July 31, 2008
Ironically I'm a chef but the simplest things seem to be the hardest for me. If you want fancy carved things or intricate spice flavors or custom creative cakes and such, I can do that. I think its because they make me focus harder. So somethings like a good mac and cheese or a great meatloaf....have escaped me for yrs. My mother in law used to make a meatloaf that used everything from the refrigerator but the kitchen sink. So I made that for yrs. It was good and the family liked it but I never did. I ate it that one nite at dinner and never touched the rest.
My bf loves meatloaf sandwiches for work so I started trying to find a better meatloaf that I could like too. I stumbled upon a recipe, simple but still I tweaked it more. I must say its a work in progress because I'm always using more meat and forget to add more binder etc. But I will say it does taste good. This recipe calls for 1lb of chopped meat. Most times I will double it so there's some left for sandwiches but don't forget to double everything then. In fact if it still seems too moist at the end of mixing, add more breadcrumbs.
1 lb. lean ground chuck
1/2 c. breadcrumbs (flavored or not, I use what I have)
1/2 onion, chopped
1 garlic clove, minced
1 tb. dried parsley or fresh if you have it
3 tb. chopped celery leaves
1 tsp. dried lovage
1 tsp.dried thyme
1 tb. Worcestershire sauce
1 tsp. salt
pepper to taste
2 tb. ketchup
1/2 c. milk
cooking spray or oil
2 slices of nice smoked bacon
Saute the onion and garlic together in the butter, till soft, cool. Preheat oven to 350 degrees.
Combine rest of ingredients except onion mix and bacon. Mix well.
Add cooled onion/garlic mixture and mix well again. If the mixture feels too moist and doesnt seem to hold together, add a bit more breadcrumbs until it does.
Spray baking pan with oil. Shape meatloaf right in the pan. I make mine into a long rectangle. Top with bacon strips. Put in 350 degree oven for 1hr or till done in center. Makes 4-6 servings.
Options for the top
-Before baking glaze with a mixture of 3/4c. water, 2tb. each vinegar, Dijon mustard and brown sugar.
-After baking 40-45 min. "frost" with mashed potatoes, dot with butter and return to oven for 15 min. so potatoes are golden brown.
-Douse with ketchup before baking. (When I don't have bacon I do this) My bf gets heartburn with gravy so I often do it this way.