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Title: Applesauced Meatloaf
Categories: Meat Main
Yield: 6 Servings
| 1 L | b Lean Ground Beef | |
| 1 L | b Ground Pork | |
| 1 | /2 c | Dry Bread Crumbs |
| 3 | /4 c | Minced Onions |
| 1 T | B Minced Garlic | |
| 2 L | g Eggs | |
| 1 | /2 c | Cold Milk |
| 1 | /2 c | Ketchup |
| 1 1 | /2 t | s Salt |
| 1 1 | /2 t | s Fresh Ground Black Pepper |
| 1 1 | /2 t | s Ground Allspice |
| 1 1 | /2 t | s Dried Thyme -- Crumbled |
| 1 c | Gingered Applesauce Or | |
| : | Store-Bought -- See Recipe | |
| 3 T | B Apple Cider Or Apple Juice | |
| 2 T | B Light Brown Sugar -- Firmly | |
| : | Packed | |
| 1 T | B Dijon Mustard | |
| : | Gingered Applesauce----- | |
| 2 T | B Fresh Lemon Juice | |
| 4 | Sweet-Tart | |
| : | Newtown Pippin | |
| 3 T | B Sugar -- Or More If Needed | |
| 1 1 | /2 t | s Peeled Fresh Ginger -- |
| : | Finely Grated | |
| : | Apples, Mcintosh, Cortland, |
1. Preheat the oven to 375 F. Lightly butter a roasting pan. 2. Combine the beef, pork, bread crumbs, onion, and garlic in a large mixing bowl. In a separate bowl, lightly beat the eggs. Beat in the milk, ketchup, and seasonings and add to the meat. Mix with your hands just until well combined. (A wooden spoon won't do the job as well as your hands.) 3. Shape the meat into an oval loaf in the buttered roasting pan and bake until evenly browned, 50 minutes. 4. Combine the applesauce, apple cider, brown sugar, and heat over medium heat until the sugar is dissolved, about 2 minutes. 5. Pour the applesauce mixture over the meat loaf, covering it well, and continue baking until the top is golden brown, 20 to 25 minutes longer. Remove the meat loaf from the oven and let it rest for 5 minutes before serving. Makes 6 to 8 entree servings.
GINGERED APPLESAUCE 1. Place the lemon juice in a large saucepan. Peel, core, and cut each apple into eighths. As you add the apples to the pot, toss them to coat with the lemon juice to prevent discoloration. 2. Add 1/3 cup water, the sugar, and grated ginger and bring to a boil. Reduce the heat to medium-low, cover, and cook until the apples are tender, 4 to 5 minutes. Remove from the heat and mash coarsely with a fork. Taste and add more sugar if necessary. The applesauce should be be a bit chunky.
VARIATIONS: APPLE-HORSERADISH SAUCE: Substitute 1/2 cup of freshly grated peeled horseradish for the ginger. If desired, add 2 cups mayonnaise. Great with roast beef.
APPLESAUCE WITH FRESH FRUIT: Substitute 1/2 cup fresh or thawed frozen raspberries, peaches , or blueberries for the ginger, and stir in 2 Tbs brandy or sake. This is great with game or fowl.
PASSION-APPLESAUCE: Omit the ginger. Just after you remove the pan from the heat, stir the pulp (seeds and all) of 2 passion fruits into the applesauce. This goes well with almost anything, especially grilled sausages, smoked pork chops, and venison.
DESSERT APPLESAUCE: Puree the Gingered Applesauce then thin it with fresh apple cider to the desired consistency. Use it as a topping for ice cream, angel-food cake, or pound cake.
Recipe By : Nicole Routhier's Fruit Cookbook - ISBN 1-56305-565-1
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