Meatloaf is on the menu today! For some, the word meatloaf induces a nose-wrinkling response and for others, a huge grin. I have no idea if meatloaf makes your lips curve toward the heavens or turn down toward your toes, but I’m glad you’re here and hope you give My Favorite Meatloaf a try.
Growing up, I loved my mom’s meatloaf with the glossy, brown sugar, ketchup glaze, and I never dreamed anyone existed who didn’t like meatloaf until I met my husband, Jeff. Since then, I have met others who claim a dislike of this homey dish, but it is my theory they just haven’t tasted great meatloaf. Jeff’s mother was a terrific cook, but her meatloaf wasn’t one of her top 100 best recipes.
My Favorite Meatloaf is similar to my mom’s, but is kicked up just a notch. The few changes I’ve made are these: my meatloaf has sautéed onions, a hint of heat, and milk is used instead of tomato sauce to add moisture. I have also added cider vinegar to give the glaze flavor balance.
No matter the ingredients chosen, the most important tip to remember is not to overwork the meat mixture. If overworked, meatloaf will become tough instead of tender. The mixture should hold its shape and feel plump and slightly wobbly instead of packed and firm.
So, if you are wearing a meatloaf-inducing frown, it’s time to turn it upside down. Come on, be brave and make My Favorite Meatloaf. If you taste it and still have negative thoughts, give it away as a gift. The recipient will become your new best friend.
PS – My Favorite Meatloaf makes great hot sandwiches when sliced and served on butter-toasted (on the inside) French loaf bread.
My Favorite Meatloaf
Simple and delicious whether served as an entree or sliced and placed on toasty buns for a great sandwich. This recipe impresses every time.