Meatloaf and potatoes just says warm and comfy to me. The perfect comfort food perhaps? And, really, who doesn’t need comfort food with winter not wanting to let go. :/ #letitgo This recipe has been slowly perfected over the years by my family and the special ingredients of applesauce and ketchup bring it all together perfectly.
Fox Family's Applesauce Meatloaf
- 3 lbs ground beef from chuck
- 2 cups applesauce
- 3/4 cup milk
- 1/4 cup grated onion
- 3 eggs
- 2 cups bread crumbs
- 8 ozs shredded cheddar cheese
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1-1/2 cups ketchup
- 6 tablespoons brown sugar
- 3 teaspoons mustard
- Preheat oven to 350°.
- Stir together milk, applesauce, salt and pepper, onion, eggs, bread crumbs and cheese. When combined add the ground beef and distribute evenly with hands.
- Form meatloaf in pan of choice. Loaf pan or a baking dish will do. I used a pyrex 13x9 baking dish and made sure to form the loaf away from the sides of the dish.
- Combine remaining ingredients of ketchup, brown sugar, and mustard and then spoon over top of meatloaf.
- Bake 1 hour or until beef is fully cooked at 160° internal temperature.
- Serve with roasted potatoes. See step-by-step recipe below.
I made applesauce right before starting the meal. Washed and peeled Idared apples. I used about 5 medium apples.
With just a splash of water I put the apples on medium high heat and let them cook down to this. Stir it occassionally so it doesn’t burn.
Next ingredient I needed to prep was grating the onion.
I just used the whole onion which came to about a 1/4 cup.
After pouring in the milk I added the applesauce…
A teaspoon each salt…
I added two cups of bread crumbs and…
the three eggs, which were quickly broken with a fork first.
And the best part, a whole 8 oz. bag of cheddar cheese. Mmmmm. I stirred all these ingredients together.
The hands went in next in order to evenly distribute the three pounds of ground beef.
Form the beef into a loaf. I used a pyrex baking dish and made sure not to have the beef touch the sides.
Next, the tangy topping was mixed together including ketchup, mustard, and brown sugar.
I spread the topping over the whole loaf, letting it drip down the sides a bit.
The meat loaf is done when the beef has cooked through. It should have an internal temperature of 160° when done.
Here are pontiac red potatoes all cleaned and ready to cut up.
Cut your potatoes however size you want. I like to cut them into quarters or smaller depending on the size of the potato. The smaller the pieces the crispier the roasted potato.
Coat all the potato slices with olive oil.
Then sprinkle generously with salt and pepper.
When fork tender and carmelized they are ready for chowing down!
Boy oh boy! These photos make me hungry! :)