Monday meals: meatloaf

This dinner is coming straight from my husband. It’s a favorite of his, though somehow I’m the one who usually makes it these days. 

Meatloaf and cabbage

What you’ll need:

  • 2 pounds of ground beef
  • 1/4 cup diced onion, sautéed until soft and tender
  • 1 cup milk
  • 2 eggs
  • 1 tbsp Worcestershire sauce
  • 1 5.5oz can V8 juice
  • 1 package Ritz crackers
  • salt and pepper to taste
  • 1/2 cup sharp cheddar cheese, cubed small (optional)

In a bowl, finely crush the crackers and soak in milk. In a second dish, beat eggs and add meat, salt, pepper, onion, sauce, juice and cheese. Add the cracker mixture and mix thoroughly. Shape into a loaf and place in dish.

For topping:

  • 1/2 cup ketchup
  • 3 tbsp brown sugar
  • 2 tbsp spicy brown mustard

Mix all ingredients and pour evenly over the meatloaf. Bake at 350 for 1.5 hours.

For the cabbage:

  • 3 tsp olive oil
  • 1/4 pound chopped bacon
  • 1/4 cup chopped onion
  • 4 cups coarsely shredded red cabbage
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 2 whole cinnamon sticks
  • 1/4 tsp ground allspice
  • 1/4 cup water
  • 3 tbsp sugar
  • salt and pepper to taste

In a large pan, heat the oil. Add the bacon and cook until crispy. Add onions and cabbage and season with salt and pepper. Saute for about a minute. Add the rest of the ingredients except sugar and simmer for three minutes. Stir in the sugar and cook for another couple of minutes. Cover the pan and simmer until cabbage is tender. Remove the lid and cook on high – stirring often – to evaporate some of the liquid.

Cheryl Hazelton
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