It ain't fancy, it ain't show off food, it won't demonstrate your great talent in the kitchen ... but meatloaf, if done well, is very satisfying, budget friendly, and easy to make more to feed a crowd. AND, at my house, the kids will eat it without complaint, threats or bribes!
Meatloaf is pretty flexible, so if you have a bit of spaghetti sauce, a grilled zucchini or a sauteed onion leftover, you can dice it small and throw it in ... but outside of that, my approximate recipe, per pie plate (though I always make at least two at a time):
- 1 C ketchup
- 1 packet onion soup mix (I use Wegmans store brand to avoid the MSG in the big name brand)
- a couple tablespoons worcestershire sauce
- mushrooms - either a few diced button mushrooms, leftover sauteed mushrooms, a diced large portabella, or rehydrated dried mushrooms
- 1 egg
- good dash of salt
then add a cup of rolled oats (haha - whole grain meatloaf)
When that is all mixed, add:
~ 1.25-1.5 pounds of 80/20 ground beef
Mix it all in (hands are easiest for this), then form loosely into a lump in a 9" pie plate. I then drizzle liberally with ketchup on the top. Bake until 160 on meat thermometer - bake at 325 if you want it to cook slowly while you step out, or as high as 375 if you want it faster and with a bit more carmelized crunch on the outside. In a hurry? Cook it in a long narrow shape on a sheetpan or in muffin tins instead.
Monday, December 21, 2015
Labels: beef, dinner, entree, ground beef, ketchup, main course, meatloaf
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