In this day of exotic flavors and extravagant recipes, sometimes it's nice to just go back to basics. Tried and true old-time recipes just can't be beat. Here's a recipe from Eddy Browning who writes a weekly column for the Sun Journal. I adapted it slightly because the original recipe calls for 1/4 lb. each of ground pork and veal. Since both come pre-packaged in 1-lb. containers, I took out the veal, upped the pork to 1 lb., and upped the beef to 1-3/4 lb. Then I had to adjust the remaining ingredients, since the meatloaf was now using almost 3 lbs. of meat compared to 2 lbs. in Eddy's recipe.
If you like a zingy meatloaf, this is not it. This is just an old-time meatloaf recipe from the past. It makes great sandwiches, or so my hubby says. I'm not a meatloaf lover and hardly ever touch it.
Adapted from Celia Shelton
Rating: 8 out of 10
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1 Tbsp. extra-virgin olive oil
2 cups chopped onions (about 1 very large)
3 garlic cloves, grated or minced
3 large eggs
1 cup bread crumbs (I used a combo of whole wheat bread,, white bread and oyster crackers)
1/2 cup chopped fresh parsley
2/3 cup low-fat milk
3 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1-1/2 tsp. Tabasco (hot pepper sauce)
1-1/2 tsp. chopped fresh thyme leaves
1-1/2 tsp. Morton kosher salt
3/4 tsp. black pepper
1-3/4 lb. ground beef (I used Harris Teeter Natural Beef, in the butcher case.)
1 lb. ground pork
Heat oven to 350F. In medium skillet, Combine oil and onion over medium heat. Cook 5 minutes, or till softened, stirring occasionally. Add garlic; cook 30 seconds or till fragrant. Place onions and garlic in large bowl; cool to room temperature.
Whisk eggs into onion mixture. Stir in remaining ingredients; mix lightly by hand or with large fork until evenly blended. Press into 9x5" loaf pan, or place free-form loaf in shallow baking pan. To prevent glaze from dripping off pan during baking, mound meat in center with sloping sides.
In small bowl, prepare glaze: Stir together 1/3 cup ketchup, 2 Tbsp. packed light brown sugar, 1 Tbsp. cider vinegar and 1 Tbsp. Dijon mustard. Brush 1/4 cup of the glaze over top of loaf. Bake 45 minutes; remove pan from oven. Brush top of loaf with remaining 1/4 cup glaze. Bake an additional 15-20 minutes, or till meatloaf is firm and juices run clear. Loosely cover with foil; let stand 15 minutes before slicing. Yield: 8-10 servings