Meatloaf

Meatloaf is easy to make, and inexpensive. However, if overcooked, it can be dry and flavorless. It also has a longer cook time, so planning ahead is important.

I use the basic Betty Crocker meatloaf recipe, which I will put here. And then I will tell you about alterations that can be made.

Ingredients

2 eggs, beaten

1/2 cup ketchup

1/2 cup milk

1 cup Progresso™ Italian Style Bread Crumbs

1/4 cup finely chopped onion

1lb. lean ground beef

1/4 cup ketchup – for topping

Directions

• 1 Heat oven to 350°F. In large bowl, combine all meatloaf ingredients; mix well. Press mixture in ungreased 8×4-inch loaf pan. Bake at 350°F. for 40 minutes.
• 2 Remove meatloaf from oven. Spread 1/4 cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches 160°F. and beef is thoroughly cooked. Let stand 10 minutes before serving.

 

SO –  I like to mix things up a bit. For example, you can use 1/2 ground beef, and 1/2 Italian sausage. Or you can use a mix of beef and chicken, or beef and pork. The chicken and the pork will make the meatloaf less “fatty” – but you do want SOME fat to keep the meatloaf moist. I also like to chop onions and carrots really fine and saute them until tender in some oil. Then I add this to the meat mix – stretches the meat a little bit and makes the loaf a bit more nutritious.  See Martha’s recipe below for an example of what I usually do.

If you don’t want to splash out for store bought breadcrumbs, you can make your own – or tear a couple of slices of fresh bread into tiny bits and use that.

If using Italian sausage and Italian breadcrumbs, you will have a well seasoned loaf. But if you don’t use those, be sure to add some Italian seasoning to your meat mix.

If you don’t have a loaf pan, you can just shape it into a loaf on a rimmed baking sheet. It make spread a little, but it will still work.

You can also play with the topping. I have been known to add mustard (dried) to the ketchup, or a little brown sugar. Or use storebought BBQ sauce instead for a different spin (just avoid all the Italian seasonings).

Really what I tend to do is just like this recipe from Martha Stewart. I just don’t use veal – I use beef and pork. Cannot go wrong with Martha’s basic recipes.

Here are links to 2 other great meatloaf recipes. I love Pioneer Woman for recipes that work and taste good. Not always great for the diet – but when you need a dressed up meatrloaf, this is great. Pioneer Woman’s favorite meatloaf link.