Tasty Tuesday – Workday Meatloaf
Let’s face it: whether you work outside the home or are a full-time homemaker, there are those days that you just want the meal without the work. Never fear, Dear Reader, Aunt Noony has something for you. Don’t I always?
Workday Meatloaf
Ingredients
2 eggs, beaten
3/4 C milk
1/2 C fine, dry bread crumbs
Do yourself a favor, and get the seasoned bread crumbs. Getting the plain ones just yields bland meatloaf.
1/4 C finely chopped onion
2 T snipped parsley
1 t salt
1/2 t ground sage
1/8 t pepper
1 and 1/2 pounds ground beef (680 grams)
Do yourself another favor and really shop for the best ground beef you can afford. If you can, go to a local butcher shop. If you’re only shopping at the local grocery, then buy as lean of beef as you can find. I like to use 90/10, which means there’s only 10% fat left. If you can find ground round, use that; even better, ground sirloin.
For variety, you can try other ground meets as well. I have a friend who swears by ground buffalo for her meatloaf. When I’m minding our food variety, I’ll use ground turkey. Experiment to see what flavors you enjoy.
Directions
Meatloaf is super simple. See all those ingredients up there? Get out a large bowl and dump ’em all in there. I like to mush it around and squeeze it through my fingers, both because it’s cathartic (who doesn’t want to smash something at the end of a long day?) and because it helps ensure the ingredients are well mixed. If you really don’t want to get your hands dirty, use a good, sturdy wooden spoon.
Put your oven at 350 F, 177C. Put the meat in a loaf pan and smooth it out. I like to use the flat of a teaspoon to texture it, but that’s up to you. Put it in the oven for 50 minutes.
Bonus Glaze
Mix 1/4 C catsup, 2 T brown sugar, and 1 t dry mustard in a small bowl. Make sure the mustard gets well mixed, as it has a tendency to clump. Spoon the glaze over the meatloaf and bake another 10 minutes.
C’est fini, Dear Reader. It really is that easy. Serve with some steamed corn and a baked potato and you have a nice, full meal. It serves six. It stores well in the fridge and makes very nice meatloaf sandwiches the next day.
Join my other Tasty Tuesday compatriots!
Tuesday Yummy Pot Roast, by Nancy Lauzon
Cupcakes For Dinner, by Selena Robins
Paniolo Cornbread, by Renee Wildes
And stay tuned for COOK LIKE A WRITER, by the Guerrilla Chicks, coming February, 2013. Join me and my Tasty Tuesday compatriots as we show you our stuff – in the kitchen. More than a hundred recipes with a dash of fun, an extra helping of humor, and some good, old-fashioned stick-to-your-ribs food. Yum!
Thanks, Noony, yes, meatloaf is a great go-to meal and your recipe sounds wonderful!
I LOVE meatloaf, I\’m definitely trying this recipe, thanks Noony!
Meatloaf can be a really versatile supper – all kinds of things you can do with it to jazz it up! This sounds really yummy!
I think leftover meatloaf in a sandwich (cold or reheated) is even better than when fresh out of the oven. Yum! Thanks for sharing this version – sounds great.