Weekly Recipe: Horseradish Meatloaf

Is there anything better than coming home from work to a home cooked meal that you didn't have to prepare?  For whatever reason, even a peanut butter and jelly sandwich tastes better if someone else made it.  Seeing as how I cook nearly every night, a night off is a real treat!  And when it's my husband giving me the night off it makes it even sweeter.  It sort of warms my heart too because he didn't come programmed this way.  For many years prior to Colin's birth, he gladly played the role of my sous chef.  Apparently I have the bossing thing down to a science (my coworkers agree) but luckily he doesn't mind my "direction."  Maybe it's because he can see how far he's come from his Dorito and cheese sandwiches with a side of Soft Batch cookies!

Over time he has developed one signature dish.  When he made it recently, I realized I hadn't shared it yet on the blog.  So without further ado, here is Wes' Horseradish Meatloaf (by way of Southern Living).

Horseradish Meatloaf
adapted from Southern Living

1 1/2 lbs ground bison (or ground beef)
1/2 cup uncooked regular oats
1-2 T. minced onion flakes
1/2 cup ketchup
3 T. milk
2 large eggs, lightly beaten
1 T. horseradish
1 1/4 tsp salt
1/2 tsp pepper
1/2 cup ketchup
3 T. brown sugar
1 T. horseradish
2 tsp spicy brown mustard

Combine first 9 ingredients in a large bowl; stir well with your hands.  Form beef mixture into a loaf, and place in a 9- x 5-inch loaf pan.

Combine 1/2 cup ketchup, brown sugar, 1 T. horseradish, and mustard in a small bowl, stirring well.  Spoon half of ketchup mixture over top of meatloaf.  Bake, uncovered, at 375 for 1 hour.  Spoon remaining ketchup mixture over meatloaf, and bake 10 more minutes.