Like most couples, my husband and I have different ways of doing things and that extends to how we prepare certain dishes. Meatloaf is one of those dishes – every family has their own version and there are so many variations – some served with gravy (which is how Jack had it growing up), others with just a savory topping, and others plain. The great thing is that meatloaf can be prepared differently each time based on your family’s personal preferences, or based on what ingredients you have in the refrigerator.
This recipe for meatloaf is a variation of the one that I grew up with – a savory beef mixture topped with a sweet tomato ketchup crust. While I have recollections of my mom seasoning her meatloaf with a package of Lipton’s onion soup mix and seasoned breadcrumbs (and there is nothing wrong with that!), we’ve taken a different approach here by adding some sausage and sweet and hot pepper relish to the ground beef to make it a savory meatloaf as well as some shredded and diced vegetables to keep the meat moist and juicy.
Although this meatloaf is great served right out of the oven for a meal, I love it even more the following day in a meatloaf sandwich made with thick slices of whole grain bread, mayo and some lettuce and tomato.