February 18, 2014


Meatloaf, Baked Mac & Cheese, Acorn Squash and Salad

I love meatloaf!  I have had and made some dry meatloaf.  This recipe is moist and delicious. I especially like meatloaf the next day sliced with mustard for a sandwich.  People who have an aversion to meatloaf have said this is good meatloaf.  There are a few steps but they are worth it.  Remember don't overwork the meat when mixing.

makes 2 small loaves

1/2 cup ketchup or chili sauce
2 tablespoons brown sugar
2 teaspoons cider vinegar or white vinegar

Meat Loaf
I1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1/2 teaspoon dried thyme
2 large eggs
1/2 cup milk, plus extra as needed
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
2/3 cup fresh breadcrumbs
1/3 cup finely chopped parsley

Adjust the oven rack to the middle position, and preheat to 350 degrees. Line a baking sheet with aluminum foil, and set aside. Heat the oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside to cool for 5 minutes.


Meanwhile, mix together the ketchup, brown sugar, and vinegar and set aside.
In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt, pepper and Tabasco together.
Mix the meatloaf mix, bread crumbs, parsley, sautéed onion mixture, and egg mixture until evenly blended and the mixture doesn’t stick to the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).


Turn the meat mixture onto the foil-lined baking sheet and shape into a 9 by 5-inch loaf. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes. Freezer-friendly variation: I divided the mixture into two smaller loaves, and brushed each loaf with about one-fourth of the ketchup mixture instead.


Bake until the center of the loaf measures 160 degrees on an instant-read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.


Meatloaf baked outside of the loaf pan.

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