January 17, 2011

Classic Meatloaf

I don't know about you, but this:


makes me want comfort.  If you live up here, or watch the news, you know that the Northeast got hit with a WICKED bad Nor'easter (that's Boston for really, REALLY bad storm).  This was the kind of storm where they cancelled school before a snowflake even fell, and because I work with little kiddies who get snow days, I get snow days too!  TWO snow days, in fact!  I was feeling comforted already.

The weather and the time off left me inspired to cook comfort food.  I rolled all my new recipes into one day, cooked up a storm, and basked in the comfort of leftovers all week long.

When I was a kid, my ultimate comfort food was my Grandmother's fried shrimp, broiled new potatoes, "Hatsie's Salad," and cheesecake.  I had it every single year for my birthday until I was 21.  Seriously.  Now that I've grown up (ha) I've branched out a bit, and have embraced the traditional loveliness that is meatloaf.  (and besides!  Frying shrimp is hard work!)  And so, my blizzard-perfect comfort menu had meatloaf as its star, with mashed potatoes and garlicky broccoli.

  • 3/4 cup packed brown sugar
  • 3/4 cup ketchup
  • 1/3 cup Worcestershire sauce
  • 1 1/2 pounds lean ground beef
  • 3/4 cup milk
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 small onion, chopped
  • Leftover scallions from last week's recipe (this is optional, but it was pretty tasty and the pop of green in the meatloaf was nice to look at.
  • 3/4 cup bread crumbs (I used panko because it's what I had)
  • 2 slices of bread
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish or cake pan with Pam.  I don't use a loaf pan because I find it gets too greasy.
  2. In a small bowl, mix together the ketchup, brown sugar, and Worcestershire sauce.  Set aside.
  3. In a mixing bowl, mix together the breadcrumbs, onion, scallions, milk, salt, pepper, and eggs.  I let this sit for a couple of minutes so the breadcrumbs get sort of soggy.  This makes for a juicier meatloaf.
  4. Mix in the ground beef and about 1/3 of the glaze mixture until all ingredients are incorporated.
  5. Place slices of bread on the bottom of the pan.  Form meat mixture into a loaf shape (or mini loaf shapes if you're feeling mini) on top of the slices of bread and pour the remaining glaze over the loaf.  (The bread will soak up some of the grease, and you can remove it after slicing, and before serving).
  6. Bake in preheated oven for 1 hour or until juices are clear.
I always find meatloaf is impossible to cut into nice slices right out of the oven, and because of this, I didn't take any pictures of my meatloaf because it wasn't pretty.  The link above is what I based this recipe off of.  Go look at the pictures!

On the side I made mashed potatoes (GASP, from a box.  I know I know.  But I had them from a while ago, and as I mentioned before, BAD storm.  Too bad to go out for potatoes) and Garlicky Broccoli.  The broccoli was frozen, although I would recommend using fresh broccoli.  If you do, make sure you blanch it (stick it in some boiling water for about 3-4 minutes then dunk it in some ice water to stop the cooking.  Makes all the difference) In a saute pan I heated some olive oil for about 4 minutes.  I added the broccoli and about 2 large cloves of garlic, minced.  I tossed to coat and added some red pepper flakes.  I let this heat through, then served.  Super easy, and really delicious.

I loved these recipes and I ate leftovers all week.  Meatloaf sandwiches are awesome!  It was filling, comforting, and perfect for the big bad blizzard.


What do you like to cook when it's cold outside?

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