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Is This the Best Meatloaf Recipe? Bon Appetit Says So

If you have spent any time following my blog here you know that meatloaf is always been one of my particular favorites. I am pretty willing to try just about any recipe that comes along when it comes to meatloaf which is because I like to try different things with it and I do enjoy it. You can look back in the archives here and see the many different recipes that I have tried from different places like Alton Brown, America’s Test Kitchen, different Food Network chefs and many other recipes that I have tried over time. When I saw the listing from Bon Appétit in an article they did last month for what they say is the best beef and bacon meatloaf recipe out there I figured it was not going to be too long before I tried it out. Sean particularly likes it when I make a meatloaf that incorporates baking in some way and this one looked like it was pretty good bet to taste good so I knew I was going to give it a try.

Bon Appetit’s Best Beef and Bacon Meatloaf

1 tablespoon olive oil

1 onion, grated with the large holes of a box grater

1 garlic clove, finely chopped

3/4 cup ketchup

1/4 cup apple cider vinegar

3 tablespoons dark brown sugar

1/4 teaspoon cayenne pepper

3/4 cup chicken broth

1/2 cup chopped fresh parsley

2 eggs

2/3 cup fine breadcrumbs

1/2 cup finely grated Parmesan cheese

1 tablespoon kosher salt

1/4 teaspoon freshly ground black pepper

2 pounds ground beef chuck (15% fat)

6 thin strips of bacon 

Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil, then parchment paper. Set the pan aside.

Heat the olive oil over medium heat in a small skillet. Cook the grated onion and garlic, stirring occasionally, until both are very soft, about 4 to 5 minutes. Transfer the onion mixture to a large bowl.

Meanwhile, bring the ketchup, apple cider vinegar, brown sugar, and cayenne pepper to a boil in a small sauce pan. Reduce the heat, and simmer, stirring occasionally, until the mixture is slightly reduced and syrupy, about 5 to 6 minutes. Transfer 2 tablespoons of the ketchup mixture to a blender; add the chicken broth and parsley to the blender and blend the mixture until it is smooth. Set the remaining of the ketchup mixture aside.

Add the chicken broth mixture, eggs, breadcrumbs, Parmesan cheese, kosher salt and pepper to the onion and garlic mixture. Mix the ingredients together until they are combined well. Add the ground beef and mix well with your hands to combine everything. Transfer the meatloaf mixture to the prepared pan and form the mixture into a long log (about 12″ x 5″), smoothing the surface of the mixture. Spread the reserve ketchup mixture over the top of the meatloaf and drape the bacon pieces in a crisscross pattern over the meatloaf, tucking the pieces underneath the meatloaf. Bake the meatloaf until an instant read thermometer inserted into the center registers 165° and the bacon is crisp, about 70 to 80 minutes. Allow the meatloaf to rest for 10 minutes before slicing.

I do have to say that while it may not be the best meatloaf I have ever had, it is certainly one of the top that I have made. The glaze that is used for the meatloaf is very tasty and the combination of the brown sugar, cayenne pepper, vinegar and ketchup really does seem to make a difference. Using chicken broth in the meatloaf mixture was something new for me but it did add a nice layer of flavor and there was just the right enough breadcrumbs to hold everything together nicely without completely drying out the meat. Of course, the bacon is always a nice touch to put on top of the meatloaf and actually I found that draping the bacon in this particular manner seem to work pretty well as it added good flavor to the meat without completely overpowering the dish. I will definitely try the recipe again as it was one of the tastier choices for meatloaf I have tried in a while.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, and enjoy your meal!

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Posted by on March 31, 2015 in Beef, Cooking, Dinner

 

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When Michelle’s Away the Bacon Will Play – Bacon-Wrapped Meatloaf

Okay, this recipe is definitely not for the health-conscious, but it is for the bacon lover in all of us. Sean had seen this recipe in my recent issue of Cook’s Country and knowing his love for all things bacon asked when I was going to make it. The problem is that Michelle and bacon don’t always play nicely together, so I really needed to wait for her to be away on business before I could break out the recipe and give it a try. When she went away recently, the first night she was gone Sean asked me if I was going to make this. I broke out the recipe for bacon-wrapped meatloaf and gave it a try. This recipe seems a lot like a standard meatloaf recipe, with the addition of bacon in, on and around the meatloaf itself.

Bacon-Wrapped Meatloaf

1/4 cup your favorite bottled barbecue sauce, plus extra for serving

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon spicy brown mustard

17 square or 19 round saltine crackers, crushed (about 2/3 cup)

4 slices coarsely chopped bacon, plus 8 whole slices

1 onion, chopped coarse

3 garlic cloves, minced

1/2 cup milk

2 eggs plus 1 egg yolk

1/3 cup minced fresh parsley

3/4 teaspoon salt

1/2 teaspoon pepper

1 1/2 pounds 90 percent lean ground beef

Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and set a wire rack in the baking sheet. Whisk the barbecue sauce, Worcestershire sauce, cider vinegar and mustard together in a bowl. Set aside the glaze.

Process the saltines in a food processor until they are finely ground, about 30 seconds,; transfer the ground crackers to a large bowl. Pulse the chopped bacon and the chopped onion in the now-empty food processor until both are coarsely ground, about 10 pulses. Transfer the bacon mixture to a large non-stick skillet and cook over medium heat until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, about 30 seconds. Set the mixture aside off the heat.

Add the milk, eggs and egg yolk, parsley, salt, pepper and 2 tablespoons of the glaze to the saltines and mash the ingredients together with a fork until a chunky paste forms. Stir in the bacon mixture until everything is well combined. Add the ground beef and knead with your hands until the ingredients are blended.

Lightly spray an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray, Line the pan with a large sheet of plastic wrap with some extra plastic wrap hanging over the edges of the pan. Push the plastic wrap into the corners and up the sides of the pan. Line the pan crosswise with the remaining 8 bacon slices, overlapping them slightly and letting the excess hang over the edges of the pan. You should have at least 1/2-inch of overhanging bacon. Brush the bacon with 3 tablespoons of the glaze. Transfer the meatloaf mixture to the bacon-lined pan and press the mixture firmly into the pan. Fold the bacon slices over the mixture.

Using a metal skewer or the tip of a paring knife, poke 15 holes in one 14 by 3-inch piece of foil. Center the foil rectangle on top of the meatloaf. Carefully flip the meatloaf onto the wire rack set in the baking sheet so the foil is on the bottom and the bacon is on the top. Gripping the plastic, gently lift and remove the pan from the meatloaf. Discard the plastic. Gently press the meatloaf into a 9 by 5-inch rectangle.

Bake the meatloaf in the oven until the bacon is browned and the meatloaf registers 150 degrees on an instant-read thermometer inserted into the center of the meatloaf, about one hour. Remove the meatloaf from the oven and heat the broiler. Brush the top and sides of the meatloaf with the remaining 2 tablespoons of the glaze. Broil the meatloaf until the glaze begins to char and the meatloaf registers 160 degrees, about 3 to 5 minutes. Using the foil as a sling, transfer the meatloaf to a cutting board and let it rest for 15 minutes before slicing. Serve with the extra barbecue sauce.

While it may seem like a bit of work to create the loaf itself, it really doesn’t take that long and it makes a difference in getting the right shape and having a way for some of the fat to drain off the meatloaf while it cooks. The meatloaf gets great flavor from the bacon both inside and outside, but to me the real winner of the meatloaf recipe is in the glaze. You get this really great smoky flavor to the meatloaf that makes it extra-special. You can use whatever barbecue sauce you like for this one and I actually added 1/2 teaspoon of liquid smoke to the glaze to enhance it a little more. I also put the meatloaf in the pan and then refrigerated it for about 15 minutes to let the shape set more before I flipped it out onto the wire rack prior to baking. It seemed to help in having the meatloaf hold its shape better. The other thing to remember is that you will get better slices of meatloaf if you allow it to sit and rest after taking it out of the oven. I often wait up to 30 minutes before slicing it to get the best slices. I can see using this glaze on other meatloaf recipes even without all of the bacon in and out to get the flavor. Sean and I both liked the meatloaf and he loved it with all of the bacon and the bacon in the meatloaf does add extra smokiness but I can see where this can be bacon overload for some people.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 15, 2015 in Beef, Cooking, Dinner, Sauce

 

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Make it on Monday – Four-Meat Meatloaf

I’ve tried lots of meatloaf recipes over the years, some with good success and results and others that I would not be so likely to try again. every time I come across a new meatloaf recipe I always check it out to see if it is worth giving a try. Here on my blog, the meatloaf recipes I have posted before are among the most visited on my site, so I am obviously not alone in my love for meatloaf. That is why when I cam across Pat La Frieda’s recipe for a four-meat meatloaf recipe I was more than a little intrigued. Pat LaFrieda is a well-known chef, known particularly for his work with beef and has some great food places all around and even does the hamburgers and offerings available at Citi Field where my beloved Mets play (Michelle swears by his cheesesteak sandwich and the meatball sliders offered by him at Citi Field). All of that was more than enough to get me to try the recipe out, though I did some tweaking of it on my own. his recipe puts mozzarella and Pecorino-Romano cheese in it. Personally, I don’t like cheese in my meatloaf so I left it out myself, but I will include them as optional in the recipe listed here if you want to make use of them yourself.

Pat LaFrieda’s Four-Meat Meatloaf

2 tablespoons extra-virgin olive oil

2 cups finely chopped onion (about 2 medium onions)

4 cloves garlic, minced

1 1/2 cups shredded mozzarella cheese (about 6 ounces), optional

1 cup grated Pecorino-Romano cheese (about 4 ounces)

2 tablespoons finely chopped fresh flat-leaf parsley leaves

1 pound ground beef

1 pound ground pork

1 pound ground lamb

1 pound ground veal

1/2 cup Italian-style breadcrumbs (store-bought is fine)

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

4 eggs

2 teaspoons paprika

3/4 cup tomato sauce

Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium heat until the oil slides easily in the pan, about 2 minutes. Add the onion and garlic and cook until the onion is tender and light golden brown, about 15 minutes. Remove the skillet from the heat and set it aside to cool the onions to room temperature.

If you are using the mozzarella and Pecorino-Romano cheese, combine them in a medium bowl with the parsley. If you are not using the cheese separate out the parsley into 4 even piles.

Put each meat – the beef, pork, lamb and veal – in a separate bowl. To each bowl add 2 tablespoons of the breadcrumbs, 1 teaspoon of the kosher salt, 1/2 teaspoon of the pepper, a pile of the parsley and 1 egg. Divide the cooled onion mixture evenly among the bowls. Add 1 teaspoon of the paprika each to the bowl with the beef and with the lamb. Use your hands to gently combine each meat with its ingredients, working it just enough to combine everything.

Put the beef into a loaf pan and pat it down with a rubber spatula to create a flat, even surface. Sprinkle 1/3 of the cheese mixture, if using, over the beef. Put the pork on top of the beef. Smooth it out the same way you did with the beef layer and top it with another 1/3 of the cheese mixture, if using. Repeat the process again with the lamb, topping it off with the remaining cheese mixture, if using, and finish with a layer of the veal. Put the loaf pan on a baking sheet and bake the meat loaf for 1 hour. Remove the meatloaf from the oven and spoon the tomato sauce over the top, spreading it over the surface of the meatloaf. Return the meatloaf to the oven and bake it until a meat thermometer inserted into the center registers 145 degrees, about 25 to 30 minutes.

Take the meatloaf out of the oven. Hold the pan while wearing oven mitts and gently tilt the pan to drain off the excess fat from the pan. Let the meatloaf rest in the pan for at least 15 minutes. Slice the meatloaf in the pan and serve the meatloaf on a platter.

This recipe does take a bit of prep work and a little bit longer to cook than traditional meatloaf recipes, but it is denser because of all of the meat. The flavors from the meatloaf are fantastic and I loved adding lamb into the mix to get that extra layer of flavor. If you do use the cheese I am sure you get a really nice looking layered effect when you slice the meat, so if that is what you want and you like the cheese in there, go for it. I really enjoyed it without the cheese myself and it makes a pretty good-sized meatloaf so you can feed four or six people easily with this one.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on January 19, 2015 in Beef, Cooking, Dinner, Lamb, Pork

 

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My Oh My – An Amazing Maple-Glazed Meatloaf

By now I think everyone knows my love for meatloaf. I have lots of different recipes on the blog here that you can try – Alton Brown, America’s Test Kitchen, Cook’s Country and many others – but I am always on the lookout for new and exciting ways to serve meatloaf. Lately I have been getting a lot of recipes from New York Times Cooking, which is a great site that has thousands of fantastic recipes on from basic to more complex. I came across this great meatloaf recipe on there about a week ago for meatloaf with a wonderful maple glaze on it and it sounded like the perfect fall meatloaf to give a try. I was not disappointed in the results.

Maple Glazed Meatloaf

3/4 pound sliced bacon

1 cup finely chopped onion

3 cloves garlic, peeled and chopped

1/4 cup milk

1/4 cup sour cream or plain yogurt

2 eggs

1 tablespoon dry mustard

2 teaspoons kosher salt

3/4 teaspoon dried thyme

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

Dash of hot pepper sauce

1 pound ground beef

1 pound ground pork

1 pound ground veal

1/2 cup crushed saltines

1/2 cup finely chopped parsley

1/4 cup maple syrup

2 tablespoons Dijon mustard

Chop 1/4 pound of the bacon; saute the chopped bacon in a large skillet set over medium-high heat until the bacon is browned but not crisp, about 8 minutes. Transfer the cooked bacon to paper towels so it can drain. Add the onion and garlic to the skillet. Cover the skillet and cook the vegetables over low heat, stirring occasionally, until the onions have softened, about 10 minutes. Remove the skillet from the heat and set it aside.

Heat the oven to 375 degrees. In a medium bowl, whisk together the milk, sour cream or yogurt, eggs, dry mustard, salt, dried thyme, Worcestershire sauce, ground black pepper and the hot pepper sauce until it is blended.

In a separate large bowl, combine the ground beef, ground pork and ground veal, the cooked bacon pieces, the cooked onion mixture and the milk mixture. Using your hands, toss the ingredients lightly to mix them together. Add the crushed saltines and the parsley and toss the mixture lightly again until everything is thoroughly combined. Line a rimmed baking sheet with aluminum foil. On the lined baking sheet for the meet into a loaf of about 5 inches by 12 inches. Drape the remaining strips of bacon lengthwise over the loaf to completely cover the loaf.

In a small bowl, combine the maple syrup and the Dijon mustard. Paint a thick coating over the bacon on the meatloaf. Bake the meatloaf, uncovered, until a thermometer inserted into the center of the loaf reads 165 degrees, about 1 1/4 to 1 1/2 hours. If you desire, baste the loaf occasionally with the remaining maple syrup mixture. Let the meatloaf rest for about 10 minutes before slicing it and serving it.

This meatloaf was delicious. I used meatloaf mix or beef, pork and veal that I get at the store and I didn’t use as much bacon in or on the meatloaf itself as the recipe indicates only because Michelle has some trouble with bacon, but the overall flavors for this meatloaf were fantastic. I loved the crust you get on the top from the maple glaze on the bacon and this meatloaf held together really well and was easy to slice. I think the combination of the saltines, milk and sour cream really helped bind everything, along with the eggs. The flavor in the meatloaf was great too, thanks to the bacon, onions and garlic with just a hint of spice and heat. This was great with the homemade tater tots I made that night, but I think it would be perfect with mashed potatoes or even better with sweet potatoes that have a little brown sugar and maple syrup on them as well. Of course, it was awesome for meatloaf sandwiches the next day as well and I think it would be great for an open-faced meatloaf sandwich with a little gravy. Yum! I will definitely add this one to my meatloaf arsenal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 6, 2014 in Beef, Cooking, Dinner

 

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Some Comfort Food Midst All This Snow – Hoisin Glazed Meatloaf

Okay, I don’t know about you, but I am pretty sick of all of the snow around here. I am not much of a fan of winter in the first place – it’s too cold and ever since I was sick it’s harder to breather in the cold and walk in the snow, and my feet hurt in the cold weather too. perhaps it’s time to think about relocating to a warmer climate! In the meantime, weather like this makes us all yearn for  comfort food, and in my mind there is not much more comforting than a meatloaf. If you follow the blog, you know I love it and I have tried various recipes all of the time, so when I came across this idea from Bon Appetit awhile back I was just waiting for the right moment to spring it out. I modified the original recipe a bit since they were really making it with the intent of sandwiches and I had a dinner, and I also added a couple of things on the inside of the meatloaf as well to round out the flavor and texture.

Hoisin Glazed Meatloaf

For the Glaze:

3/4 cup hoisin sauce

1/2 cup rice vinegar

1 1-inch piece ginger, peeled and minced

1 garlic clove, minced

For the Meatloaf:

Nonstick vegetable oil spray

2 cups 1/2-inch cubes day-old crustless white bread (from 2 slices)

1/2 cup chicken broth

1 carrot, peeled and diced

1 celery stalk, peeled and diced

4 slices bacon, minced

1 1/3 cups thinly sliced scallions (dark green parts separated)

1 4-inch piece ginger, peeled, minced

4 garlic cloves, minced

1 pound ground beef

1 pound ground pork

2 eggs, beaten to blend

1 teaspoon Chinese five-spice powder

For the glaze, add the hoisin sauce, rice vinegar, ginger and garlic to a medium saucepan and bring the mixture to a boil. Reduce the heat to low and cook, stirring often, until the sauce thickens to a glaze, about 8 to 10 minutes. Set aside.

For the meatloaf, preheat the oven to 375 degrees. Using the vegetable spray, spray a cooling rack with spray and insert it into the bottom of a rimmed baking sheet and set it aside. In a large bowl, soak the bread cubes in the chicken broth, stirring frequently, until all of the liquid has been absorbed and the bread is beginning to fall apart, about 4 to 5 minutes. in a large skillet over medium heat, add the carrots, celery and bacon until the vegetables are tender and starting to brown and the bacon has rendered its fat and begin to crisp, about 5 to 6 minutes. Add the scallions (the white and light green parts only), ginger and garlic and cook, stirring often until the vegetables begin to soften, about 3 to 4 minutes. Allow the mixture to cool in the pan for 5 minutes.

Combine the scallion mixture with the bread mixture in a large bowl. Add 2 tablespoons of the warmed and thickened hoisin glaze, the remaining scallion parts, the beef, the pork, the eggs and the Chinese five spice. Using your hands, work all the ingredients together until everything is very well incorporated and the mixture is beginning to get sticky. Form the mixture into a loaf shape and place it on the cooling rack inside the rimmed baking sheet. Cover the meat loaf with foil.

Bake the meatloaf in the foil for 30 minutes. Uncover the meatloaf and 2 to 3 tablespoons of the hoisin glaze over the top of the meatloaf. Place the meatloaf back in the oven, uncovered, and continue baking until an instant-read thermometer registers 165 degrees when inserted into the center of the meatloaf, about 1 hour longer.

Remove the meatloaf from the oven and allow it to rest for ten minutes before slicing and serving.

The flavors that you get from the unique mix of spices and the glaze for this meatloaf are very good. Everyone loved it and commented on liking the filling in the meatloaf with the carrots, celery scallions and bacon (Sean especially loved the bacon, of course) The original recipe does not call for the carrots and celery like this but I think they added a nice touch to the meat. We have had the leftovers for a couple of lunches as sandwiches and I have to admit it all tastes pretty darn good as a sandwich too. I’ll definitely keep this one in mind for a meatloaf recipe.

That’s all I have for today. Check back next time for another recipe. I have a lot to choose from to post, so I am not sure which one I will go with yet next, so you’ll have to wait and see. Until then, enjoy the rest of your day, stay dry, warm and safe and enjoy your meal!

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Posted by on February 5, 2014 in Beef, Cooking, Dinner

 

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You Can Never Have Too Many Meatloaf Recipes

It seems like every time I look at a cooking magazine or cooking website, there is a new recipe for a way to make meatloaf. Don’t get me wrong; I love meatloaf and could probably eat it every week, but I would have to try new recipes just to keep it from getting boring. I think that is why I am always willing to give a new meatloaf recipe a try. I saw this one in the recent edition of Cook’s Country magazine and it looked like it would have great texture and an interesting flavor to it, so I thought I would give it a try.

Meatloaf with Mushroom Gravy

1 cup water

1/4 ounce dried porcini mushrooms, rinsed

16 square saltine crackers

10 ounces white mushrooms, trimmed

1 tablespoon vegetable oil

1 onion, chopped fine

Salt and pepper

4 garlic cloves, minced

1 pound ground pork

2 large eggs

1 tablespoon plus 3/4 teaspoon Worcestershire sauce

1 pound ground beef

3/4 teaspoon minced fresh thyme

1/4 cup all-purpose flour

2 1/2 cups chicken broth

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Microwave the water and the porcini mushrooms in a covered bowl until steaming, about 1 minute. Let the porcini mushrooms sit until softened, about 5 minutes. Remove the porcini mushrooms from the bowl with a fork and mince them. Strain the porcini liquid through a strainer lined with a coffee filter and reserve 3/4 cup.

Process the saltines in a food processor until they are finely ground, about 30 seconds. Transfer the crackers to a large bowl. Pulse half of the white mushrooms in the food processor until they are finely ground, about 8 to 10 pulses.

Heat the vegetable in a large, non-stick, oven-safe skillet over medium-high heat until shimmering. Add the onion and cook until it is browned, about 6 to 8 minutes. Add the processed white mushrooms and 1/4 teaspoon of salt and cook until any liquid present evaporates and the mushrooms begin to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the contents of the skillet to the bowl with the saltines and allow it to cool completely, about 15 minutes.

Once the mixture has  cooled, add the pork, eggs, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 3/4 teaspoon of pepper, and 1/4 cup of the reserved porcini mushroom liquid to the cooled saltine-white mushroom mixture and knead gently until it is mostly combined. Add the beef and knead until the mixture is well combined. Transfer the meat mixture to the now-empty skillet and shape into a 10″ x 6″ loaf. Bake until the meatloaf registers 160 degrees, about 45 to 55 minutes. Transfer the meatloaf to a cutting board using a spatula and tent it loosely with aluminum foil.

Thinly slice the remaining white mushrooms. Discard any solids from the skillet and pour off all but 2 tablespoons of fat. If you don’t have enough fat left in the pan after removing the meatloaf, you can supplement it with melted butter or vegetable oil. Heat the fat over medium-high heat until it is shimmering. Add the sliced white mushrooms and the minced porcini mushrooms and cook, stirring occasionally, until a deep golden brown, about 6 to 8 minutes. Stir in the thyme and 1/4 teaspoon of salt and cook until fragrant, about 30 seconds. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in the chicken broth, the remaining 1/2 cup of reserved porcini liquid and the remaining 3/4 teaspoon of Worcestershire sauce, scraping up any browned bits in the pan, and bring the mixture to a boil. Reduce the heat to medium and simmer, whisking occasionally, until thickened, about 10 to 15 minutes. Season with salt and pepper to taste. Slice the meatloaf and serve with the mushroom gravy.

I really liked this recipe. There is nothing better than having a good gravy with your meatloaf and this recipe certainly gives you that. If you’re not a fan of mushrooms, you may not go for the gravy but Michelle and Sean are not big fans of mushrooms and they loved the meatloaf. The texture of it was perfect, it sliced nicely and tasted great. Cooking in the skillet instead of a loaf pan made a big difference in keeping the meatloaf from getting soggy and falling apart.Sauteing the vegetables to mix into the meatloaf also made a big difference. You also get to do everything in one pan to help save on cleaning up. I served this with mashed potatoes and some fresh steamed broccoli. I’ll be using this recipe again.

That’s all I have for today. Check back next time for more great recipes. I still have lots to go through of recipes I have gotten from magazines and online lately, so we’ll see what comes along for next week. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 20, 2013 in Beef, Cooking, Dinner, Gravy

 

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Jennifer Probst

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