Keeper Recipe ~ Horseradish Meatloaf

At one time, I used to really dislike meatloaf.  But over the years, I've grown to like a few recipes and in fact, have come to enjoy experimenting and/or finding new recipes that tweak it up a bit.  Variety is the spice of life, I've heard, so I'm applying that to meatloaf.  Oh my 2 standard family fave recipes will never be replaced or disappear, but it's fun to find a new one to add to the Tried and True.  And it makes the Tried and True because even the one who doesn't like horseradish really liked this.

This recipe has been in my "To Try"  files for a long time.  My goal of trying at least one recipe a week from there saw me finding this one.  Meatloaf is that kind of recipe that suits busy weeknights for me.  I can't get fancy when I have 5 - 6 little ones underfoot, and parent's arriving to pick kids up right when I would need to be cooking.  So meatloaf it was for this super busy time.  Of course, I forgot to take a picture but then really, it's not hard to imagine what meatloaf looks like.  I think I might try this without the sauce next time,  just to see and I will definitely try the addition of chopped onion.  I really, really missed the chopped onion.  To me ground beef and onion just bring out the best in each other.

HORSERADISH MEATLOAF
Adapted from Pinch My Salt (link takes you to original recipe)

Meatloaf:
-1 kg (2 lbs) lean ground beef
-2 eggs lightly beaten
-2 slices bread, crumbed in blender or food processor
-1/2 cup ketchup
-1 T. horseradish (I used President's Choice Creamy Horseradish which probably gave a milder horseradish     flavor)
-2 tsp. Worcestershire sauce
-2 tsp. salt
-1 tsp. onion powder
-1/2 tsp. black ground pepper
-1/2 tsp. mustard powder
-1 garlic clove, crushed
-2 Tbsp. chopped fresh parsley

Sauce:
-1/2 cup ketchup
-3 Tbsp. brown sugar
-1 Tbsp. horseradish (as above)
-2 tsp. spicy brown mustard (I used French's bold &spicy deli style)
-1/2 tsp. mustard powder

1.  Preheat oven to 375*F

2.  In a large bowl, mix the meatloaf ingredients together.  Press into a 9 x 5 inch loaf pan or shape into a free standing loaf in a 13 x 9 inch baking pan working lengthwise.

3.  In a small bowl, whisk together sauce ingredients.  Spoon half on top of the meatloaf .  Bake for 50 minutes.

4.  After 50 minutes, remove from oven and drain fat.  Spread with remaining sauce.  Return to oven and bake another 10 minutes.  Remove and let rest for 10 minutes.  Slice into serving size slices of your choice.

I served this with garlic mashed potatoes and mixed veggies.  Yummy!