Is there anything as classic as homemade meatloaf? I guess that depends on your upbringing, but for me, meatloaf is it. My mom would always make it when she was never sure what to do for dinner, and why not? It’s astonishingly easy as long as you have the right kind of meat and a thermometer.
I’ve been experimenting with tweaking classic recipes lately, including home made macaroni and cheese (which I adore) and now meatloaf. I do not often use my oven to make many dinner items, avoiding things like casseroles and roasts. Instead I rely on the stove top. Both of these recipes use the oven, and I’ve forgotten how easy it is to throw something in there and pull out dinner an hour later.
This recipe originally came from Mike’s mom, and I only changed the kinds of meat to go in and added some spices.
- 0.680 kg (1.5lbs) of a mix of beef, veal and pork. I used striploin, pork shoulder and veal leg cutlets, since that is all Superstore had. And it still turned out well! Typically the cuts should be a bit fatty so the loaf remains moist.
- 2 eggs
- 1 onion, chopped finely
- 1 cup grated cheese, preferably old
- 2 teaspoons salt
- 1/3 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon fresh garam masala (I use this in everything now, even on popcorn)
- 1/2 cup raw carrots, grated
- 3 slices fresh bread crumbs
- 2/3 cup milk
Preheat oven to 350°F.
Grind the meat, or combined pre-ground meat in a bowl with all other ingredients. Pack firmly into a loaf pan (I used the wonder pan, and it was fabulous) and top with a mixture of:
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
Bake for 60 minutes, up to 90. Cooking time will vary depending on the pan you use, so it is importanty to use a thermometer – it is much easier. Pull it out of the oven when the meat is well done, or at 160°F. Let it rest for 10-15 minutes.
When my grandmother died just over a year ago, I received two wonderful things from her: a vacuum and a meat grinder. This meat grinder is probably from the early 1970s, and it works amazingly well. I hope it would warm her heart to know I was using it.
I used Edmond Fallot dijon mustard and this Old Fashioned Ketchup on the top. The ketchup was from Strathcona Country Kitchen, purchased at the City Centre Farmer’s Market. Not too sweet and kind of tangy.