Casey made the meatloaf for the second week of the Meatloaf Sandwich Club. Here’s his recipe:
Stuffing Meatloaf
1 6 oz package stuffing mix, any flavor
1 large egg
1 cup hot water
2 pounds ground beef
1/2 cup ketchup
1 T brown sugar
1 T Worcestershire sauce
In large bowl beat egg, toss stuffing crumbs in it. Add the hot water and let sit for about ten minutes to absorb the water.
Add the ground beef and mix well.
Shape into loaf and bake at 350*F (175*C) for one hour. Remove from oven and top with ketchup, brown sugar and Worcestershire that has been mixed well. Return to oven and bake another 10 minutes to set the topping.
Casey notes that he also added some more sage to the stuffing, and added a dash of ginger and ground mustard while mixing the beef. He also created his own brown sugar mixture with regular sugar mixed with maple syrup. He used cornbread stuffing mix and served it on Breadsmith Country Buttertop Bread. His preferred condiments were Plochmann’s mustard and mayonnaise.
Here’s some pictures:
7 responses so far ↓
Tony // December 20, 2007 at 11:04 pm
This loaf was pretty good. It had a nice earthy flavor from the sage and the cornbread stuffing. However, it seemed just a bit flat. I think it could have benefitted from some additional salt in the meat. I also thought the mustard a little too aggressive to put on a meatloaf sandwich but I liked the creativity of it. The mayo was a nice touch.
Casey // December 20, 2007 at 11:24 pm
The mustard was pretty aggressive play, but hey – I’m an aggressive guy. I play by my own rules. Thank you though, Tony, for mixing in a couple of positive comments.
I thought it turned out a bit flat as well but did maintain a classic meatloaf flavor. I expected more out of the stuffing but it provided nice texture. I erred on the side of caution – trying not to get too crazy with over-seasoning. It would’ve been a good idea to mix some worceshtershire into the loaf instead of just top-the sauce. Or crap, maybe some beef gravy mix. But that’s bordering on crazy talk.
This meatloaf did the trick, and I have something to build on for next time.
Roger Nelson // December 21, 2007 at 1:36 pm
Although I wasn’t able to enjoy it with you guys, I thought it was wonderful. The texture was awesome, and the classic flavor was just right, and the topping added a zesty punch which i like personally! I ate my sandwich and a half plain, not to taint it with any other flavor. I liked the stuffing, which added great flavor.
Damn good!
bigsdaddy46 // December 21, 2007 at 3:01 pm
I enjoyed this meatloaf a great deal. The stuffing was a nice touch that brought me back to earlier days on my Grandfathers farm where we would ….wait that wasn’t me. Anyway, when the mighty Casey stepped up to the plate with this meatloaf, he did not whiff. He knocked it out of the park! Nice job Casey
Peter Cali // February 13, 2009 at 6:39 pm
I had to make 100 lbs meat loaf each week on my
job at a cafetria in NYS plant.
Now that I am retired and do some cooking at home, I made meatloaf for dinner the other night.
Ofcourse I Made more so that we could have a sandwich today, while on the pc and bored out of my mind I typed in Meat sandwich and your site poped up!
I got a big kick ot of it.
Im going to try the one with melted cheese (jack) tonight.also going out and get some good bread.
I use to make a pickle relish & mayo hot sauce dressing for ours, sliced red onions go well also.
Im 72 years old but I enjoy learning new ways to prepare the old favorets.
Thanks
ChefPete
Peter Cali // February 13, 2009 at 6:44 pm
Dill pickle relish ( drain juice)
Mayo
Minced Red onion
Peter Cali // February 13, 2009 at 6:49 pm
Mustard (Wet yellow)
Mix well and spread on bread.
Sliced cheese go well.