Meatloaf

Winter is such a good time for comfort food. We have been having lots of dark, grey days (who knew, in Seattle?) and it makes me want to huddle over a warm plate of hearty food. My mom always used to make meatloaf with a hardboiled egg (or two) inside. I recommend only adding what you will eat that day because it does not reheat as well as the rest of the meatloaf (isn’t leftover meatloaf grand?)

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Pretty egg slice!

Pretty egg slice!

For those of you who are stopping in to find out about the contest winner, wait no more! Or, at least, wait until after the “jump”:

Now it is time to reveal the winner of my one-year giveaway! Surprisingly enough, Joanna was incorrect, but that might be okay with her since the winner is

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Heather of What Does She Do All Day? fame! All of the names were on strips of paper and placed in a bowl. K blindly drew a name and Heather was the lucky winner. She said she would share her treats with Joanna, which is sweet of her, so Joanna, it’s ok for you after all! 🙂 Heather had requested local treats from Seattle, so expect an email from me to find out more info, Heather! Thanks to everyone who entered and left such sweet comments. I will have to find another milestone to have a giveaway for you folk.

Back to the normal blog stuff, here is the meatloaf recipe!

Directions for Meatloaf

Slightly adapted from America’s Test Kitchen Family Cooking Binder

  • Oil
  • ½ cup onion, chopped (or a shallot)
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary
  • ½ teaspoon parsley
  • ½ cup ketchup
  • ¼ cup packed light brown sugar
  • 4 teaspoons cider vinegar
  • 1 egg
  • ¼ cup milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire
  • Pinch of salt and pepper
  • 1 pound ground meat (I used half beef and half pork)
  • ½ cup breadcrumbs
  • 1 hardboiled egg (optional)

Preheat the oven to 350 degrees. Prepare a baking dish (not a loaf pan) with some oiled foil. Saute the onion in some oil in a skillet until softened and lightly browned. Stir in the garlic and thyme, cooking for an extra minute. Set aside to cool.

Mix together the ketchup, brown sugar, and vinegar in a small bowl.

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In a different bowl, mix together the egg, milk, mustard, Worcestershire, salt, pepper, rosemary, and parsley. In a large bowl, stir together (your hands work best for this) the meat, breadcrumbs, onion mixture, and egg mixture.

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I also suggest adding in a little bit of the ketchup mixture. Add more breadcrumbs or milk as needed. Form a loaf-like shape with the mixture on your baking dish.

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If using the hardboiled egg, hide it in the loaf. Brush the loaf with half of the ketchup mixture (enough to cover the top).

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Bake the meatloaf for 45 minutes then brush more of the ketchup on top.

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Place it back in the oven and continue baking for about 15 more minutes (the temperature should read 160 degrees).

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Let it cool for about 15 minutes before slicing it.

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Directions for Meatloaf (without pictures)

Slightly adapted from America’s Test Kitchen Family Cooking Binder

  • Oil
  • ½ cup onion, chopped (or a shallot)
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary
  • ½ teaspoon parsley
  • ½ cup ketchup
  • ¼ cup packed light brown sugar
  • 4 teaspoons cider vinegar
  • 1 egg
  • ¼ cup milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire
  • Pinch of salt and pepper
  • 1 pound ground meat (I used half beef and half pork)
  • ½ cup breadcrumbs
  • 1 hardboiled egg (optional)

Preheat the oven to 350 degrees. Prepare a baking dish (not a loaf pan) with some oiled foil. Saute the onion in some oil in a skillet until softened and lightly browned. Stir in the garlic and thyme, cooking for an extra minute. Set aside to cool.

Mix together the ketchup, brown sugar, and vinegar in a small bowl. In a different bowl, mix together the egg, milk, mustard, Worcestershire, salt, pepper, rosemary, and parsley. In a large bowl, stir together (your hands work best for this) the meat, breadcrumbs, onion mixture, and egg mixture. I also suggest adding in a little bit of the ketchup mixture. Add more breadcrumbs or milk as needed. Form a loaf-like shape with the mixture on your baking dish. If using the hardboiled egg, hide it in the loaf. Brush the loaf with half of the ketchup mixture (enough to cover the top).

Bake the meatloaf for 45 minutes then brush more of the ketchup on top. Place it back in the oven and continue baking for about 15 more minutes (the temperature should read 160 degrees). Let it cool for about 15 minutes before slicing it.

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5 thoughts on “Meatloaf

  1. The egg!!!! I remember you talked about, but it’s nice to see a pic. On a totally unrelated note I ran across a small group of bloggers that do Momofuku Milk Bar Mondays on their blogs. I thought you might be interested to check it out or maybe they’d even let you join up if you wanted since you already do so much from that cookbook. One of the girls blogs is here ( http://www.krissys-creations.com/ ) and she links up to some of the others. Just FYI. Have a great Monday!!!

  2. Pingback: Tips-y Tuesdays: Mini Meatloaf Muffins | fudgingahead

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