My children loved my meatloaf growing up, but my daughter would never make it as an adult because it was such a mess. So, I devised this technique to suit her. Turns out, it saves time on cleanup, too, which makes a simple dinner even easier.
Add a gentle flavor boost with locally made salsa, and this recipe is sure to please. Use herbs from your garden or pantry for the finishing touches.
Sauce it simple with a double dose of sauce first with the tomatoes baked with the loaf to keep it moist, then finish it with Scaffetta's Pasta Sauce seasoned with Parmesan to finish.
Sherrel's Oklahoma Meatloaf
Makes 4 to 6 servings.
1 pound ground beef or buffalo (Premium Natural, Holder's, Flying L, John's Farm or other great Oklahoma beef or Wichita buffalo)
½ teaspoon each garlic powder, oregano, thyme and rosemary OR 1 teaspoon each fresh crushed garlic, finely chopped oregano, thyme and rosemary
2 eggs, beaten, from Braum's or other Oklahoma producers
1½ cups cracker crumbs or in combination with breadcrumbs (can use seasoned)
¾ to 1 cup chopped onion (small dice)
½ cup salsa (Oklahoma variety such as Tow Head or Maria Rae's)
6 to 8 tomatoes, skinned and crushed in a plastic bag to pour over meatloaf before baking
1½ cups Scaffetta's Sauce poured over meatloaf last 10 minutes of baking
Source: Sherrel Jones.
Suan's Meatloaf with Pepper Jelly Glaze
This is a recipe from the creator of Suan's Scotch Bonnet Pepper Jelly. Her recipe uses oats in lieu of breadcrumbs and Parmesan cheese to help bind the ingredients together. The meatloaf is topped off with a tomato and pepper jelly glaze.
1 pound lean ground beef such as CattleTracks
¾ cup old-fashioned rolled oats
1 medium onion, chopped
2 to 3 cloves of garlic, crushed
½ cup milk
1/3 cup grated Parmesan cheese
Generous dash of Worcestershire sauce
½ teaspoon salt
¼ teaspoon freshly ground pepper
Scotch Bonnet Pepper Jelly Glaze
for Suan's Meatloaf
1 tablespoon butter
½ cup chopped onion
¼ cup chopped sweet bell pepper
¼ cup Scotch Bonnet Pepper Jelly
1 can stewed tomatoes
4 cloves garlic, crushed