Doesn't everyone love meatloaf? Its so 1950's. I am sure all of you have a memory of mom serving meatloaf with a side of creamy mashed potatoes and peas. It is very difficult to sell meatloaf as a dish at my events ( for obvious reasons). We do prepare a flat meatloaf, if you will, and then cut small circles out with a cookie cutter to create an hors d'oeuve base. We then pipe a dollop of mash potatoes out on top with a pastry bag and sprinkle with crispy fried onions. In essence we transform the meatloaf into a delicious pass around appetizer. And we certainly do not call it meatloaf. My executive chef Michael Purpura makes his meatloaf from scratch with all natural ingredients. However, I'm going to share my mom's recipe with you, which isn't quite as gourmet. None the less, It is the best meatloaf in all the world. Let me inspire you to try this recipe. If you do not agree with me after eating it and shout" Wow it is the best"...my name isn't Andrea Correale (lol)
Ingredients
1 lb chop meat
2 eggs
1 cup oats
1 tbs. horseradish
2 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
1/4 cup milk
1 package onion soup mix
Glaze
1 tbs. horseradish
1/2 cup ketchup
1 tbs. brown sugar
2 tsp. spicy mustard
Directions
Combine all ingredients well . Form a loaf and place in pyrex dish. Mix glaze in a seperate bowl. Once you form your loaf, smother the enter top and sides with all of the glaze. Cook at 350 degrees for 1 hour and 15 minutes.
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