Meatloaf

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):

Mix together:
- 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.