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)
2 eggs
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:,1726,149171-231200,00.html

FYI, The Pioneer Woman has a real, actual cookbook out, too!

1 comment:

  1. Sounds like my meatloaf minus the milk and I usually don't make a sauce for it. mmm meatloaf.