Special Meatloaf With Heinz 57 Sauce Food

SPECIAL MEATLOAF WITH HEINZ 57 SAUCE

Steps:

• Combine ingredients thoroughly (reserving 3 tbsp Heinz 57 Sauce for the top), but use a light hand and don't over mix.
• Shape in a 8 X 4 X 1 1/2" loaf pan.
• If your ground beef is very lean, the pan should be greased first.
• Brush top with the reserved 3 tbsp Heinz 57 Sauce.
• Bake in 350 oven for 1 hour.
• Allow loaf to stand 5 minutes before slicing.

HEINZ 57 SAUCE (COPYCAT)

Steps:

• Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
• Keep chilled.

HEINZ 57 CHEDDAR MEATLOAF

Steps:

• Mix all ingredients together well and place into a loaf pan.
• Bake @ 350 degrees for 1 hour.
• Drain grease.
• Let stand 5 minutes before serving!

CLASSIC HEINZ 57 MEATLOAF

Steps:

• Heat the oven to 350 F (180 C/Gas 4). Line a rimmed baking sheet or pan with foil.
• In a large bowl, combine the ground beef, beaten egg, bread crumbs, onion, milk, 1/4 cup of Heinz 57, salt, and pepper.
• Shape the meat mixture into a loaf and place it in the prepared pan.
• Bake in the preheated oven for 1 hour (see note). Carefully pour off excess grease and top with more Heinz 57 Sauce. Return the meatloaf to the oven to 10 to 15 minutes longer.
• Allow meatloaf to stand 5 minutes before slicing.

HEINZ 57 MEATLOAF

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Shape into a loaf and place in a 13x9 baking dish. Brush an additional 2 Tbsp. of Worcestershire Sauce on top and sides if desired.
• Bake uncovered for about 1 hour, or until cooked through. Allow to rest for 5 to 10 minutes before serving.
• TIP: If desired, add 1/3 cup of finely chopped sweet bell peppers.
• TIP: Save the leftovers for lunch. Heat the meatloaf slices in a large skillet over medium heat for 1 to 2 minutes on each side. Serve on toasted rolls with additional Heinz 57®.

HEINZ 57 SAUCE

Steps:

• Combine raisins and first 1 1/2 cups of water in a blender and purée.
• In a large pot, combine white vinegar, malt vinegar, tomato paste, second 1 1/2 cups of water, sugar, apple juice, salt, vegetable oil, lemon juice, onion powder, garlic powder, turmeric, cayenne, and celery seed, and add puréed raisin mixture. Stir to blend.
• Bring mixture to a boil, then reduce heat to a low simmer. Simmer (uncovered) for 45 - 60 minutes or until very thick. Stir frequently to avoid burning.
• Add malt vinegar and prepared mustard to mixture. Return to a simmer and simmer uncovered until thick, or volume has reduced by 1/3. (20 - 30 minutes). Simmering too long will reduce the zing. One large deep pot will take longer to reduce the mixture than a small pot, use a smaller pot and reduce mixture in batches if necessary.
• Ladle hot mixture into hot sterilized sealable bottles and seal. Allow bottles to cool. Store in cupboard.
• Keep indefinitely. Refrigerate after opening.