Not your Mother's Meatloaf
A tasty meatloaf that throws all other 'negatives' about meatloaf to the wind... Slice it open to discover a tasty center as well
Yield: 6 Ready in 1 hours
3 people trying soon
|2 lbground meat; (I prefer ground london broil)|
|2 tblgarlic; (sliced)|
|1/2 conion; diced|
|Rosemary; Oregano, Sage to taste (I normally do 2 tbl ea)|
|mesquite seasoning; optional OR|
|1/2 cupbread crumbs|
|Sun Dried Tomatoes|
|1 Egg; Hard boiled|
Not your Mother's Meatloaf Preparation
Mix all main ingridients with a mixer on low for 3-5 minutes. Make sure 'texture' is not too wet. You want it to be slightly sticky.
If you want to make it healthy and surprise your family, put 1/4 c broccoli, carrot, yams and tomato in a mixer until extremely fine and add to meatloaf mixture.
If it is too wet, add more bread crumbs or chips to soak up moisture
If too dry, add another egg
Fill your meatloaf pan half full and make a canal down the center. Fill with one of your filler options. Either sautee onion,mushroom, sundried tomato and srtichokes layer with feta, swiss or blue cheese - or put in three hard boiled eggs or if you really love a surprise, put in feta with sauteed mushrooms and some diced jalapenos peppers
Put remainder of meatloaf mixture on top if you have extra put it in other pans..
For topping, mix together 3 tbl balsamic vinegar, 3 tbl cranberry mustard and 1-2 tbl honey. Mix well. Brush on as topping.
Back covered at 375 30 minutes. (dont let foil touch the topping) remove foil and bake and additional 15-20 minutes. Internal temp should be 160
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