Today, Marvin Lee Aday is 65 years old. To celebrate this paradise, dashboard-loving artist, I thought it appropriate to post a meatloaf recipe *smiles*
Oh the cleverness of me.
Meatloaf is one of those dishes that people either love or hate. If your mom made you dry meatloaf as a kid, you probably never wanted to look at the stuff again. For me, it was fruit cake. Bleh. But meatloaf is one of those comfort foods that is inexpensive, easy, and filling – something we can all use once in awhile.
Myself, I wasn’t a meatloaf lover until recently. I also didn’t like my spaghetti with meatballs, or pepperoni on my pizza, or ketchup on my burgers until I was in college. I’m a late bloomer.
1 1/2 pounds ground beef (80/20 works good) or ground turkey
1 cup Milk
1 onion, chopped
1 garlic clove, minced
3 slices of bread, torn up into small pieces, or 1 cup dried bread crumbs
1 tablespoon Worcestershire Sauce
1/2 teaspoon Kosher Salt
1/2 teaspoon Dry Ground Mustard
1/2 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Hot Sauce (or slightly more, to taste)
1/3 cup ketchup
2 tablespoons brown sugar
1 diced bell pepper, some fresh basil, or sliced mushrooms as add-ins (optional)
Heat oven to 350 degrees. Saute the vegetables (onion, garlic and any other additional vegetables you wish to use) in a little olive oil until softened. Combine all ingredients in a large bowl (except ketchup and brown sugar) and mix well. Don’t be afraid to get in there with your hands – they work best.
Spread mixture into an ungreased loaf pan or shape into a loaf on a sheet pan. Spread ketchup and brown sugar on top of meatloaf.
Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160 degrees).
Let stand for 5 minutes and serve.
Cooking it in a loaf pan can help the loaf stay moist.
Take a couple slices of bread and place on bottom of meatloaf pan before putting in meat mixture.
This will help soak up some of the fat that will puddle at the bottom of the pan (I use the heel ends).
Cooking it on a sheet pan will help some of the fat spread away from the meat if you are looking to make this a slightly leaner dish. It’s just a matter of preference.