Sunday, January 9, 2011
Recipe : Meat Loaf - kid-approved recipe!
For some reason I've had meatloaf on the brain lately. Probably because of this post over on The Pioneer Woman, which just about turns meatloaf-making into an art form. However, it uses a bunch of things that are either off-limits (like cheese) or just not in the house (like squishy white bread). So... I went on a hunt. I merged the best-sounding parts of a few different recipes and came up with a keeper. Daughter loved it so much that she asked for seconds before I was even finished serving up my own plate. Probably helped that I cut it up and presented it as 'square meatballs.' At any rate, yay, me!
1 1/2 lb. hamburger
1 c. oatmeal
2/3 c. milk (or less)
1 pkg. Lipton onion soup mix
3/4 tsp. salt
1/4 tsp. pepper
4-6 tbsp. brown sugar (to taste)
1/2 c. ketchup
2 tsp. mustard
2 tbsp. Worcestershire sauce
Mix meatloaf ingredients together in a large bowl (by hand works best). The mixture should be very wet and even rather gooey to assure a nice moist loaf. Mix sauce ingredients together in a separate small bowl until smooth with no lumps. Pour 1/2 to 3/4 of sauce into meatloaf and mix well. Press meatloaf into a lightly greased 9x5 inch loaf pan. (A glass cooking dish will allow you to better judge when the meat is fully cooked.)
Bake 1 hour at 350 degrees. After 30 minutes, remove the meatloaf from the oven, spread the meatloaf topping evenly over the meatloaf with a spatula or pastry brush, and return the meatloaf to the oven for approximately another 30 minutes or until the internal temperature reaches 160-180 degrees Fahrenheit. Let meatloaf stand for about five minutes before slicing.
Recipe inspirations collected from:
FYI, The Pioneer Woman has a real, actual cookbook out, too!