Tuesday, March 6, 2012

Brown Sugar Meatloaf and Roasted Brussels Sprouts

After a long weekend, Skirell and I needed comfort food at its best.  We decided on meatloaf, potatoes, and Brussels sprouts.  I found this recipe for brown sugar meatloaf to change up my normal routine for making meatloaf, and it was so good!  I changed the recipe a bit, and the brown sugar addition was perfect.  I usually have to use extra sauce or ketchup, but with this recipe I didn't, it was so moist and flavorful.  A picture of meatloaf doesn't really do it justice, so I just added a picture of the roasted Brussels sprouts.  Enjoy!

Roasted Brussels Sprouts
I took one bag of frozen Brussels sprouts and defrosted them in the microwave.  Once thawed, slice each one in half.  Toss them with olive oil, garlic salt, and pepper.  Roast in a covered Dutch oven for 45 minutes on 350 degrees.  Stir every 10 minutes for even roasting.

Brown Sugar Meatloaf
1/2 cup packed brown sugar (I ended up using a little less)
1/2 cup ketchup
1 1/2 lbs lean ground beef
3/4 cup milk (I used skim)
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Preheat oven to 350 degrees.  Lightly grease 5x9" loaf pan.  In a mixing bowl, mix the the beef, milk, eggs, salt, pepper, onion, ginger, and cracker crumbs thoroughly and shape into a loaf.  Place in loaf pan, and top with the brown sugar.  Spread ketchup on top of the brown sugar evenly.  Bake in preheated oven for 1 hour, or until juices are clear.

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