Today is a day for memory lane. Walk with me …
Back in our college days, Dominic and I were living in a school-sponsored apartment complex. Read, we used our student loans to pay rent; so convenient, so dumb. My front door faced his back porch in neighboring buildings and thanks to our interaction in a number of business classes we became friends. Friends eat together, and well, so do two love birds who are crushing on each other. And that was totally us. Dominic would take me out to dinner and I would woo him with home cooked meals. Oh, the beginning of love!
One of the first meals I made for him was meatloaf. Funny thing is, for my entire life I’ve hated meatloaf. It just seems so … awful. Ground beef with sauces and seasonings, and ohmygoodness, it’s just totally not my thing. But, Dom has always been a man’s man and for some reason I decided that meatloaf would be the ultimate woo-ing meal. So, I read a few different recipes, looked in my sparse college cupboards, and pieced together a meatloaf.
He loved it! So much so that he went on to brag that her girlfriend (who doesn’t like meatloaf) in fact, makes the best meatloaf! A reprise of said meatloaf happened during a business project homework gathering, and once again, the girl who hates meatloaf, made a bomb meatloaf. And so, ever since, I’ve been making my man’s meatloaf without ever taking a bite.
As of late, I have added a few healthy twists to my meatloaf and Dominic has welcomed these changes with open arms. How could he not? Shredded or minced veggies like spinach, mushrooms, and carrots are practically invisible when mixed into his favorite meatloaf. He has made fun of me for going rouge with my staple recipe, but as long as I season correctly, he is still wooed by my meatloaf. And, my job is done. Go me. Meatloaf for life … for him.
- 1 pound ground beef
- 2 eggs
- 1 tablespoon mustard
- 2 tablespoons worcestershire sauce
- 1/8 cup milk
- 2 teaspoons onion powder
- 1 garlic clove, crushed or 1 teaspoon garlic powder
- 1/2 cup cheese, shredded
- 3/4 cup shredded carrots
- 2/3 cup bread crumbs
- Dash or two of salt and pepper
- Preheat the oven to 375 degrees.
- For mixing, you pick --- either a large mixing bowl or a KitchenAid type stand mixer. If you use a mixing bowl, remove your rings, wash your hands and plan to just hand blend. If you opt for a stand mixer, be careful not to over mix or else your meat will get tough.
- All all ingredients, except for the ketchup, to a bowl and mix.
- On a large baking sheet divide your meat into two and form each into a loaf shape. It's true, I don't use a loaf pan for meatloaf. On a baking sheet extra fat can slough off to the sides rather than soak into your loaf.
- Squirt a hefty amount of ketchup on the top of each load and cover with foil. Bake for 40 minutes.
- At the 40 minute mark, remove the foil, and bake for an additional 10 minutes. Check for doneness, allow to cool/set, and then serve with some of the side options I listed below.
It’s not super pretty, but apparently it’s delicious!
Ready for some meatloaf side dish ideas? These are winners to consider —> Spring salad, bacon gouda mac ‘n cheese, green bean casserole, scalloped potatoes, Italian caprese salad. And yes, they’re all heartier, because when I serve meatloaf, I just give myself a double serving of whatever side I prepare :)
Marie Cole says
I keep trying but I never seem to get meatloaf right but I think I’ll give this recipe a try and keep my fingers crossed that I finally have a success