This month I’m bringing you a favorite family recipe and one that was well received by the owners at Horseshoe Plantation in Tallahassee,
FL. I was the cook there in the late 1970’s and I call it
“Tallahassee Meatloaf”.
When I talked to the originator,
Ginna, she said it was her husband’s favorite, so I decided to give it a try. I think the delicious sauce topping truly makes this
meatloaf.
.
Pair it with my Favorite Macaroni & Cheese (Feb. 2012). Twice Baked Potatoes, (March 2013), or Scalloped Potatoes,(Oct. 2010), or any one of the other delicious sides, all in the recipe index.
Tallahassee Meatloaf
First make the sauce:
1 cup catsup
¼ cup light brown sugar, packed
¼ cup apple cider vinegar
1 tsp. prepared
mustard
In a medium size bowl, mix all together and set aside while making the meatloaf. It makes 1½ cups of sauce. I havedoubled this sauce mixture so I would have plenty to serve on the side with the meatloaf.
(Emery says it also makes a good bar-b-que
sauce!)
Meatloaf:
2 lbs. 90/10 ground beef or ground sirloin
1 large egg, lightly beaten
1 medium size sweet onion, minced
¼ cup
quick cooking oats (or saltine crackers)
1½ tsp. seasoned salt
½ tsp. seasoned or regular black pepper
Preheat oven to 325 degrees. In a large bowl, combine the egg, minced onion, oats or cracker crumbs , salt, black pepper and ½ cup of
the sauce mixture, mixing well. Then add the ground beef, mixing well. (I like to use my hands!) Place mixture in a lightly
greased 9-inch loaf pan and spread a little of the sauce evenly on top. (Save the remaining sauce to serve on the side with the meatloaf.) Bake for 45 minutes, then pour more sauce on top and bake for 15 minutes more.
Note: The sides you see are Macaroni and Cheese
and Fried Okra. These are 2 of Emery’s favorites, which are good with meatloaf since they don’t require gravy,
Note: I halved
all of the meatloaf ingredients (as seen in the photo). Halved makes 4 generous slices, enough for another meal for us. The
full recipe would make 6 to 8 servings.