spread the mixture over the meatloaf and tent with aluminum foil. Bake until a meat thermometer registers 165 degrees F, about 50 minutes. Remove the foil during the last 10 minutes of cooking.

Let the meatloaf stand for 10 minutes before slicing.