Have you caught my theme yet? Today is meatloaf day! No, No...not that meatloaf. This meatloaf
It is so much more attractive. Somehow, meatloaf escaped my little ode to family favorites. I am pretty particular about meatloaf. I never order it in restaurants...even if they say it is world famous. And I never...get ready for this one......I am about to commit some sort of blasphemy.....I never eat a meatloaf sandwich. I know...I know...what is wrong with me? I just have never loved a meatloaf sandwich or cold meatloaf. Please love me anyway.
I also don't like over mixed meatloaf...meatloaf that has been in a food processor, a mixer or a food mill. It has to have some texture for me and not have a liverwurst texture. So my recipe requires hand mixing. And last but not least...I eat it with......Ketchup!!!! AAAGH!!
Now, I know not everyone loves ketchup as much as I do. So my recipe has evolved from having ketchup inside and on top, to having chili sauce...which adds a bit more zip. I like to add the glaze before baking instead of adding it in the last few minutes, because it makes this great sticky and slightly smokey flavored crust. And I do think it is super important not to over cook the meat. There is nothing worse than dry meatloaf. Sara's Meatloaf with Country Gravy
2.5 pounds lean ground beef
12 Ritz crackers
1/4 cup Parmesan
2 eggs, beaten
1 cup chili sauce
1/2 cup bell pepper diced
1 cup onion, diced
3 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon Cayenne pepper
1 teaspoon thyme
Preheat oven to 325 degrees. Foil line a baking sheet or spray a sheet pan with non stick spray. Place the meat in a large bowl and crush the crackers (with your hands) over the meat. Now prepare yourself for the next difficult step......add all the remaining ingredients and combine well (with your hands). Mound the mixture on the pan and form into a loaf.
1 1/2 cups chili sauce
1 Tablespoon honey
1 teaspoon Worcestershire sauce
In a small bowl, combine the chili sauce, honey and Worcestershire and whisk together. Slather all over the top of the loaf. Bake for 45 minutes or until juices run clean. Remove from oven and let sit five minutes until slicing to allow the juices to congeal. This will help your meatloaf remain moist as well as cut nicely.
3 Tablespoons butter
3 tablespoons flour
1 1/2 cups beef stock
1 cup milk
in a heavy saucepan, melt the butter and then add the flour. Cook the butter and flour for thirty seconds or so. Slowly whisk in the stock, allowing mixture to bubble as you whisk. Finally, add the milk and whisk until smooth. If gravy is too thick for your liking, thin with a bit more milk.
So, I love to know what other people love in their meatloaf, and how they eat it. Do you have to have mashed potatoes with it? Gravy? How about a glass of cold milk?