K likes meatloaf quite a bit, especially considering he never had the homemade kind growing up. Sometimes he gets cravings for it, but sometimes I want to mix up the style a bit. I have made ones with ground beef and turkey, eggs inside, tomato-based ones, mustard-based ones…you name it! This time, I used some barbecue sauce leftover from barbecue chicken. I also made the meatloafs in muffin pans instead of a normal loaf pan or baking dish. If you like having lots of the outside parts that get slightly crisp and saucy, then you might want to consider making them this way.
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?)
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”: