Meatloaf, Piquant Sauce Topping

By MarieR

Ingredients

• PIQUANT SAUCE MEATLOAF TOPPING:
• 2/3 cup cracker crumbs (saltine type)
• 1/2 cup (plus more if needed) evaporated skim milk
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon sage
• 1/2 teaspoon oregano ground
• 1 medium onion chopped
• 1 1/2 pounds ground beef**
• 3 tablespoons brown sugar
• 1/4 teaspoon nutmeg, freshly grated-more is better
• 1 teaspoon dry mustard
• 1/4 cup catsup

Details

Servings 1

Preparation

Step 1

** or 1 pound ground beef and 1/2 pound ground pork
Preheat oven to 350 F, rack in the middle position
Grease (or spray with non-stick cooking spray) a bread pan and have it ready. (can use one metal and the bottom measures 4 inches by 8 inches.)
In a large bowl, mix the cracker crumbs, beaten eggs, evaporated milk, and seasonings. Add the chopped onion and mix well.
Here comes the messy part:
Add the hamburger and mix it all up with your impeccably clean hands. (That's right, use your hands and smoosh it all up together-this really is worth all the mess.)
With your hands, transfer the meat mixture to the pan you've prepared, filling it to within 3/4 of an inch of the top, except in the middle where you should mound it like a loaf of bread. If you have any meat mixture left over, shape it into patties, separate the patties with wax paper, stick them in a freezer bag and pop them in the freezer. They make wonderful hamburgers.
PIQUANT SAUCE MEATLOAF TOPPING:
In a small bowl, mix the brown sugar, nutmeg and dry mustard. (can use a fork to do this.) Mix in the catsup and then spoon the sauce over the top of your meatloaf.
Put a drip pan under the meatloaf pan and bake it at 350 degrees F. for one and a half hours.
Let cool in the pan for fifteen minutes, then turn it out on a carving board.
Let it cool for another five minutes, and then slice.
Freezes Well.