Sunday, April 17, 2011

Mama's Meatloaf

Tonight was meatloaf night.  Most people think of meatloaf and cringe as everyone has had a bad meatloaf a few times in their life.  I made meatloaf a few years ago and thought that it was so boring.  I decided something that is such an American classic, like meatloaf, shouldn't be boring.  You should bite into it and your taste buds should soar, as you close your eyes and sigh.  I've tried so many different types of meatloaf and none of them were what I was looking for...until now.  I named this one "Mama's Meatloaf" because everyone always remembers their mom's meatloaf and I hope one day when my kids grow up they rave about how their Mama's Meatloaf was the best they ever had.  

*NOTE:  If you don't like the texture of onions and are thinking of leaving them out I have a solution for that.  My husband and daughter won't eat an onion if they see it, so I have to put forth a bit more effort when making this to keep them happy but still worth it.  Follow the recipe except after you saute the onion and garlic add it to a blender.  Add in the chicken stock and Worcestershire sauce and puree until lump free.  Add in the tomato paste and eggs (and make sure it is cool enough to not scramble your eggs) and give it another whirl. To make up for pureeing the onions which adds a bit more moisture you will need to increase your bread crumbs to 1/2 c. instead of just 1/3 c. Then add this entire mixture into your ground beef.  

Mama's Meatloaf

1 tbsp. olive oil
1 whole small onion, diced
3 garlic cloves, minced
1 tsp. ground thyme
2 tsp. salt
1 tsp. black pepper
2 tbsp. Worcestershire sauce
1/4 c. chicken stock
2 tbsp. tomato paste
1 1/2 lbs. ground beef 
1/3 c. plain panko bread crumbs
2 large eggs, beaten
1/4 c. ketchup  

Preheat the oven to 350 degrees.  Add onions and olive oil to a saute pan and cook until translucent, about 8 minutes.  Add in garlic and cook another 2-3 minutes.  Add in tomato paste and cover the onions in it, thin out with the chicken stock and Worcestershire sauce.  Place the ground beef in a large bowl.  Add in the beef, salt, pepper, bread crumbs, eggs, thyme and then the onion mixture and mix until just combined.  I find it best to use my hands so I don't overwork the meat.  Place in a loaf pan or free form the loaf on a baking sheet.  Pour the ketchup over the top of the meatloaf.  Bake 45-55 minutes or until internal temperature is at about 160.  Allow to rest about 10 minutes before slicing.  

1 comment:

  1. I am making meat loaf tonight... mine is completely different than this recipe, but always a winner in our house! Meatloaf is Chloe's favorite! I should try yours soon!