My meatloaf, which I throw together and never make the same way twice, is usually delicious, but it falls apart, so I’m always collecting meatloaf recipes.
“Mom’s Amazing Meatloaf” came from the paper, but I never followed it too closely because some ingredients seem weird (milk, parsley, and parmesan cheese). But this weekend, I had just about everything on hand and decided to give Mom’s recipe a fair shake. Here are the ingredients…
1 ½ lbs. 93% lean ground beef
½ cup low-fat or whole milk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 slices toasted hearty whole-wheat bread (for 2 cups cubes)
1 large onion (for 1 cup chopped)
½ cup grated parmesan cheese
3 tablespoons finely chopped fresh parsley
Salt and pepper
½ cup ketchup (or more, to cover)
Preheat oven to 325° and cook for 1 hour, 15 minutes (for medium) or until done.
I’m not giving the nitty-gritty of assembling a meatloaf. You guys know the drill.
Anyway, I did make a few slight adjustments: My meat was roughly a pound’s mixture of ground beef, pork, and veal, so I used a tad less of everything. I used half and half instead of milk, and dried parsley instead of fresh. And I added half a cup of diced green bell pepper.
I mixed the wet ingredients first (noticing for the first time that it called for 2 eggs — I usually only use one — has that been the fatal flaw?), then dumped in everything else, with the bread last.
My 2-piece meatloaf pan is great. I cover the bottom with tin foil so I can toss the grease into the trash. And I tuck the meat in on the sides so the grease can drain down through the holes.
Anyway, this meatloaf came out PERFECT and stayed intact. It didn’t even fall apart when I lifted the whole thing to store it.
So, Mom’s meatloaf truly is amazing — and delicious! I feared the parmesan cheese would make it meatballish, but it didn’t.
Now, what are your favorite meatloaf recipes?