Monday, September 14, 2009

In a Rush Meatloaf

I don't own a microwave, for which 99.99% of the time I am grateful, because I like to take my time in the kitchen, and I have a freakish distrust of those weird boxes, but there is always the one time when I really need one. The other night was one of those nights. I realized a day too late that I hadn't defrosted the meat for the loaf, so carted my frozen containers over to the playground, where Keja took the stash home and defrosted it for me. I guess a microwave is like a pick up truck: it's always best if you have a friend with one.


So, unless you don't own a microwave and forget to defrost the meat early, this is a really easy recipe and absolutely perfect for a crisp Fall evening.


Peter's Mom's Amazing Meatloaf


2 cups bread crumbs

2 whole eggs

1/2 cup ketchup

2 TBSP Dijon mustard

2 TBSP Worcestershire sauce

1 cup hot beef broth

1 medium onion, small diced and sautéed

1-2 garlic cloves, minced

1 teas pepper

Salt - optional, depending on saltiness of broth; better to salt at the table if you're unsure! (It's hard when you can't taste your meal before you eat it!)

Fresh herbs - optional (thyme, parsley, sage, rosemary are all nice; use a 1/2 teas or so of any or all)

2 lbs. ground meat (the secret is using a variety of meat with high fat content. Try using pork sausage, ground lamb, ground beef, ground pork, etc. in whatever combination sounds good to you. Avoid anything leaner than 80%.)



Directions:


Sauté onions until starting to soften, approximately 5 minutes. Add garlic at last minute to release flavor.


In the bowl of a mixer or large mixing bowl, mix onion with all other ingredients EXCEPT MEAT. Mix until incorporated. If not using a mixer, I recommend using your hands to mix everything together.

Add meat into meatloaf mixture.

Place meat into two bread pans.

Cook at 400 for one hour, with pans over a cookie sheet to catch potential drips. The meat should be cooked through.

Before cutting and serving, drain off excess fat (unless you like it, then reserve it). I like to use a baster to remove the fat. It is easier to transfer to a plate for easy carving.

Serve with mashed potatoes. Yum.


1 comment:

Anonymous said...

I like meatloaf, but have quite often been disappointed by lumps o meat that are just dull and bland, compact to the point of being rock-like, or so overdone with fancy additions that they really shouldn't be called meatloaf at all. I love the old fashioned meatloaf from the Gourmet cookbook, which is the one I've been making for several years now. This is at least as scrumptious as that one, and takes about half the time to make.