On days like these, I
As a kid, I turned my nose up at meatloaf, I always saw it as a ‘mystery meat’ platter. I don’t even recall whether I gave the poor slice of meat on my plate a chance before I tried to hide it in an air vent, or spread it around on my plate so that it looked like I at least tried some. Once I realized it was essentially a nicely seasoned, moist hamburger formed into a loaf, my prejudice vanished.
Few things are as easy or as comforting on a cold, snowy day than meatloaf. And, thankfully, this recipe is so easy, most people will have everything they need right in the freezer, fridge and/or pantry. If you don’t want to make two loaves, halve the recipe and make it in a single loaf pan. I usually make both loves, mainly because it freezes so well and if I can get two meals out of one prep period, I am going to do it.
This went perfectly with a side of parmesan garlic mashed potatoes, and sprinkled with just a bit of parsley.
4 slices of bread, cut or torn into ~1/2” cubes
3/4 c milk
1 Tbsp Worcestershire
1/4 c celery
1/4 c onion
1/8 tsp pepper
1/4 tsp salt
1 1/2 tsp poultry seasoning
1 1/2 lb ground beef
1/2 lb ground pork
¼ c ketchup
2 Tbsp light corn syrup
Preheat oven to 350 degrees F.
In a large bowl, soak bread crumbs in milk.
Add egg and beat with a hand mixer until well combined and few/if any chunks of bread remain.
Add celery, onion, Worcestershire, salt, pepper and poultry seasoning. Mix well.
Add beef and pork and mix gently but thoroughly.
Divide meat mixture in half and form into two loaves in two separate loaf pans or in one 8” x 8” pan.
Bake for 1 hour.
For the topping, mix together ketchup and corn syrup in a small bowl.
After 1 hour, top with ketchup/corn syrup mixture and bake for an additional fifteen minutes.