I've made this meatloaf since the 70's, nothing else I've made compares to this because it's so moist and flavorful.  I assemble it in the morning, put in the fridge, then bake for dinner.  Try it, you won't be disappointed.

~ Jan

2 lbs. lean ground chuck or ground round, I don't like greasy meatloaf
1 lb. roll of Jimmy Dean HOT Sausage
1 medium onion, finely diced
1 bell pepper, finely diced (optiona1)
1 tsp. salt
2 eggs
1 sleeve saltine crackers, crushed
1/2 cup ketchup, more for topping
1-2 Tablespoons of brown sugar
1/4 cup milk
1 can tomato sauce

I bring ground beef and sausage to room temp. for a half an hour before mixing.  It blends so much easier when you do that.

Combine above ingredients in a large bowl until thoroughly mixed.

Shape into oval in a large roasting pan.  This is a large meatloaf, you need a large pan.  I make a well all the way down the center to hold the topping.

Mix together topping:

1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon mustard

Spread on top of meatloaf, pour the can of tomato sauce around it, cover and bake, covered,  in 350 oven for two hours.

I never take off the lid, that keeps the meatloaf moist as it bakes.  Sometimes I surround it with yukon gold potatoes that I have halved, cut side down, and carrots.  If I add veggies, I will add another can of tomato sauce so that there is a lot of liquid.  Put the veggies in when you assemble the meatloaf, I like to use Yukon Gold because they don't get mushy.

If you need a roasting pan, here's a link for the large one Granite Roaster

I have a large red one, cause it's just the way I roll and red anything in the kitchen makes me happy.

Here's the link for this if you want to treat yourself 😃 Lodge Red Roaster

“Papa’s Favorite Hamburger” (referring to Hemingway’s nickname) calls for nine ingredients to be mixed into lean ground beef — including Spice Islands mei yen power, soy sauce, garlic, India relish, capers and wine — before forming it into “fat, juicy patties” and frying them in oil so the final product is crispy brown on all sides and “the middle pink and juicy.”

You’ll see hand-written notes all over the recipe, including one calling for grated cheddar to be added to the patty blend.

The author’s hamburger recipe was just released by the John F. Kennedy Presidential Library’s Hemingway Letters Project.

This beef tenderloin with mushrooms, onion and wine is perfect for a very special dinner.   It was given to me by a friend thirty years ago and I’ve  made it many times since for Christmas dinner.

My friends make this recipe, my family makes it, and it always gets rave reviews, always!

My son, Ryan, makes it using ribeye steaks if he’s just making it for two, it would be really good made with filets or New York strips, also.  You won’t be disappointed with this recipe, it’s wonderful with horseradish mashed potatoes and glazed carrots, it’s so delicious and since you  make it ahead and marinate it, there are no last minute hassles preparing it.  I never alter the recipe, why mess with perfection...

Beef Tenderloin in Red Wine Sauce

whole beef tenderloin
6 Tablespoons butter
1 clove garlic, slivered
2 Tablespoons Heinz Chili Sauce
10 ounces dry red wine, I use a Cabernet
2 onions, sliced
1 pound mushrooms, whole button ones, or thick sliced large ones
1/4 teaspoon marjoram
2 dashes Worchestershire sauce
2 beef boullion cubes
4 slices bacon
flour, salt and pepper

Saute onions and mushrooms in butter, adding garlic for the last minute or so.  Add marjoram, Worchestershire sauce, wine and boullion.

Sprinkle tenderloin with flour, salt and pepper.  Lay slices of bacon on top of meat in large roasting pan that has been sprayed with Pam.  Broil for 7 minutes on each side.

Pour the liquid over the meat and marindate it for 5 hours in the refrigerator basting frequently.  (May be refrigerated overnight).

Bake at 450 degrees for 30 minutes.  We let it set for awhile, and then slice.  Test it after 30 minutes, if it’s too rare for your family, cook a bit longer.  Since this cooks at 450 degrees, it doesn’t take long, watch it carefully. 

Note:  I let it come to room temperature before baking.  The 30 minutes baking time is more accurate if you do this.