20 December 2012

Maple Meatloaf

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FROM KITCHEN "DISASTER" TO TREASURED RECIPE  

Maple Meatloaf
Maple Meatloaf

 

I'll begin by saying, "I HATE meatloaf."  Always have since I was a child.  My kitchen odyssey has been at times to experiment with this hated dish to see if I could come up with something the least bit palatable--to me at least.


About 4 or so years ago, I decided to give this a go yet again.  Figured at least my dogs would be happy to eat the failures as they were in the past.

I thought breakfast sausage might do the trick since I always liked that at least.  With the thrill and anticipation of yet another kitchen experiment, I happily started defrosting my bulk sausage roll and a pound of ground beef that weren't working too hard in my freezer.  Come to discover I was out of plain breadcrumbs and didn't feel like trekking to the store just for that, so I figured a substitution of some Pepperidge Farm poultry stuffing that I still had in the bag would fill the bill rather nicely.

So I get everything mixed up nicely and ready to shape, when to my horror, I discovered I'd bought and mixed in MAPLE flavored sausage.  A bit saddened at this potential waste of good food (dogs were excited though LOL), I shaped and baked this anyway.

After about 30 minutes, a very appetizing aroma was coming from my kitchen.  I couldn't believe this; meatloaf????  Smelling good???  I couldn't wait to taste test this.

Eureka!  I'd found it!  From these potential disasters often come treasured family favorites.  This is one of them and here it is.




Maple Meatloaf

  • 1 lb lean ground beef
  • 8 oz maple-flavored bulk sausage
  • 1 cup dry poultry stuffing such as Pepperidge Farm
  • 2 tbs warm water
  • 2 large eggs
  • 2 tbs finely chopped onion

In a large bowl, add stuffing mix and onion.  Add 2 tbs of warm water and toss to coat.  Crumbs should not be wet, just slightly damp.   Let this stand until water is absorbed, maybe 5 minutes.  Add remaining ingredients and mix well.  Shape into loaf and bake in a 350 degree oven for 50-60 minutes or until internal temperature is 160 degrees (it will rise to 170 during the standing time).  Slice and serve.  Mashed potatoes go nicely with this, and of course, gravy that you can make from the wonderful drippings. 


Maple Meatloaf
Maple Meatloaf

 

10 comments:

Angie's Recipes said...

My husband loves meatloaf! This looks hearty and satisfying.

Carole said...

Hi there. The current Food on Friday on Carole's Chatter is all about meatloaf. I do hope you link this nice one in. This is the link . Please do pop back to check out some of the other links. Have a great week.

Judith Hannemann said...

Thanks Carole...sure will!

Carole said...

Judy, thank you for linking this in to Food on Friday. We are now getting a great collection of meatloaves together. I hope you have stopped by some of the other links to check them out!

Ps I have just signed up to follow your blog. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers

Judith Hannemann said...

Sure will <3

John Dikes said...

Am I weird for making meatloaf as our standard snack in poker night? I'd love to have some of these!

Judith Hannemann said...

Nope John...not weird, sensible LOL!!!!

Alysha Bronson said...

Is the sausage already cooked or raw?

Judith Hannemann said...

Alysha--the sausage is raw when it goes in. It will be totally cooked after the baking time. I would also advise cooking the meatloaf on a rack to let the fat drip down. Hope you enjoy this!

Shelby Law Ruttan said...

I like the combination and sweet and savory. I never have disliked meatloaf as long as it was topped with a ketchup mixture. I'd be more than willing to give this a try!