HARLEM MEATLOAF RECIPE
This meatloaf recipe-which originally came from Matt and Ted Lee's sister, Caroline, who made it all the time when the South Carolina siblings lived together in Harlem-definitely falls under the tastes even better as leftovers food category. Ground beef and sweet Italian sausage are mixed with dill pickle relish, parsley, onion, Worcestershire, Tabasco, and ketchup; patted into a free-form loaf; and baked. Halfway through cooking, the loaf is coated with a Tabasco, Worcestershire, and ketchup mixture for a spicy, sweet glaze. Serve with a heap of mashed potatoes or turn it into a killer meatloaf sandwich. This recipe was featured as part of our meatloaf recipe slideshow. cbsiAdGlobal.BYPASSKEY="sausage-recipes"; cbsiAdGlobal.DVAR_TAG=1;
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Heat the oven to 350°F and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil and set it aside.
- Whisk 1/4 cup of the ketchup, 2 teaspoons of the Worcestershire, and 1 teaspoon of the Tabasco in a small bowl until smooth; set aside.
- Whisk the remaining 1/2 cup of ketchup, 1 tablespoon of Worcestershire, and 2 teaspoons of Tabasco in a large bowl until smooth. Add the remaining ingredients. Using clean hands, mix until everything's just combined (don't squeeze or overwork the mixture).
- Transfer the mixture to the center of the prepared baking sheet. Using your hands, form it into a 7-by-4-inch loaf. Bake until the meatloaf is just starting to brown, about 35 minutes.
- Evenly spread all of the reserved ketchup mixture over the top and sides of the meatloaf. Continue baking until the glaze darkens slightly and an instant-read thermometer inserted into the center registers 160°F, about 20 to 25 minutes more. Transfer the baking sheet to a wire rack and let the meatloaf cool for 10 minutes before slicing.
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