Monday, May 3, 2010

Not My Mother's Meatloaf

Ok maybe the title is a little deceptive because my mother never actually made meatloaf, but if she did chances are she would have made it the traditional way which is to cook it in a loaf/bread pan. When I first started making meatloaf that was how I cooked it too, but was quite unhappy with the results. The meatloaf tended to steam in it's juices and at times it would just fall apart when I tried to unmold it from the loaf pan. I got the idea to shape the meatloaf and cook it on a parchment paper covered baking sheet while watching "Throwdown with Bobby Flay" on The Food Network - I believe Bobby Flay lost that one to his opponents.

The other difference in my recipe is that I use a combination of equal parts ground beef and ground pork because I think this gives a much lighter meatloaf. Keith said it tasted really good like this than when made with just ground beef. It reminded him of meatballs or fresh-made sausage. I think using beef with any other meat such as ground chicken or turkey would also work just as well.

Meatloaf is a classic comfort food which can be delicious and satisfying when made well and this recipe is sure to produce a well flavored, juicy meatloaf that holds up well and will become a family favorite just as it has become ours.

Serves 4

¾ pounds ground beef
¾ pounds ground pork
½ large onion, finely chopped or grated
2 cloves garlic, finely minced
1 carrot, finely chopped
½ cup sweet corn
1 egg
1½ cups fresh bread crumbs
½ tbsp parsley flakes
½ tbsp Italian seasoning
½ tbsp crushed bay leaves
½ tsp garlic powder
½ tsp onion powder
¼ tsp pepper
¼ cup Parmesan, grated (optional)

1 cup ketchup
1½ tbsp beef/chicken bouillon powder
2 tbsp Balsamic vinegar
1 tbsp brown sugar
2 tbsp dry mustard
2 tsp Worcestershire sauce
  • Preheat oven to 375°F
  • Heat 1 tbsp oil, sauté onions, garlic, carrots and sweet corn about 5 minutes. Set aside to cool.
  • In a small bowl, combine ketchup, bouillon powder, Balsamic vinegar, brown sugar, dry mustard and Worcestershire sauce. Reserve 3 tbsp for top of meatloaf.
  • In a large bowl, combine beef, pork, bread crumbs, sautéed vegetables, seasonings, egg, remaining sauce mixture, and optionally, Parmesan cheese.
  • Mold the meat into a loaf on a baking sheet lined with parchment paper. Pour remaining sauce over meat loaf to coat. Bake for 1¼ hour or until internal temperature is 165°F.
  • Remove from the oven and let rest 10 minutes before slicing.

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