What's for Dinner?: Meatloaf

Nothing says comfort food on a cold night more than one of my all time favorites and go to meals like Meatloaf.  It’s a classic. Served with garlic red bliss mashed potatoes, roasted cauliflower and salad and that’s What’s for dinner.   What I like about meatloaf is that you can prepare it the night before or the morning you are going to make it.  I don’t use a traditional loaf pan but an 11 x7 pan for 2lbs of ground beef, makes nice long slices when served. Also, great leftover for sandwiches the next day served cold. 

Some people use a combination of 3 meats, beef, pork or veal. I like the traditional ground beef. Some use ground turkey as well if you’re looking for a healthier meal. Mine is simple, easy and pantry ready ingredients.  Over the years I’ve made different versions of meatloaf and find myself always coming back to this recipe. 

Meatloaf

• 2 lbs ground beef
• 1/2 Cup Ketchup
• ½ Cup Milk
• 2 Large Eggs
• 2T Worcestershire sauce
• ½ tsp salt
• ½ tsp pepper
• 3 Large Scallions chopped including green
• ½ Cup diced green or red pepper
• 2 Large Cloves garlic minced
• 1 full sleeve of Saltine Crackers Crushed fine

Topping:  1/2 Cup to 2/3 cup of Ketchup mixed in with maple syrup. Sounds odd, but when whisked together and placed on top while baking it makes for a nice topping to the meatloaf, it won’t disappoint. If you would prefer, add brown sugar to the ketchup instead. Serve extra ketchup for dipping when serving.

Directions:  Whisk together Ketchup, Milk, Worcestershire, Eggs, salt and pepper and set aside. In a large bowl place your ground beef, peppers, onions, garlic, crushed saltine crackers, pour in your whisked wet ingredients and mix with a wooden spoon, but I use my hands, till all combined. Place in an 11 x 7 pan that has been sprayed with cooking spray.  Spread meat out evenly then I poke holes using my fingers all on top of the meat.  Pour the ketchup/maple syrup on top as it falls into the holes.

Bake at 350 degrees for 35-45 mins till the meat is done.

Red Bliss Garlic Mashed Potatoes

What I love about red bliss potatoes is that you don’t have to peel them at all. Cut about 2lbs of red potatoes, place in pan of cold water and I add 3 Cloves smashed fresh garlic, bring to a boil and add 1T kosher salt while boiling.  Boil till tender, drain, return to pan and add the following:

½ cup of warmed milk or cream Tip:(always add the milk/cream first not the butter first if you do the glutens in the potatoes cause them to seize and get stiff, so always Liquid first then butter and make sure the milk is warm)

Add Salt, Pepper then butter.  If you want it creamier you can always add a small amount of sour cream to the mix or cream cheese. I usually stick with the milk and butter and use sour cream and cream cheese for holidays as I’m trying to cut down on some fat.

Roasted Cauliflower

I find Cauliflower to be an underutilized vegetable, but when roasted, you’ll buy it more often.  I cut up the Cauliflower into flowerettes, spread on a cookie sheet, toss with olive oil, kosher salt and pepper. Bake at 400 for 25 mins, with 2 mins to go I add a sprinkling of Parmesan cheese, let it melt then remove.  Very sweet nutty flavor.

Hope you enjoy!