reply to post by mblahnikluver
Hey M!! You know I think meatloaf gets a bad rap sometimes. I know growing up my poor mother was the world's worst meatloaf maker. Poor thing, If
she had ever decided to mass produce her meatloaves we probably could have constructed a rather sturdy house out of them!
But like you once I
got out on my own I started to experiment with it until I now have a recipe that I love and others do as well. Unlike you, however, I am a fan of the
ketchup on the top. Understand that below is an approximation of what I do because when it comes to things like meatloaf I rarely use measuring
tools... I just throw open the fridge and spice rack and select what sounds good at the moment......
1lb or a little more of ground beef
2 large eggs
Milk (approx 1/4 cup)
Italian Bread Crumbs (approx 1 cup)
Italian Panko Crumbs (approx 1 cup)
Parmesan cheese blend with Romano (4C makes a great blend of this as well...and I don't always use it when making a meat loaf just depends on my
Yellow Mustard (healthy squirt.. 2 tbs?)
Ketchup (very healthy squirt... 1/3 cup?)
Worchestshire Sauce (4-5 shakes of the bottle)
Finely diced Onion (approx 1/2-1 whole depending on the size....maybe 1/2 cup? I would use more but the too many onions and the fiance do not mix
Finely diced Mushrooms (If they are on sale that week, here they are expensive)
1. Mix all wet ingredients with bread/panko crumbs until it resembles something akin to cake batter in thickness...very wet I know but I find that
this way it's all but impossible to make a dried out meat brick!
2. Add veggies until well incorporated
3. Add ground beef until everything is well mixed, usually best results using my hands for this
4. Divide in half (I make 2 loaves out of this because the fiance is NOT a fan of ketchup on top)
5. Bake at 350 for about 40 minutes on a foil lined jelly roll pan because my meatloaves are 'free form'
Add mashed potatoes and peas and you have the meal I would have to say is my very favorite meal to have when the world stresses me out! This recipe
is enough to make (for 2 people), 2 dinners and a lunch of a meat loaf sammich... well.... if it makes it that long.
1. I've used Buffalo meat in this before and it turns out great. Since buffalo is a very lean meat I may use less bread crumbs or add another egg to
make sure there is enough moisture in the finished product.
2. My fiance makes a version with ground turkey and swiss cheese that is really good as well but again its a very lean meat so moisture in the mix is
key as well as not over baking it.
3. For those who like it the blend of beef, pork and veal can be used for this but I've never been a real big fan of that mix of meats.