Meatloaf is one of my Husband’s favorite meals- and in my own opinion, my Mother’s recipe for Meatloaf is still one of the best I’ve gotten my hands on over the years. But it gets a bit boring making the same thing in the same way every single time.
Boring is boring, no matter which way you swing it. So a while ago I started experimenting, seeing what I could do to make Meatloaf a little bit more interesting for us again without sacrificing the familial recipe that I’ve turned to time and time again. One of my favorites is the Salsburry Meatloaf, which I modeled after Salsburry Steak.
- 2 eggs
- 2 pounds ground beef
- 1 Package Saltine Crackers, crumbled finely
- 1 cup mushrooms, diced
- ½ cup onion, diced
- 1 tbsp Worcestershire sauce
- 1 Package Brown Gravy
- Beef Broth- enough to substitute fo the water in the gravy
- Garlic Salt
To make, begin by Preheating your oven to 375 degrees Fahrenheit.
Open a individual package of crackers and crumble finely into a large bowl. Add your two eggs and the ground beef, plus the garlic salt and pepper to taste. Using your hands, mix well until all ingredients are incorporated.
Pack the meat mixture into a lightly greased, glass bread loaf pan. Bake for 30 minutes to an hour, or until the center is well cooked and top is slightly crunchy. Remove from oven and allow to cool.
While cooling, prepare the sauce. Dice the mushrooms and onions and add them to a pan with a small bit of oil. Saute until halfway cooked. Next, prepare your Brown Gravy in the same pan according to the package directions- substituting beef broth for the required water (a low sodium Beef Broth is best). Add the Worcestershire, mix well, and allow the Gravy to simmer on low heat until it is reduced to the desired consistency.
Once complete, Serve the sauce over a hunk of the Meatloaf- best layered over Mashed Potatoes.