Growing up there were few dishes my mother made that I did not like, but meatloaf was one of them. It wasn’t that it was bad or I wouldn’t eat it, but it was never a particular dish I looked forward to. Eventually I had meatloaf that I did like and that changed the whole ballgame. I was no longer on the injured list and I began to play with this recipe until I had finally scored
a touchdown.
Like many dishes, meatloaf can be made according to your individual tastes and preferences. My mom’s was usually dry and I didn’t really care for the slice of cheese on top. So as you read through this, be thinking of what sounds good to you and what you might leave out. You’re cooking at home to please yourself and the ones you’re feeding.
I don’t really remember my mom adding vegetables to hers, but she might have. Maybe it just wasn’t the right combination for me. I have found I really enjoy the “holy trinity’: bell pepper, onion, and celery.
After chopping these three ingredients, and them in a small frying pan with some oil.
Saute until translucent.
Set this aside to cool.
I’m making half of what the recipe below calls for. I’m the only one eating it this time. However, I found a fabulous stoneware from Pampered Chef that allows a cook to make 4 individual loafs, so you could make each loaf according to preference.
I use this stoneware when my husband joins me in a meatloaf meal, only I omit the sautéed vegetables from his and add cheese. This stoneware is really ideal for a family with differing tastes.
In a mixing bowl I whisked together one egg, ketchup, Worcestershire sauce, red and black pepper and garlic powder.
Next I added 1 pound of lean hamburger meat, 1/2 can of diced tomatoes, bread crumbs and the cooled sautéed vegetables.
Mix this all together. If the mixtures seems a little loose, like it wouldn’t quite hold together, add a little more of the bread crumbs.
When it’s mixed thoroughly, add it to your meatloaf pan.
There is a difference between a regular loaf pan, like you would make banana bread in. A meatloaf pan looks like this:
The top pan has holes in the bottom and it’s this one you put the meatloaf in. The bottom pan is solid and the pan above rests just off the bottom, so that the grease will rest at the bottom.
Pour a thin layer of tomato sauce on top and it’s ready to bake for one hour.
If it sounds too tomatoey, omit the sauce on top. If you like your cheese meatloaf, add cheese on top, or maybe a layer of cheese in the middle of the loaf. Instead of black and red pepper you could use an Italian blends of herbs. You could saute jalapenos with the “holy trinity” or not use any vegetables at all.
Meatloaf is good with mashed potatoes or rice. It’s also great with fresh green beans and new potatoes. Many people like meatloaf sandwiches. Experiment and find out what you like.
Tell me what you think of mine and how you changed it to fit your tastes. I’d love to hear from you.
Happy Cooking!
Meatloaf
1/2 C Onions, celery and Bell Pepper chopped
1 Tbsp Oil
1/2 Tsp Black Pepper,1/4 Tsp Garlic Powder, 1/8 Tsp Cayenne Pepper
2 Eggs, beaten
1 14.5-oz can Diced Tomatoes with juice
2 Tbsp Worcestershire sauce
1 Tbsp Ketchup
1 8-oz can Tomato Sauce
3/4 C Bread Crumbs
2 Lb Hamburger
Preheat oven to 350.
In a small nonstick skillet, heat oil over medium high heat. Once oil is hot add onion and bell pepper and sauté for about 5 minutes, or until onions become clear. Set vegetable mixture aside and allow to cool.
In a large mixing bowl combine black pepper, garlic powder, cayenne pepper, eggs, worcestershire sauce, and ketchup. Beat mixture well using a wire whisk or fork.
Next add cooled vegetable mixture, bread crumbs and ground beef and diced tomatoes. If you don’t like the chunks of tomatoes you can chop them smaller. Now using your hands or a wooden spoon, mix all the ingredients together until uniform.
Form meat mixture into a loaf by lightly packing into the loaf pan. Pour tomato sauce over the top of the loaf. Evenly spread a thin layer of the sauce using a rubber spatula or spoon.
Bake for about 1 hour. Don't allow meat to dry out. Let meat loaf stand for about 10 minutes before slicing. Serves 6 generous portions.
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