This recipe for sorghum topping for meatloaves is on the jar of Maasdam’s Sorghum, and it’s delicious. I used one of my usual meatloaf recipes cut down to two individual loaves, and cut down the topping as well. They used ¼ cup ketchup and ¼ cup sorghum for a 2 pound meatloaf. This has become one of my favorite meatloaf recipes.
We really like sorghum syrup, and feel lucky that we can buy locally produced sorghum, from a family-owned mill we have toured. It is sold nationwide, however, and I know there are lots of local producers throughout the South too. So here’s a meal straight from Grandma’s kitchen…with homemade mashed potatoes with Amish roll butter and garden peas and peppers.
Individual Meatloaves with Sorghum Topping
3 Tablespoons Milk
1/3 cup Saltine Crackers -- crushed
3 tablespoons chopped onion -- or 1 tablespoon dried onion soaked in 1 tbsp. milk
1/4 teaspoon salt
1/4 Teaspoon Sage
1 Dash pepper
1/2 pound Lean Ground Beef
1 Tablespoon ketchup
1 Tablespoon Sorghum
In a bowl, beat egg. Add the milk, cracker crumbs, onion, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into two loaves; place in a greased shallow baking dish. Flatten the tops of the loaves.
Combine the ketchup and sorghum; spoon over meat loaves. Bake at 350° for 40-45 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain.
Yield: 2 mini meat loaves.
"Maasdam's Sorghum Mills"