Saturday, February 28, 2009
Just like with chili, my mom makes the absolute best meatloaf. There is nothing more comforting and homey than a nice juicy, tender slice with mashed potatoes and green beans on the side.
Here, I take my mom's meatloaf, and I do it my way. Basically, this means adding some bacon and some herbs - but the base is the same recipe as my mom's. This meatloaf is unbelievably flavorful. The smoky, salty bacon basically marinates the meat as it cooks, keeping it moist and delicious. The easy tomato sauce on top completes this perfectly cozy dish.
Ma's Meatloaf, My Way
1-1.5 lbs. lean ground beef
1 egg, lightly beaten
1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun)
1 large clove of garlic, finely minced
1/4 cup onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried parsley
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
A dash Montreal steak seasoning
3 slices of thick-sliced center-cut bacon
1 can condensed tomato soup (recommended: Campbell's)
Preheat oven to 375 degrees. Grease a standard loaf pan with cooking spray and set aside.
In a large bowl, mix together the meat, egg, breadcrumbs, garlic, onion, salt, pepper, sage, parsley, ketchup, Worcestershire, and steak seasoning - lightly, using a fork or your hands. When it is fully combined, turn the meat mixture into the prepared loaf pan, and pat lightly into the form of a loaf. Top with the three slices of bacon. Bake for about 45 minutes to an hour, or until meat is cooked all the way through the loaf.
Meanwhile, heat the tomato soup in a small saucepan over medium heat. Slice the meatloaf and spoon the hot tomato soup over the top.
This meatloaf only gets better with age. Try slicing your leftovers and making a hearty sandwich with white bread and ketchup - divine!