When I was a kid, I wasn't really into meatloaf. It seemed like just "something-else-to-do-with-hamburger." In recent years, meatloaf has been glorified and glamorized, but I think it's new publicist had little to do with my new judgement of the stuff. I like it now and I'm not sure why.
I don't think it's because I'm now an adult since my son loves meatloaf. Amir loves anything meat, pretty much. Maybe because it is something else to do with hamburger. A variable something else...a little of this, a little of that...and each meatloaf is a new adventure.
I've not entirely mastered a perfect meatloaf. I was hoping the following recipe would be It, but it got a solid B in presentation. Scored pretty high on the tasty meter, though.
2 eggs lightly beaten
2/3 cup stock (beef or chicken)
2 tbsp Worcestershire sauce
3 slices of whole grain bread, cubed
1/4 cup parmean cheese
2 tbsp dijon mustard
2 tbsp chopped, jarred garlic
1 lb hamburger
1 lb Italian chicken sausage (I'm sure pork is fine)
1/2 medium green sweet pepper, chopped
1/2 medium onion, chopped
3 tbsp ketchup
2 tsp cider vinegar
2 tbsp packed brown sugar
1. Preheat oven to 350 degrees. In a large bowl combine eggs, broth, and 1 tablespoon of the Worcestershire sauce. Let stand for 15 minutes. With fork, mash bread cubes into small pieces. Stir in parmesan cheese, mustard, garlic. Add meat and the raw sausage from the casing, pepper and onion. Mix well with hands but do not overmix. Lightly pat mixture into a 9x5x3-inch loaf pan.
2. In a small bowl mix ketchup, vinegar, brown sugar and the remaining Worcestershire. Evenly pour sauce on top of the meat.
3. Bake, uncovered, for 1 1/4 hours. Let stand for 10 minutes.
The Verdict: The sausage changes the flavor a lot in a very good way. And by mixing the meats, the sausage doesn't overpower the loaf. Both my husband and son really enjoyed it as well. So it's definitely something we'd all like to eat again. However, I am again flummoxed as to what I'm doing wrong in terms of my meatloaf falling apart, and in this recipe's instance, being too soggy.
I'm going to experiment with a few different things next time. If I end up with a visually perfect meatloaf, I'll fix the recipe and re-post. In the meantime, if you don't mind the sogginess, it's a really delicious recipe. (And it also makes great meatloaf sandwiches. I covered mine in barbecue sauce and it was like a firmer sloppy joe. Heavenly.)