Meatloaf - it's what's for dinner, or lunch, and always a winner. If you haven't done it before, maybe you have made meatballs - for parties or for spaghetti - and you can imagine the same great taste! Meatballs should be plump and yummy, the same basics for meatloaf.
Here's a recipe, with room for your own variations -Basic ingredients - One pound of ground beef - 1 small onion, chopped, 1/2 Cup bread crumbs, a beaten egg, splash of milk or buttermilk, 1/2 Cup tomato sauce or ketchup.
The quantities are approximate. Bread crumbs can be bread slices crumbled or even dry stuffing mix. Soften them for a minute in milk or broth and then add to the meat mixture. Mix in the egg, milk and tomato sauce. Don't handle the meat too much and don't over-mix.
Now make this recipe your own: Add diced celery - it will soften in the baking but still add a bit of crunch. Tomato sauce can be any good prepared sauce, such as basil or mushroom. Look for great sauces you can buy with labels from good chefs or gourmet kitchens. Any of these will change your whole outlook about meatloaf.
Instead of an all-tomato type of base, use just a little to keep it juicy; add chopped apple and sour cream - even nutmeg.
Try lining the bottom of your loaf pan with large slices of onion. The onion will keep everything moist and your meatloaf will never be dry. Pile into your baking pan and Bake at 350 degrees for about an hour - or thermometer at 160.
During the baking time, you can pour some more sauce over the meatloaf as a topping. It will bake in and prevent moisture from escaping.
At the end of baking if you see unwanted grease, it can be easily poured off.
The recipe ingredients can be doubled, or adjusted for quantity as needed.
Add this to your ideas for a good dinner at any time of the day -
And sandwiches are just waiting to happen!
Until next time -
Rebecca
