It’s always important to have “go to” recipes…this has been one of my personal favorites for the last year…my family has loved it and I count no fewer than 4 times that I made it to take to friends that needed a meal in times of distress or illness. When I would mention that I was bringing meatloaf…the responses although grateful, carried a tone that must have been attributed to memories of dried out meat loafs of the past.
I guarantee you will love this recipe…it’s quick…it’s easy…has only a few ingredients and although it seems a bit crazy…I think you will add it to your own list of “go to” recipes for the winter…
Cranberry Upside-Down Meat Loaf
1/4 cup brown sugar
1/2 cup of whole berry cranberry sauce*
2 lb. extra-lean ground beef
3/4 cup non-fat half and half ( or you can use regular or even milk)**
3/4 cup seasoned bread crumbs
1/2 cup egg substitute ( I use 2 eggs)
1 tsp. onion powder
Preheat oven to 350 degrees. Spray 9×5 loaf pan with cooking spray. Sprinkle sugar in bottom of loaf pan; mash cranberry sauce and spread over sugar. Combine, beef, half and half, bread crumbs, eggs or egg substitute and onion powder in large bowl; mix thoroughly and shape into loaf. Place in pan. Bake 50-60 minutes until meat is cooked through. Remove from oven and let stand for 5-10 minutes; invert onto platter carefully before serving. Spoon any sauce over the loaf.
*The first time I made this recipe, I accidentally used the whole can of cranberries…it makes a lot of sauce and my family likes to use it on top of rice…so suit yourself.
**If you use milk instead of half and half…you may need to use less liquid due to the difference in thickness.
Well, I can already smell my meat loaf cooking now…this time I made two…because leftovers are delightful!!!
****Special thanks to The Busy Mom’s Make It Quick Cookbook by Jyl Steinback