Mom's Apple Meatloaf

It doesn't get any better than this.

You may not be looking at this meatloaf pic thinking, "What a beautiful meatloaf! I can't wait to make that!" but hear me out. It's so good. It's literally the king of all meatloaves. If you have ever dreamed of making the perfect meatloaf, this is your recipe. It's going to win you a blue ribbon at your next meatloaf competition. 

My mom and I have been making and serving this (with copious amounts of gravy) for years. Legend has it that the recipe "came from one of the neighbor moms back East in the 70s." Ahhh, the 70s- the culinary decade when jello salads were cool and our moms traded handwritten recipe cards at Tupperware parties. (Am I the only one who wishes we still traded recipe cards- the ones with the perfect cursive handwriting and gravy stains?) 

Let's bring these back.

I can just imagine my mom, little Mary-Margaret, standing in her vintage olive green kitchen, complete with yellow appliances, turning up the Crystal Gayle on the radio, drinking a Tab, lighting up a cigarette while at the same time mixing together this next-level loaf of meat. I have no memories of actually watching my mom make this because I am sure I was running around the neighborhood at the time, completely unsupervised, probably drinking from the hose or something dangerous like that. 

I'm betting those cabinets are chock full of orange Tupperware, with missing lids.

If you're currently wondering if you have what it takes to make such a perfect loaf, you do. Find your biggest pair of Jackie O. glasses, put your hair in a scarf, get yourself some ground beef, crank the Hall and Oates, grab a lucky whisk, and get to work...

She's ready to make Mom's Apple Meatloaf.

What makes this meatloaf fun and exciting is that it doesn't use ketchup or tomatoes of any kind. For the Apple Meatloaf, you will use mustard and applesauce instead. I like to use Dijon mustard when I make my loaf. If you want to add a little kick to it, go wild and spike it with the "Dijon with Chardonnay" mustard.  

Everything you will need minus the lemons. Not sure how they got into the picture.

Put on your roller derby skates, pull up your socks, and crank the oven to 350 degrees. In a large bowl, mix the bread crumbs, apple sauce, ground beef, slightly beaten egg, onion, dijon mustard, and salt & pepper. The recipe says that you can add celery, but I never have and I don't think you should either, unless you're someone who really "digs" celery and wants to add it. 

Explains why it was so crunchy last time.

Don't be shy when mixing this loaf of wonder. This is no time for spoons. Really get your hands in there. Be one with the loaf. 

This is when the fun starts.

Shape your loaf in any nonstick bread pan (a 9x5x2.5 in. pan will work fine). Use your fingers to create a "crater-like depression" on top. Mix together 1/2 c. applesauce, 1 Tbs. brown sugar, 1 1/2 Tbs. vinegar and 1/2 tsp. of mustard in a small bowl. Pour the mixture into the depression. 

Let's boogie.

Bake at 350 degrees for one hour. This gives you plenty of time to do the hustle! ​

The most important part.

Don't (and I mean don't!) forget to grab a lucky whisk and make obnoxious amounts of your favorite brown gravy to drizzle (or pour waterfall style) onto your baked loaf. Mmmm..... 

Mom's Apple Meatloaf, scalloped potatoes, salad

Yes, that's me- feeding my brother something yummy in my mom's 70s N.J. kitchen. That wallpaper is kitchen goals.

Feeling like I need olive green everything now... *

In the comments, tell me something good! (Remember that song?!) 

Mom's Apple Meatloaf