MORE ON MEATLOAF

Mary Jane saw our entry on meatloaf. She found the following especially appropriate during the holidays when she served family members of diverse food preferences, i.e. some don’t eat pork, one doesn’t eat eggs, etc.
BOSTON MARKET MEATLOAF
1 cup tomato sauce
1 ½ tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 ½ pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
¾ teaspoon salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
Dash garlic powder

Preheat oven to 400. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. Combine the remaining ingredients (the spices and flour) and work into the meat mixture. Place the meat mixture into a loaf pan. Wrap foil over the pan and bake for 30 minutes.

After 30 minutes, take from the oven and drain. Slice into 8 portions -- all the way through. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf in a stream down the center. Don’t spread the sauce.

Return meatloaf to the oven and bake uncovered for 25-30 minutes or until done. Allow to cool a few minutes before serving.

[The photo is of my dad preparing a holiday meal in 1957, several years before they remodeled the kitchen.]