Posted by: Erica Retrochef | April 15, 2013

Golden Meat Loaf

Meatloaf is becoming a sort of regular feature on this blog every month or so. Which is fine by me — it’s a satisfying food, the kids love it, and there are a lot of variations.


Like this one, covered with … um. Applesauce and mustard. (WHAAAAAAAT?)


1. Mix in a 3-quart bowl 2 lbs. ground lean Beef, 1-1/2 cups PET Evaporated Milk (1 tall can) and 2 envelopes Dried Onion Soup Mix.

2. With wet hands, shape mixture into two 4 x 6-inch loaves in a 13 x 9 x 2-inch pan. Bake in 350 oven (moderate) 45 minutes. Take from oven. Drain off drippings.

3. Mix together can or jar of MUSSELMAN’S Apple Sauce (about 1 lb.) and 1 Tablesp. Bottled Mustard. Spoon over loaves. Bake 15 minutes more. Serves 8 to 10.

I’m starting to wonder if an applesauce company really can be trusted to make a meatloaf.


Funny story about why we’re using honey mustard — it’s the least expired bottle of mustard in the fridge, with a “best by” date of oh-so-recent 2011. Of two bottles of yellow mustard, one expired back in 2009 and the other in 2006.

(Why yes, I should clean out the fridge more often.)


I had decided to make this recipe because I stumbled across organic Dried Onion Soup Mix in my local health food store. It’s one of those ingredients — sorry, “ingredients” — I generally would never use, because who the hell knows what goes into Dried Onion Soup Mix? So it’s really thanks to Rosewood Market that we’re making this meatloaf.


This is very runny. It may be hard to tell from the picture, but it was oozing everywhere.


So… yeah. We’re making meatlumps?


And in the oven, it started putting out lots of liquid.


Not all of the liquid is fat from the beef. (However, all of the liquid is unappealing.)


And now we’re abusing some applesauce.


One jar of applesauce is definitely enough to cover two whole meatloafs. (Meatloaves?)


Let’s start off with the mustard applesauce, which I’d never seen before. It was really tasty — bit of zing, bit of sweet — and I would love to have this on some pork chops.

Sadly, we had this on some pretty unappealing meatloaf instead. I wasn’t expecting this to be amazing (milk and Dried Onion Soup Mix?) but I wasn’t expecting terrible, either. This ended up tasting like cafeteria mystery meat. And I guess it’s kind of cool that we solved the mystery? But this meatloaf recipe is not worth keeping, and proves that fruit canners shouldn’t mess with meat.

From the Flickr stream of bluwmongoose.


  1. Hi Erica, you’e very brave to make this because the picture looks hideous!!! The sauce does sound good though – I don’t particularly like pork but I would definitely try it with chicken. I’ll let you know how i go if I do.xx

  2. Yucky looking!

  3. Ick. I’ve seen these applesauce recipes before and not a single one looked appealing. Applesauce on meatloaf? Huh?
    And yeah, that’s some remarkably runny beef. They must have left out the breadcrumbs or something.
    Kudos to you for trying it–I certainly wouldn’t have!

  4. I have cooked with applesauce using it to add moisture to ground beef. The flavor is mild and not bad.

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