Applesauce makes this twist on a classic meatloaf irresistible. It’s flavored with Italian seasonings and topped with a mustard-catsup glaze, transforming this old-fashioned dish into a meal everyone will love.
6 lb. ground beef, pork, veal, turkey and/or chicken
1 qt. Italian-seasoned bread crumbs
2 cups MUSSELMAN’S® Unsweetened Apple Sauce
1 cup minced sweet onion
8 large eggs, lightly beaten
3 Tbsp. Worcestershire sauce
2 tsp. Kosher salt
1 1/2 tsp. ground black pepper
3/4 cup brown sugar
1/4 cup dry mustard
1 1/2 cups catsup
1/4 cup MUSSELMAN’S® Unsweetened Apple Sauce
2 Tbsp. Worcestershire Sauce
1. For Meatloaf, in a large bowl combine meat, crumbs, applesauce and onion and mix. Stir in eggs, Worcestershire, salt and pepper, to taste. Place in bottom of full-size 3-in deep hotel pan (12x20-inch) and spread into an even layer. Cover and refrigerate until ready to bake. (Mixture may be made up to 1 day in advance of baking or freezing.
2. For glaze, in medium bowl mix sugar and mustard until blended. Stir in catsup, applesauce and Worcestershire and mix well. Spread this glaze evenly over top of meatloaf before baking.
3. Bake glazed meatloaf in 350°F. conventional or 300°F. convection oven for 40-50 minutes or until cooked through to an internal temperature of 165°F. according to HACCP guidelines. Remove from heat and let stand 5 minutes before cutting pan into 24 equal pieces to serve. Or keep warm until ready to serve.