Catch the Spoon

I can only imagine that my use of ketchup in this recipe might offend (or at the very least confuse) anyone not accustomed to the vinegar-laden dishes of the Pennsylvania Dutch. I’ll even state for the record that I put ketchup on my eggs, on my toast, and even put it on steak when I was young (sorry, Dad.) I’ve had some great meatloaf in my time — my mother-out-law’s is killer — but this dish of ketchup-laden decadence will always be my favorite. How can you top the gooey tomatoey brown sugar topping?

Meatloaf

For meatloaf:

• 1 1/2 lbs ground beef
• 1 cup Italian-seasoned breadcrumbs
• 1 cup tomato ketchup
• 1 1/2 tablespoons Worcestershire sauce
• 1/2 cup grated parmesan cheese

For topping:

• 3/4 cup dark brown sugar
• 1/2 cup ketchup

Combine all meatloaf ingredients in large bowl and toss with fingers until well-combined. Press mixture into standard loaf pan and bake at 350° F for one hour.

Place brown sugar in small bowl and break apart any lumps. Add ketchup and stir briskly with fork until mixture is thick and homogenous. About halfway though cooking, spread topping on top of meatloaf.

Serves 6-8.