Individual Meatloaves with Sorghum Topping

 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

  1        egg

  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"