Meatloaf Pucks

I really tried to think of a better name for this delicious entrée, but Meatloaf Pucks just seems appropriate. Obviously, marketing is not my forté. As a liberal arts major, I never set foot in the UALR** business building during college days. But God has a sense of humor, so he surrounded me in life with business major types, by virtue of birth and marriage. I’ve absorbed enough by osmosis to know that calling any food a “puck” is probably a bad idea. But we’re not selling this stuff, we’re making dinner.


Meatloaf is one of my favorite things to eat, especially with sides of roasted vegetables and mashed potatoes. This recipe originally appeared in a newspaper ad for a local grocery store. I modified the topping one day when I was out of brown sugar and liked the adaptation best. In the interest of full disclosure, I should say that First born despises this dish. I made enough this week to have it for dinner two nights in a row, to her great despair. (Whoops, marketing flub again!)

Let’s eat.

Meatloaf Pucks, adapted from a recipe in a Kroger grocery ad many years ago.

1 1/2 pounds ground chuck

1 8-ounce can tomato sauce, divided use

1 cup soft bread crumbs (I whiz up a few slices of bread in a food processor for this.)

1 small onion, very finely chopped

1 large egg, beaten

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme leaves

1/2 teaspoon garlic salt

Freshly ground pepper, to taste

1/4 cup chili sauce

1 teaspoon dry mustard

Heat oven to 350°F. Line a large baking sheet with foil, then set a rack inside.

Set aside 1/4 cup tomato sauce.

In a large bowl, combine the ground chuck, remaining tomato sauce, bread crumbs, finely chopped onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper. Mix lightly but thoroughly. I keep a box of latex gloves in the kitchen for messy jobs, and I usually put on a pair of them here and mix this with my hands.

Divide the mixture into thirds and shape to form three pucks about 1 1/2 inches thick, weighing about 10 ounces each. Place on the rack inside the baking sheet.

In a small bowl, combine the 1/4 cup of reserved tomato sauce with the chili sauce and dry mustard. (The dry mustard can clump; whisk to disperse if necessary.) Spoon over the flattened tops of the pucks.

Bake for 40 to 45 minutes, or until centers are no longer pink and register 160°F. on an instant thermometer. Let rest for 5 minutes before serving with roasted vegetables and mashed potatoes. Half of one of these pucks makes a serving, so the recipe usually serves 6.

**University of Arkansas at Little Rock, whose mascot is the Trojan, speaking of unfortunate names…

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