Mmm, meatloaf

Posted by Anita on 10.16.07 12:02 PM

(c)2007 AEC  ** ALL rights reservedYou learn the darndest things when you blog.

Here’s just one example: Until a few days ago, I never knew that one of my all-time favorite foods was so widely appreciated. I mean, I knew meatloaf sandwiches were something other people ate, but I had no idea they loved them as much as I do.

That is, until the day I posted this photo on Flickr and the comments started rolling in:

“One of the best uses of leftovers of all time.”

“Nothing better [than a meatloaf sandwich].”

I’m right there with them. I may love meatloaf sandwiches even more than I like the original meatloaf dinner. Which is impressive, considering my adoration for baked potatoes knows no bounds.

For those of us in the meatloaf-sandwich-lovers clique, there’s no need to wait for a special occasion to celebrate. But in case you’re seeking an excuse, Serious Eats declared this Thursday National Meatloaf Appreciation Day, and we’re all invited to play along.

Don’t tell me that you don’t have a prized family recipe to bring to the party? Oh, you poor thing. Here… pull yourself together. Sit down and let me give you a copy of ours.

But first, a few caveats:

Our family meatloaf is a bit of an anomaly. It doesn’t come topped with pan gravy, or even a tomatoey glaze. (Although Heinz ketchup is a mandatory condiment, as far as I’m concerned, it’s absent from the cooked dish.) This recipe also eschews breadcrumbs as a binder; Quaker Oats serves that purpose. An unorthodox choice, to be sure, but the end result is less bizarre than you might expect.

In place of the usual middle-American seasonings, our meatloaf features some strange-sounding spices. Happily for any purists among us, they fly under the radar, adding their warmth without making anyone think of an oatmeal cookie. Perhaps the biggest heresy of all: This meatloaf isn’t baked, or even shaped, in a loaf pan. Sporting the freeform curves of a football (make that ‘rugby ball’ outside the US), our odd-shaped loaf maximizes the crusty edges our family covets.

And because the resulting slices are just a teeny bit wider than the average piece of bread, the elliptical shape yields some delicious trimmings — perfect nibbles during the next day’s sandwich-making activities. Lucky you.

(c)2007 AEC ** ALL rights reserved(c)2007 AEC ** ALL rights reserved(c)2007 AEC ** ALL rights reserved(c)2007 AEC ** ALL rights reserved(c)2007 AEC ** ALL rights reserved

Mom’s Meatloaf
1-1/2 pounds ground chuck
1/2 pound pork breakfast sausage
1 onion, grated
1 egg
1 cup uncooked oatmeal (not instant)
1/4 cup milk
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp nutmeg
1/2 tsp allspice

Preheat oven to 350°F. Combine all ingredients in a large bowl until well mixed. Pat into a football shape and place in a wide baking dish or a small roasting pan. Bake for 75 minutes, or until juices run clear when the center is pierced with a knife.

family, meat, other blogs, recipes



Comment by missb

Mmmm, indeed! I love that this new-fangled food holiday is going to bring all the meatloaf lovin’ folks together like one big happy, meaty family! Your meatloaf looks awesome! Here’s mine.

See you at the dinner table!

Posted on 10.16.07 at 2:25PM

Comment by muffintop

I never heard of so many 75-minute baking recipes until I got here! LOL
I like the idea of the free form. Doesn’t drown in its own grease.
(Not gonna bother you at this point about homemade ketchup.)

Posted on 10.16.07 at 2:50PM

Comment by Anita

MissB: MegaLoaf indeed! :D
Muffin: Wierd, eh, the 75-minute thing. (I noticed it, too.)
Homemade ketchup is nice, but it’s not the same. The tomato-bourbon jam is pretty good with meatloaf, though… Still, I am not such a militant locavore that I won’t eat Heinz, or Best Foods Mayo. We’ve tried the alternatives, and they’re gnasty.

Posted on 10.16.07 at 3:09PM

Comment by muffintop

Oh, well! Tomato bourbon jam!!!
La di dah!

Posted on 10.16.07 at 3:13PM

Comment by Jennifer Jeffrey

Wow… I guess I’m one of those rare people who isn’t that into meatloaf. My grandmother used to make a dry, overcooked loaf that no amount of Heinz could salvage.

I wouldn’t mind a bite of yours, though. It looks delicious.

Posted on 10.16.07 at 3:35PM

Comment by Dustin Coates

Your recipe just came out of the oven. I added a little chile powder and it’s great!

Posted on 10.16.07 at 8:56PM

Comment by Anita

Dustin, I’m so honored! :)

Adding a titch of spice sounds awesome!

Posted on 10.16.07 at 8:59PM

Comment by Toni (Mom)

Yummmmy…I’ve still got a couple slices in the freezer ready for sandwiches.

Posted on 10.16.07 at 11:27PM

Comment by Jennifer Hess

Here’s to meatloaf! (I’ve got leftovers for lunch!)

Posted on 10.17.07 at 9:07AM

Comment by Lanaberry

aw i love it! this is so much like my mom’s meatloaf too…she uses oats! i considered putting the nutmeg/allspice flavor in mine but didn’t really go traditional and it wouldn’t have made sense with my version. but yours sounds an looks great! that sandwich, mmmm…the best part!

Posted on 10.17.07 at 8:48PM

Comment by lee

Awww, I wish I had read this earlier. I missed meatloaf day!

Posted on 10.24.07 at 7:02PM

Comment by dancingmorganmouse

My mum always used oats too, and now so do I – glad to see we aren’t the only oddities.

Posted on 11.05.07 at 10:31PM

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