Mimi’s Meatloaf

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Meatloaf is a classic comfort food that satisfies the way few other foods do. The ingredients are about as basic as they come; ground meats, a few herbs and spices and a bit of filling all baked together in the form of a giant loaf. Meatloaf can feed a crowd with plenty of leftovers for the next day or two. In fact, I like it better reheated the next day.

Of course every home cook has their own special recipe for this classic. My version of meatloaf is inspired by my mother. When my son was just over a year old she came and stayed with him while both my husband and I had to travel for work. Sidney hadn’t been eating solids for long at this point but he was a curious eater and always wanted to try new things. The night she made meatloaf not only did he try it, he loved it and ate everything on his plate. As well as the second helping that he requested. Its been a family favorite since. And here’s a hint: the instructions have you using your hands to mix everything together. Do it. A spoon or spatula is too cumbersome and your hands will make it so much easier to evenly distribute all of the ingredients.

MINI’S MEATLOAF

1 tablespoon olive oil

1/2 cup onion, minced

2 cloves garlic, minced

2/3 pound lean ground beef

1/2 pound ground pork

1/3 pound ground lamb

1/2 cup old fashioned rolled oats

1/3 cup parsley, minced

1 tablespoon Dijon mustard

1 teaspoon dried basil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 eggs, lightly beaten

2/3 cup ketchup, divided

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, lightly coat with non-stick cooking spray and set aside.
  • Heat the oil in a small skillet set over medium-high heat.
  • Add the onion and garlic and saute until soft, about 5 to 6 minutes.
  • Place the beef, pork and lamb in a large bowl. Using your hands, knead the meats until they are well combined and uniformly distributed.
  • Add the oats, parsley, mustard, basil, salt, pepper, eggs and 1/3 of the ketchup to the bowl. Again, use your hands to combine all of the ingredients.
  • Move the meat mixture to the prepared baking sheet and again using your hands, form the meat into a loaf shape. You can either form a thick loaf or a longer and narrower thin one. I prefer the later since it allows the meat to cook faster.
  • Spread the remaining ketchup over the top of the loaf.
  • Bake for 45-60 minutes depending upon the thickness of the loaf. A meat thermometer inserted into the thickest part of the meatloaf should produce a temperature of 160 degrees.
  • Allow to sit for 10 minutes then slice and serve.

Yields: 10 servings

 

 

 

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