Heloise's Meat Loaf
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Hot pepper sauce||1 Dash|
|Catchup||3⁄4 Cup (12 tbs)|
|Beef chuck||2 Pound, ground|
|Cracker crumbs||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Grated onion||1⁄3 Cup (5.33 tbs), grated|
|Finely chopped red pepper||1⁄4 Cup (4 tbs)|
|Dried sage leaves||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
Preheat oven to 350°F.
If you like, for ease in removing cooked meat loaf, line metal 9" by 5" loaf pan with foil, allowing foil to extend above sides.
In small bowl, with spoon, mix brown sugar, mustard, hot pepper sauce, and 1/4 cup catchup; set aside.
In large bowl, mix ground beef, egg, cracker crumbs, milk, onion, red pepper, salt, sage, black pepper, and remaining 1/2 cup catchup just until well combined but not overmixed.
Spoon meat mixture into loaf pan; press down gently.
Spread catchup mixture over top of loaf.
Bake meat loaf 1 1/4 hours.
Let meat loaf stand 10 minutes in pan before removing from pan and slicing.