Cooking in Community

collecting community cookbooks and modernizing the recipes

Menu
  • What is a Community Cookbook?
  • Why “Modernize” the Recipes?
  • About Me
  • My Modernized Recipes in Print
  • News & Events
  • Contact Me
Menu

Modernized Recipes

Cookbooks

deviled meatloaf

Deviled Meatloaf

Posted on January 11, 2024January 5, 2024 by Rachel Rappaport
Jump to Recipe Print Recipe

I was intrigued by a deviled meatloaf. We all know deviled is code for “made with mustard” and mustard and meat go great together. I had never had it before but there are a lot of foods in these books that I wasn’t familiar with until I looked it up and realized how popular it was in the past or in different areas. When I googled “deviled meatloaf” with quotation marks however I did not get any real results. None. This is similar to my results with another recipe I adapted from the same book! Very mysterious. What was going on at the Gettysburg National Military Park and Eisenhower National Historic Site that they were contributing all these unusual recipes?

While I liked the idea, I found Josie Voorhees’ recipe a little odd. Why the need for a ton of water in the sauce? Tomato sauce is quite watery already. Could she have meant tomato paste? Does that come with onions in it? Has it ever? Using 4 oz of paste in the meat mixture did not seem very appetizing–it’s dry and thick. It was a little bit of a puzzle but ultimately I decided to use sauce which comes in 8 oz cans more often than paste does, added some dehydrated onions (I know from experience they work well in meatloaf and don’t give off as much liquid as fresh) and instead of green peppers, I used some pickled jalapeños for more of a kick.  I used pickled pepper juice instead of regular vinegar in the topping and omitted the sugar. She had you baste the meatloaf during the cooking process but it was not necessary for this recipe. If I am making meatloaf, I want zero hands-on time once it goes into the pan!

I increased the amount of meat called for from 1 1/2 pounds to 2 pounds so it fits better in a standard sized loaf pan. I used my meatloaf pan which is a standard loaf pan with holes in the bottom and a second pan underneath to catch the juices. 1 1/2 pounds is just a little skimpy in my experience.

I wasn’t sure how the meatloaf was going to be. This recipe seemed almost too simple! I like meatloaf. It is not something I grew up eating but over the years and visits to diners, I’ve become a fan. It is quick to mix up and normally yields a good amount of leftovers. The trick to not becoming bored with it is to switch up the flavors and this accomplished that.

Both of us enjoyed it a lot! It was actually super flavorful and moist. The peppers gave it a little kick but a lot of flavor. I don’t know if I would have guessed how much mustard powder was in it but it gave the meatloaf a really savory flavor. My husband cannot wait until we can make meatloaf melts with cheddar another day with the leftovers. Today I served it with roasted radishes but it would be great with mashed potatoes.

deviled meatloaf

Deviled Meatloaf

Updated and adapted from Josie Voorhees’ recipe for Deviled Meatloaf appearing in Cooking Favorites: Recipes From Employees and Friends of Gettysburg National Military Park and Eisenhower National Historic Site (undated)
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Course Main Course
Cuisine American
Servings 10 slices

Ingredients
  

  • 2 pounds meatloaf mix (a commerical mix of veal, pork and beef) or 90% lean ground beef
  • ¾ cup fresh bread crumbs dried is fine too!
  • 2 tablespoons coarsely chopped pickled jalapeño
  • 8 oz canned tomato sauce, divided use
  • 1-2 tablespoons dehydrated onions
  • salt
  • freshly ground black pepper
  • 1 egg
  • 2 tablespoons ground mustard, divided use
  • 1-2 teaspoons liquid from the jar of pickled jalapeños

Instructions
 

  • Preheat oven to 375. Light grease a standard loaf pan. I prefer using a meatloaf pan, see note.
  • In a large bowl, mix meat, bread crumbs, pepper, 1/2 can sauce, dehydrated onions, half of the ground mustard, salt, pepper and the egg.  Shape into loaf in the prepared pan.
  • In a small bowl, whisk together the rest of the sauce, mustard and pickle juice. Pour over loaf in an even layer.
  • Bake about 45 minutes or until fully cooked. Allow to stand 5 minutes then slice and serve.

Notes

I love my Wilton meatloaf pan. I cannot recommend it enough if you ever make meatloaf, it drains the juices right off so you never have soggy meatloaf. We got one as a wedding present and when it got damaged, I immediately purchased a replacement. It is a real meatload game changer. 

Updated and adapted from Josie Voorhees’ recipe for Deviled Meatloaf appearing in Cooking Favorites: Recipes From Employees and Friends of Gettysburg National Military Park and Eisenhower National Historic Site (undated)

Tags: Adams County PennsylvaniaCooking FavoritesGettysburg Pennsylvaniamain dishmeatloafmodernized recipePennsylvaniaPennsylvania Cookbook recipeundated recipe
Category: beefmain dishmodernized reciperecipe

Post navigation

← Peanut Butter Orange Bread
Ship to Shore: Virgin Islands Charter Yacht Recipes →

I'm a cookbook author and recipe developer collecting community cookbooks from around the US and recreating the recipes so you can make them at home, today.

  • About Me
  • Contact Me
  • My Modernized Recipes in Print
  • News & Events
  • What is a Community Cookbook?
  • Why “Modernize” the Recipes?

Archives

  • June 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • July 2023
  • June 2023
  • May 2023

Categories

  • appetizers and snacks
  • Arizona Cookbook
  • Ark-La-Tex Cookbook
  • Arkansas Cookbook
  • bars
  • beef
  • biscuits
  • blondies
  • book
  • bread
  • Breakfast
  • brownies
  • cake
  • California Cookbook
  • candy
  • casserole
  • coffee cake
  • Colorado Cookbook
  • Connecticut Cookbook
  • cookies
  • crabs
  • Delaware Cookbook
  • Delmarva Cookbook
  • dessert
  • Florida Cookbook
  • Georgia Cookbook
  • Guam Cookbook
  • Hawaii Cookbook
  • ice box dessert
  • Indiana Cookbook
  • International Cookbook
  • Kentucky Cookbook
  • Louisiana Cookbook
  • main dish
  • Maryland Cookbook
  • Massachusetts Cookbook
  • Michigan Cookbook
  • Minnesota Cookbook
  • modernized recipe
  • National Cookbook
  • Nebraska Cookbook
  • New Jersey Cookbook
  • New York Cookbook
  • North Carolina Cookbook
  • Ohio Cookbook
  • Oklaholma Cookbook
  • Oklahoma Cookbook
  • Pasta
  • pasta salad
  • Pennsylvania Cookbook
  • quick bread
  • recipe
  • salad
  • sandwich
  • seafood
  • side dish
  • slow cooker
  • soup
  • Texas Cookbook
  • Unknown Location Cookbook
  • USA Cookbook
  • Virgin Islands Cookbook
  • Virginia Cookbook
  • Washington DC Cookbook
  • Washington State Cookbook
  • West Virginia Cookbook
  • Wisconsin Cookbook

Tags

1960s book 1970s book 1970s recipe 1980s book 1980s recipe 1990s book book church cookbook community cookbook community cookbook recipe contains recipe that was adapted craft recipes credits sources Delaware dessert helpful hints historical recipes illustrated local ads local histories local restaurant recipes Maryland Maryland Cookbook Maryland cookbook recipe modernized recipe mysterious recipe names named contributors no illustrations novelty recipes Pennsylvania Pennsylvania Cookbook photographs politician contributors quippy quotes recipe regional dishes religious organization cookbook spiral bound stock images only undated unnamed contributors Vashon Island Washington State Washington State wild game recipes women’s club cookbook

©2025 Cooking in Community