Wednesday, November 21, 2012

Meatloaf Recipe

Jon declared this meatloaf to be the best he's ever eaten.  He even ate leftovers (he hates leftovers!) and asked me to make it again. I'm going to call it a success. Here's the recipe, and I'll even try writing it up in a traditional way, with a list of tools and ingredients.

Here's the recipe.  You need two bowls and one large rectangle pan (13x9?).  (I recommend not using a loaf pan, using a larger pan leaves a little room for the grease to run off so you don't eat it.)

1.5 lbs "meatloaf blend"  - Just ask the butcher to make a meatloaf mix for you, they'll grind a blend of beef, pork and veal.  If you don't eat pork, you could ask them to substitute turkey into the mix.
1 onion - chopped fine
2 cloves of garlic (1 large or 3 small are fine) - crushed
1 egg
1 cup of crushed Ritz crackers - this is my secret ingredient.  Some recipes call for bread crumbs, and in an episode of Roseanne she said she uses corn flakes cereal, but Ritz crackers are the secret to my success.
black pepper to taste - no additional salt needed if you're using Ritz crackers. If you're using bread crumbs, add some salt too.

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1/3 cup ketchup
2 tablespoons brown sugar
2 tablespoons brown mustard

Preheat the oven to 350.
In one bowl, mix together the ingredients listed above the line.  Just get your hands right in there and squish it all up.  There's no avoiding it.
Form it into a "loaf" shape in the pan.  Leave some room on all the sides.
Use a spatula or spoon to make an indentation along the top of the loaf,  running lengthwise. This way, when you put on the glaze, it doesn't all run off. I also think this helps it cook on the inside.
In the other bowl, mix together the 3 ingredients below the line. You don't need to put your hands in there.  Use a whisk or a spoon.
Pour the mustard glaze along the top, into the indentation.
Cook at 350 for 75 minutes.

Next time I might try sautéing the garlic and onions first. An extra step, but I think it might be worth it.
Of course you could try adding mushroom or bell peppers or any other veggies too.  Worcestershire sauce in the meat could also be good. Think of this as a starter recipe that you can enhance.

Try it and let me know what you add and how it comes out!

And, now, keeping with the title of this blog, 
here's a picture of the Seattle sun shining through my window...

1 comment:

  1. Ritz crackers are so much more exciting than breadcrumbs. I'll have to try your recipe, next time I make meatloaf.

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