An Old Family Favorite...my father's meatloaf recipe is easy to make, moist and flavorful. I don't consider it to be unique or unusual, as it is just a very delicious, balanced recipe. The soft fresh bread crumbs, evaporated milk and egg combine to make it less dense and the parsley adds a nice taste. The free-form shape adds a touch of rustic charm. Often times, my father will use rye or sourdough bread for making his crumbs, making for a subtle yet interesting change of taste. Leftovers, if there are any, make a delicious hearty sandwich the next day."I must say this is a wonderful meatloaf recipe. I only cook for 2 these days so I adjusted the recipe accordingly. I also mix my meats 3 to 1 beef and pork respectively. The loaf has an amazing depth of flavor and in spite of looking long and labor intensive it comes together quickly. The Hubs loved it. In fact as I post he is sitting on the back porch smiling and rubbing his tummy. I have already recorded my adjustments and filed the recipe in my fave files. BTW I gave this recipe a metal. Thanks" - PRL182
Yield: 6 Ready in 45 minutes
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Verified by stevemur
|-- Glaze --|
|1 tablespoonCider vinegar|
|1 teaspoonGround cumin|
|DashHot pepper sauce|
|-- Meatloaf --|
|1 1/2 poundground chuck; (85 percent lean)|
|3 slicesbread,; finely diced with a knife (* see note) (about 1 cup)|
|1/2 smallgreen bell pepper,; finely chopped (or, about 1/3 cup)|
|1 smallsweet onion,; finely diced (or, about 1/2 cup)|
|1 clovegarlic,; finely minced|
|2 tablespoonmolasses; (or, brown sugar)|
|1/4 teaspoonBlack Pepper; freshly ground|
|1/8 teaspoonCelery salt|
|1/8 teaspoonDry mustard|
|1 largeegg,; (or extra-large) lightly beaten|
|1 tablespoonWorcestershire Sauce|
|1/2 cupevaporated milk,; divided (or, half-and-half or sweet milk)|
|1/3 cupfresh parsley,; minced|
Homestyle Meatloaf Preparation
For the glaze, combine the ketchup, vinegar, cumin, Worcestershire sauce, hot pepper sauce and honey, set aside.
Place oven rack to middle position; heat oven to 350 degrees F. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Transfer mixture to small bowl, set aside to cool.
In a small bowl, whisk egg with molasses, salt, pepper, celery salt, mustard, Worcestershire sauce, 1/4 cup of the evaporated milk and 1/2 the glaze mixture, until combined. Gently break-up ground beef in a large bowl. Add bread crumbs, parsley and cooked onion, bell pepper and garlic. Pour egg mixture over meat mixture and mix gently with hands until thoroughly combined, about 1 minute. If mixture sticks to bowl, add additional evaporated milk, 1 tablespoon at a time, until mixture doesn't stick. Be careful not to overmix, and avoid squeezing the meat. Transfer meat mixture onto the center of a shallow parchment paper-lined baking sheet or pan and form into a 9- by 5-inch loaf shape, avoiding air pockets. Smooth top and edges of meat loaf with moistened spatula. Bake at 350 degrees F until meatloaf is to medium doneness, an instant-read thermometer inserted into center of loaf reads 155-160 degrees F, about 55 to 65 minutes. Brush the remaining glaze onto the meatloaf after it has been cooking for about 10 minutes. Remove from oven, let stand 15 minutes. Transfer to a platter, and cut into thick slices.
Makes 6 to 8 servings.
* Note: My father makes his fresh bread crumbs with a knife...you can make them by tearing bread slices into quarters and pulse a few times in a food processor until the crumbs reach your desired texture (three slices will make about 1 cup of soft fresh crumbs).
A second batch of glaze, simmered over medium heat until thick and syrupy, about 5 minutes, is good to serve with the meatloaf.
Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
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