Tangy Top Meat Loaf

2 tablespoons Crisco® Pure Vegetable Oil
3/4 cup finely chopped onion
1/4 cup chopped green pepper
1 1/2 pounds lean ground beef
1/2 pound bulk pork sausage
1 cup rolled oats, quick or old-fashioned
2 large eggs
1/2 cup tomato juice
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard

1 tablespoon brown sugar
1 1/2 teaspoons dry mustard
1/2 cup Dickinson’s® Tomato Ketchup
1/2 teaspoon cider vinegar

Heat oven to 375ºF.

Heat oil in skillet on medium heat. Cook onion and green pepper until onion is soft, about 5 minutes.

Mix beef, sausage and oats in large bowl. Add cooked green pepper and onion. Combine eggs, tomato juice, horseradish, salt and 1 teaspoon dry mustard in small bowl. Add to meat mixture. Mix thoroughly. Press lightly into 9x5x3-inch loaf pan.

Stir together brown sugar and 1 1/2 teaspoon dry mustard. Blend in ketchup and vinegar. Spread over meat loaf.

Bake 1 hour. Remove from oven. Let stand 10 minutes. Loosen from edges. Using 2 pancake turners, lift meat onto serving platter.

8 servings

Cooking with Brown Sugar: 51 Recipes

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