Wednesday, March 25, 2015

Meatloaf

On our drive to CO for spring break, we saw a lot of farm roads.  Travis asked “why do all of these roads have their own radio station?” (you know, FM Road #...)

The kids often come home from school and tell me about the really good food that they eat in the cafeteria and could I make that too.  I haven’t found a good recipe for sloppy joes but I did try this meatloaf (to great success and accolades).  Yea me!

Ingredients
  1. 1 T olive oil  
    Meatloaf
  2. 3 C chopped yellow onions (3 onions) – or 3 T onion powder
  3. 1 t chopped fresh thyme leaves – or ½ t dried thyme
  4. 2 t kosher salt
  5. 1 t freshly ground black pepper
  6. 3 T Worcestershire sauce
  7. 1/3 c canned chicken stock or broth
  8. 1 T tomato paste
  9. 2 1/2 lbs ground chuck (81 percent lean) – or, I used the Kuby’s meatloaf mix which is ¾ lb ground beef + ¾ lb ground lamb + ¾ lb ground pork
  10. 1/2 c plain dry bread crumbs
  11. 2 large eggs, beaten
  12. 1/2 c ketchup


Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. (Or simply add 3 T onion powder to the following mixture of ingredients).  Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.


In a large bowl, combine the ground meat(s), onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper (or I put the meat mixture in a loaf pan). Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through.  Serve hot.

1 comment:

minnie@thelady8home said...

That's such a great flavourful sounding meat loaf. Very inviting.