Flavored with Italian seasonings and topped with a mustard-ketchup glaze, Musselman’s apple sauce transforms 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 ketchup
1/4 cup MUSSELMAN’S® Unsweetened Apple Sauce
2 Tbsp. Worcestershire Sauce
- 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.
- 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.
- 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.