I’ve been wanting to make meatloaf for a really really long time. I’ve had ground beef (and pork, even) in my freezer for eons – before summer, even. I just haven’t made it. But when it was decided I’d do a column on sandwiches tomorrow morning as a tie-in to a story on the sandwich generation, I had to make one in order to generate leftovers for meatloaf sandwiches. As everyone knows, that’s the best sandwich there is. (Except perhaps for the famous as-seen-on-Oprah grilled cheese with pulled short ribs… the jury will be out tomorrow.) So that decided dinner. And although I didn’t really have the time or gumption to accessorize it with side dishes, I also couldn’t make meatloaf without mashed potatoes and peas. Nothing else can take its place. So when it occurred to me that I could make both in the time it was taking me to ponder what else could go with it, I quartered a few Yukon gold potatoes and put them in a pot of water. When they (and the meatloaf) were done, I drained and mashed them roughly with some buttermilk and boiled some peas. And W ate some of both – it was a Monday Miracle.
(I ate mine while getting dressed to go pick up N and A for Movies that Matter – N hopped in the back seat with a plate of Shake n’ Bake, and as we pulled up in front of A’s house we caught her eating samosas over the sink. I love seeing what other people do for dinner. And the car smelled like Shake n’ Bake all the way downtown.)
canola or olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 1/2 – 2 lb. ground beef, bison or a combination of beef or bison and pork
1 cup bread crumbs or 1/2 cup crushed crackers or quick oats
1/2 cup tomato sauce or ketchup
1 large egg
1-2 tsp. Worcestershire sauce
salt & pepper
1/4 cup ketchup, tomato sauce or chili sauce
1 Tbsp. packed brown sugar
1 Tbsp. (15 mL) grainy mustard
Preheat the oven to 350°F. Line a rimmed baking sheet with foil (if you want to do your loaf freehand – otherwise you can use a 9×5″ loaf pan.
Heat a drizzle of oil in a medium skillet set over medium heat and sauté the onion and garlic for about 5 minutes, until soft. In a large bowl, combine the meat, sautéed onion and garlic, bread crumbs, tomato sauce, egg, Worcestershire sauce, salt, and pepper. Mix everything together with your hands until it’s well-blended; just don’t work it too hard or it could get tough. Shape the meat mixture into a loaf shape that’s roughly 9×5″ on the baking sheet or press it into a 9×5″ loaf pan.
To make the glaze, stir together the ketchup, sugar and mustard in a small dish. Brush the loaf with half the glaze and bake for 30 minutes. Brush with the remaining glaze and bake for another 30-45 minutes. (If you have a meat thermometer, the internal temperature should read 160°F.) Let the meatloaf rest for about 15 minutes before you cut it.
October 20 2008 11:33 pm | beef & bison