Susan's Sweet and Tangy Meatloaf |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I snagged the basic recipe for this from but have changed it a great deal to suit my family's tastes. My husband is not a fan of meatloaf but BEGS for this one, as do my 2 and 4 year old. It's super easy and can be made early in the day and then just spread the sauce on top and bake. It's sweet, tangy and a bit spicy! I bet everyone will ask for seconds! Ingredients:
1 lb lean ground beef |
1/2 cup dry breadcrumbs |
1 egg |
4 garlic cloves, minced (i add more!) |
1 tablespoon worcestershire sauce (i just eyeball a few good sized dashes) |
1 teaspoon crushed red pepper flakes (can omit if you don't want a kick, we love it!) |
salt, to taste |
pepper, to taste |
1/3 cup ketchup |
1/4 cup brown sugar, packed |
1/4 cup apricot preserves (original recipes called for pineapple preserves but we prefer apricot) |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the ground beef, bread crumbs, egg, garlic, worcestershire, crushed red pepper, salt and pepper. Mix well and place into a 9x5 inch loaf pan.
3. Bake in preheated oven for 30 minutes.
4. Meanwhile. in a separate medium bowl, stir together the ketchup, brown sugar and apricot preserves and pour over the meatloaf.
5. Bake another 20 minutes.
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