Meatloaf. It used to be something I did not like. Until I found the recipe I’ve been using for years, calling it “meatloaf for people who don’t like meatloaf.” Perhaps now I can call it “starter meatloaf.” My dad’s friend Cindy told me she had a really great meatloaf recipe she wanted to share with me, so she sent it and I tried it.
I have to admit, I was skeptical of the sun-dried tomatoes because I generally do not care for those because they always seem to be chewy. You can push that skepticism aside though because after rehydrating and cooking in the meatloaf, they’re wonderful. This meatloaf is wonderful, I cannot rave enough about it. While its cooking, it smells like steak. Yum. It killed me that yesterday was a Friday in Lent so I couldn’t eat the leftovers! But that meatloaf better watch out because today isn’t Friday! It’s truly a wonderful recipe, Cindy thanks so much for sending it to me (she says it’s good made into burgers too, I’ll have to try that).
All I can say to my other meatloaf is….there’s a new meatloaf in town!
Crescent City Meatloaf
Recipe from: The Roux to Do Cookbook
1/2 cup sun-dried tomatoes, reconstituted and chopped
1.5 lbs. ground chuck
8 oz. ground pork
1 cup finely chopped onion
4 cloves garlic, chopped
1 cup grated swiss cheese
1/2 cup spicy steak sauce – I used Tabasco brand (found at Albertsons)
1/2 cup milk
1 tsp salt
1 cup seasoned breadcrumbs
1/4 cup additional spicy steak sauce
Preheat oven to 350.
Mix the sun-dried tomatoes, ground chuck, ground pork, onion, garlic and cheese into a large bowl. In a smaller bowl, beat eggs and then add in the 1/2 cup steak sauce, milk and salt, blend together well. Pour into the meat mix and using your hands, mix in well. Add the breadcrumbs a little at a time, mixing in well. Shape into a loaf and place into a 9×13 pan coated with nonstick spray. Spread the remaining 1/4 cup sauce over the meatloaf. Bake 70 minutes. Slice and serve. We had ours with homemade creamed potatoes and asparagus.