I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
You really can't deny the grandness of meatloaf, it's one of those dishes that has been around forever, and isn't going anywhere anytime soon. I've made many a meatloaf and up until now I've never had one that has stood out, or made a huge impression, until this one. I know these pictures are underwhelming, but this was SUCH a delicious meatloaf packed with so many mouthwatering flavors. It's also done with a beef, turkey blend which makes it less greasy and a lot lighter. I've never made a meatloaf with horseradish and Dijon mustard before, and I was a bit nervous because usually those flavors tend to overwhelm, but the amount was just enough to give it just a hint of sharpness, but not too much to repel the chill'ns! Our whole family loved this dish, I have zero leftovers to prove it!
Family Favorite Meat Loaf
Taste of Home Healthy Cooking, April/May 2009 edition
1. In a large bowl, combine the egg substitute, 1/2 cup tomato paste, mustard, 1 teaspoon horseradish, oats, soup mix, garlic powder and steak seasoning. Crumble beef and turkey over mixture and mix well.
2. Shape into a loaf and place in a casserole pan or cookie sheet coated with cooking spray. Combine the water, sugar, remaining tomato paste and remaining horseradish; spread over meatloaf.
3. Bake, uncovered, at 350, for 40-45 minutes or until a meat thermometer reads 165. Drain if necessary.