Your guest blogger today is my daughter, Andrea. I asked her to write a guest post because she as waxing poetic about my meatloaf recipe. Well, it’s sort of my recipe. Let’s put it this way: My mom put this recipe in a church cookbook a million years ago and this is the same recipe with my modifications. Andrea has a blog HERE. Follow her – she’s funny!
Fact: there is no way to make meatloaf look good in pictures. I’m not claiming to be a master at the camera phone food technique, but I’m no slouch. And meatloaf is one of those foods that just doesn’t photograph well.
But OH the taste! Meaty and juicy and redolent with spices from the sauce you have slathered upon it. We made meatloaf last night, and I insisted that it be my mom’s meatloaf. Because everyone’s favorite meatloaf is almost invariably their mother’s. Until you try this meatloaf and realize that your favorite meatloaf is actually from MY mother. My husband declared it to be magic and said that he would be sending his very culinary minded brother the recipe.
Not only is this recipe full of delight and husband-pleasing goodness, but it is pretty quick and easy to come together. Perfect for when you are trying to throw together dinner while the Seahawks game is paused and everyone is hungry and apparently no one in town knows how to go the speed limit to get you home in time for kick off.
Side note: I am trying out football this year, and this is fortunate as the Seahawks are having a very good year. Go shiny pants, go!
The Seahawks won the game, but I think we won it even more because we were eating delicious meatloaf while sitting on the couch and they were running around in the wet and cold while wearing spandex. I think it is clear who comes out on top in that comparison.
So the recipe is as follows:
- 1 lb lean ground beef
- 1 lb ground turkey
- 4 slices of bread, diced up (any old bread will do. I think we de-crusted ours for maximal mushy texture)
- 1 egg, beaten
- ½ c chopped onion
- 1 tbl Worcestershire sauce
- Pepper, fresh ground, to taste
Combine all this goodness together. Spray a large loaf pan with non-stick spray and press the meat mixture into the pan. Bake for 30 minutes at 350 degrees.
Now, make the sauce by combining:
- ½ c Ketchup
- 1/3 c brown sugar, packed
- 1 tsp dry mustard
- ¼ tsp allspice
We only had mustard seeds and allspice berries so we used our handy-dandy coffee spice grinder and put in a little extra of both. The resulting concoction made our entire kitchen smell like happiness.
After 30 minutes in the oven, take out the meatloaf and carefully drain out any liquid that has built up. You will be worried that you are setting yourself up for dry meatloaf as you are pouring all that juice into the sink, but believe me when I say that everything will be fine. Just drain the meatloaf without dumping the whole thing into the sink, and you’re good. Then slather that sauce you just made on the top of the meatloaf and pop it back in the oven to finish. 20-30 minutes- ours took 30 minutes. Check your desired doneness with a meat thermometer. Let it sit at room temperature for 5 minutes before slicing. Try not to actively salivate onto the meatloaf unless you aren’t planning to share. I won’t blame you in the slightest if you want to keep the entire thing for yourself.