Karin Calloway

Food columnist for The Augusta Chronicle.

Spice up your meatloaf

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I was a picky eater when I was a child and meatloaf was not my favorite Sunday supper. But once I was cooking in my own kitchen, I came up with a flavorful version that my family loves.

This meatloaf has flavors from Cajun seasoning, Worcestershire sauce and Tabasco sauce. The seasonings are combined with sautéed onions and garlic, bread crumbs, ketchup and milk.  Special
Special
This meatloaf has flavors from Cajun seasoning, Worcestershire sauce and Tabasco sauce. The seasonings are combined with sautéed onions and garlic, bread crumbs, ketchup and milk.

This meatloaf has flavors from Cajun seasoning, Worcestershire sauce and Tabasco sauce. The seasonings are combined with sautéed onions and garlic, bread crumbs, ketchup and milk. You can use regular or evaporated milk.

The meat is a combination of ground beef and pork, but you can also use a combination with ground turkey. Some eggs bind everything together, and then I pat the mixture into a rectangle and bake.

Halfway through the baking time I glaze the meatloaf with a combination of ketchup, brown sugar, cider vinegar and Tabasco. The glaze is optional, and I'll often make the meatloaf unglazed because I like it better for sandwiches. For me, the best part of homemade meatloaf is definitely the meatloaf sandwiches the next day.

Serve with mashed potatoes and a green vegetable for a flavorful Sunday supper.

MY MEATLOAF

For the meatloaf:

1 tablespoon olive oil

1 medium onion, very finely chopped

2 teaspoons minced garlic, about 2 medium cloves

11/2 tablespoons Cajun seasoning

3/4 cup milk

1/2 cup ketchup

2 tablespoons Worcestershire sauce

2 teaspoons Tabasco sauce

1 cup fresh or dried bread crumbs

1 pound lean ground beef

1 pound ground pork

2 eggs, lightly beaten

For the glaze:

1 cup ketchup

2 tablespoons brown sugar

1 tablespoon cider vinegar

2 teaspoons Tabasco sauce, or less, to taste

Preheat oven to 350 degrees. Heat olive oil in a large sauté pan over medium-high heat. Add onions and sauté until softened and translucent, about 5 minutes. Stir in the garlic and Cajun seasoning and cook for a minute. Turn off the heat and add milk, ketchup, Worcestershire, Tabasco and bread crumbs.

Place beef and pork in a large bowl. Add the eggs and the onion mixture and squeeze everything together with your hands until everything is well combined.

Spray a baking dish with nonstick cooking spray. Add the meatloaf mixture and pat with your hands to form a loaf. Bake for 35 minutes.

Combine the glaze ingredients and set aside.

Remove from the oven and increase heat to 400. Spread the glaze over the meatloaf, return to the oven and bake for 35 minutes.

Makes 6-8 servings.

Cook-off

Do you think you're a better cook than our food writer, Karin Calloway? Prove it. We're holding a bake-off that will pit your holiday cookies against holiday cookies from Karin. We'll need your recipe, and we'll need you to make the cookies, which will be judged at The Chronicle building Dec. 14. The first step is to submit a recipe. Send it to tim.rausch@augustachronicle.com by 6 p.m. Friday, Dec. 3. One recipe per cook, please. Include a contact name and telephone number with your entry. If your recipe is selected for the competition, we'll need you to bake the cookies and bring them to The Augusta Chronicle's office at 725 Broad St. by 6 p.m. Monday, Dec. 13. The winner of the bake-off will receive an assortment of cookbooks and other goodies.

WHAT'S COOKING?

We're looking for your best kitchen creation, whether it's a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we'll feature it on the Wednesday food page of The Chronicle. Send your recipe and contact information to karin.calloway@comcast.net, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.

Comments (2) Add comment
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Chillen
17
Points
Chillen 12/01/10 - 10:19 am
0
0
This sounds great! I will

This sounds great! I will definitely try it.

getalife
4
Points
getalife 12/01/10 - 04:21 pm
0
0
How do you keep the ground

How do you keep the ground beef grease from saturating the meat loaf?

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