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)
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.