A tomato glaze tops sweet-sour meatloaf


January 15, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Bert Fowler of Timonium requested a recipe for a "sweet-and-sour meatloaf. I lost my copy of this fantastic recipe. I recall that the coating is made with molasses or brown sugar and vinegar."

A response from Mary H. and James H. Bready of Baltimore was a recipe from Mary Bready's mother. "I dug out my mother's recipe, which I have been using for many years. It is simple and very good," Mary Bready wrote.

Sweet-and-Sour Meatloaf

Serves 4 to 6

1/2 pound each ground beef, veal and pork

1/4 cup cornflake crumbs

1 egg

seasonings: your choice of salt, pepper, dry mustard, thyme, onion flakes

one 15-ounce can diced tomatoes, including juices

1/4 cup brown sugar

1/4 cup white vinegar

1 teaspoon dry mustard

In a large bowl, combine meats, cornflake crumbs, egg and seasonings. In a separate bowl, combine tomato, brown sugar, vinegar and mustard. Form the meat mixture into one large loaf or two smaller loaves and place in loaf pans.

Pour tomato mixture over the loaf or loaves and bake, uncovered, in preheated 350-degree oven. Time depends on the size of your meatloaf and how dry you like the meat (about 40 minutes for one large loaf, 30 minutes for two small loaves).

Tester Laura Reiley's comments: "I would incorporate 1/3 of the tomato mixture into the meat before forming it into loaves. While the flavor of the tomato glaze is good, it's a lot of glaze to put only on the top of the loaves. Incorporated, it adds moisture and piquancy to the meat itself.

"Uncovered, the tomato mixture reduces and evaporates somewhat, to yield a sweet-tangy dark-red glaze on the surface of the meat. After removing loaves from the oven, tip the fat out of the edge of the pan before slicing [ground pork and beef tend to yield a fair amount of liquid fat that can be easily gotten rid of]. Serve this with mashed potatoes and steamed green beans and it's the all-American meal!"

Recipe requests

Julia V. Castagnetti of Catonsville writes: "For many years I enjoyed meals at Haussner's and always ordered their fried eggplant. I would very much like to have their recipe so that I can continue to enjoy this delicious vegetable."

William A. Kopke of Fayetteville, N.C., has lost his recipe for mixed vegetable casserole "which I received at the State Hospital in Milledgeville, Ga., some 20 years ago. When I asked for the recipe, the nurse who made it laughed and said, `Why, it's a budget recipe and nothing special.' It used a can of mixed vegetables, which are marinated in white vinegar overnight in the refrigerator, and other ingredients added the next day. It was fabulous. I believe it was topped with Durkee fried onions, but I'm not sure. I hope someone has this recipe."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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