and what i mean by this is ingredient-wise. i know that some of you may absolutely LOVE your grandmother’s meatloaf. others may absolutely, positively refuse to touch it…ever — first cardinal rule of going over to grandma’s house. either way, mine’s different. in fact, i used to not even eat meatloaf because i thought it was gross. then one day i woke up and thought, “you know, i think it’s high time i start to like meatloaf.” so i searched and experimented and finally came up with this recipe. it doesn’t have all the added “sneaky” ingredients: carrots, celery, onions. none. mine is more like a bunless hamburger loaf — or as i like to say, just plain goodness.
ingredients for meatloaf:
1 egg (or 2 egg whites)
3 T. ketchup (if i wanted to be truly “pure” i would make my own, but not while i work full-time)
2 T. mustard (i use the spicy dijon mustard)
2 T. brown sugar
½ tsp. cinnamon
¼ tsp. white pepper
¼ tsp. ground mustard
¼ tsp. salt
¼ tsp. freshly ground pepper
1 lb. ground beef
1 ½ c. dry plain bread crumbs
1/8 c. grated parmesan cheese
ingredients for glaze:
¼ c. ketchup
2 T. brown sugar
1 tsp. ground mustard
1 T. apple cider vinegar
1) in a medium mixing bowl, combine all ingredients up to cheese. whisk together.
parden mr. parmesan and ms. breadcrumbs. they were feeling left out and snuck right on in the picture.
2) now, parmigiano reggiano, it’s your turn. oh yes, forgive me; and yours too, breadcrumbs. add remaining ingredients.
now, you may be thinking, “i thought you said this is like a hamburger loaf. I don’t put breadcrumbs in my hamburgers.” and you would be right. but the breadcrumbs actually serve a purpose other than weirdness: they add a mushiness to the meat that helps hold it together into a loaf; the same goes for meatballs. besides, you can’t even taste the breadcrumbs; i know this because my husband has the best palette ever, and he has no problem telling me when something tastes weird. so embrace the breadcrumbs…and go ahead and embrace the meatloaf while you’re at it (i like killing two birds with one stone).
now comes the dirty part. using your hands, combine the mixture. make sure you squish it all together really well, making sure every last morsel of meat is saturated in the sauce.
3) once well combined, placed in a baking dish (i usually use a 2-qt casserole dish) that has been sprayed with oil/cooking spray. shape into a loaf. (don’t forget to wash your hands thoroughly afterwards; i wouldn’t want to be blamed for an outbreak of e. coli!)
place in a preheated 375° oven for about an hour, or until internal temp reads 155°.
4) towards last 5 minutes of bake time, combine glaze ingredients in a bowl.
mix well. when meat is finished, pull out of oven; bump oven up to the broil setting. drizzle glaze on top of meatloaf and stick back into the oven.
broil for about 5 minutes, or until final internal temp read 165° in the middle.
what you are left with is a caramelized tangy glaze over a tender meatloaf with bits of cheese oozing from it.
sound tempting yet?