I hate all things puffy...meringue, chilli rellenos, quiche (except for Tammy's because it's so darn dense), and even meatloaf. I really don't like meatloaf. For years, I always thought it was puffy and tasted like mystery meat....kinda gross. But Scott loves meatloaf so once in a blue moon (thanks Crystal for bringing "blue moon" back), I like to sacrifice and bust out with my "stepford wife"-ness. So I searched high and low for a meatloaf recipe years ago. I found the BEST recipe but can't find it out now...uggghh. It was when www.NBA.com started and the commercial said it had everything even Penny Hardaway's mother's meatloaf. I tend not to believe what people say so I logged on and low and behold on the front page of www.NBA.com was Penny's mom's recipe. I made it!!! Oh mother...Penny's mother that is...it was DIVINE! But then again, anything encased in bacon can only be DIVINE..right? So if anybody happens to have the recipe or know the recipe, please let me know.
Okay, I'll stop rambling. Last year, I found this current meatloaf recipe on Food Network. It was a Paula Deen recipe so I knew it had to be good...fattening...but good. Actually, if you use lean meat, it's actually not to bad. I made it and I liked it. It wasn't too puffy and had great flavor. And the best part...the whole family ate it...even Gavin! WooHoo...that's a success in my book.
Barbecue Meat Loaf
1 1/2 pounds ground beef
1 cup bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
2 (8-ounce) cans tomato sauce
3 Tbls vinegar
3 Tbls brown sugar
2 Tbls Dijon mustard
2 Tbls Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Preheat oven to 350 degrees.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick)...(I actually didn't add any water because I forgot, but it turned out great). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices (I didn't baste...I don't have time for stuff like that...and it turned out fine).
We ate it all or I would have made Scott a meatloaf sandwich the next day. Those are his favorite.
Hmmm, that looks good. I usually don't make much meatloaf but when I do, Bart loves it! I usually put Ketchup on it but never this way...so I'll have to try it for sure! When I make meatloaf, I always make skillet potatoes or mashed potatoes, homestyle kind. Also, when we have time, we slice a big chunk of meatloaf after it's cooked and cooled and then put it on the bbq to give it that smokey flavor and that "grill" look to it... Taste great on an open face sandwich too.
ReplyDeleteMy husband's favorite! Great comfort food for a chilly day! Thanks for visiting and "favoriting" my blog. I'm looking forward to reading yours!
ReplyDeleteThis is the Paula Deen recipe and I made this the other night too. It is REALLY good. Like stupidly good. It's hard to get a hold of leftovers. The stuff never lasts.
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