What a time we are in, huh? I so worry about the core of our country and what is happening to our democracy. Because if you follow all the politics behind the scenes, it is distressing. So, I suggest you make a Meatloaf to soothe everyone’s anxiety.
Nothing can calm nerves better than a good old-fashioned Meatloaf for a weeknight or Sunday dinner, just like Momma used to make, right?
And then, what is better the next day, than a meatloaf sandwich with a little extra catsup? Pure heaven in my book!
I had always thought of meatloaf as a basic dish, nothing special, and really hadn’t made it in such a long time. But as my kids were visiting, and I had a big pack of local ground beef in the fridge and a birthday dinner to make for my son, so I suggested meatloaf!
He was excited!
I was thrilled.
My mom’s finishing touch
Because this meatloaf recipe contains my additions to my mother’s recipe, it’s a little richer but you must know that the finishing touch of Hunt’s Tomato Sauce and dried oregano is all hers. I remember from childhood, loving to scoop up the extra sauce that fell down on the sides in the pan, mixed with some of the fat from the beef and being told, that was a no-no. “Too fatty. Would make me fat.”
Why everyone was worried about my weight, I will never know, as I was not and am not fat.
There is one part of me, growing up with six men in the house (five older brothers and Dad), that believes that somehow they wanted me to be perfect – according to a perfection in their eyes. And we all know that that is not possible. C’est la vie.
Your ingredients matter
At any rate, it’s really important to use the best dried oregano that you can find. I use Greek dried oregano, because it is super aromatic and potent.
It is always about the quality of the ingredients to make your dish sing. The Dijon mustard is also super important. And this isn’t just any old meatloaf. This recipe makes a meatloaf that will delight your senses, at least for two days. Because sandwiches the next day are a real treat!
On another note…
I do finally feel like I have broken through my veil of grief of Steve’s passing. It is hard to believe, but it will be 3 years in June. Last weekend was the first weekend I really felt like cooking again. Cooking new dishes, researching recipes, making my shopping lists. My daughter-in-law said, yeah, she finally felt like I was back again.
I hope you enjoy this recipe!
MEATLOAF – serves 4 with leftovers
2.5 lbs. ground beef
1 smallish onion, finely chopped
1 egg – lightly beaten with a fork
½ cup whole milk
¾ cup Panko
1 Tbs. Dijon Mustard
2 Tbs. Worcestershire sauce
½ tsp. crushed red pepper
¼ cup chopped parsley
1 tsp. dried thyme
1 tsp. ground cumin
1 tsp. salt
20 grinds of fresh black pepper
I 8oz. can of Hunt’s Tomato Sauce – it’s actually all natural!
Dried Oregano – preferable Greek
Preheat oven to 350 F degrees.
Combine all ingredients for the meatloaf (not the topping) and mix thoroughly but do not overmix. Just get everything blended.
Cover a rimmed baking sheet with parchment paper and shape the meatloaf as shown in the photo.
Bake for 45 minutes at 350 F degrees.
Then boost the oven heat up to 425 F degrees and top the meatloaf evenly with Hunt’s Tomato Sauce and sprinkle oregano on top as shown in the photo. Return to the oven and bake for 12 – 15 minutes more.
Remove from the oven and let the meatloaf rest for 10 minutes in the pan. Carefully transfer the meatloaf to a warmed platter using 2 pancake turners. Garnish with parsley. Slice to serve.
Serve with LOVE.
Enjoy leftovers as meatloaf sandwiches with catsup and your hero status!
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