Mrs. BD's Best Meat Loaf

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Sunday, February 19. 2017

Mrs. BD's Best Meat Loaf

We have tried dozens of meatloaf recipes over the years, some complex and some not. We have settled on our favorite, which is also the simplest.

This ought to make 2 loaves:

3/4 lb. ground chuck
3/4 lb. ground veal
1 egg
2 tbsp. ketchup
1 large finely chopped onion
2 tbsp. brown sugar
1 or 2 tsp. ground mustard
1 cup unseasoned breadcrumbs
1 cup of milk
Enough salt and pepper

Mix thoroughly with your hands. Put in meat loaf thing - do not pack or compress it - at 350 for an hour or so, when it has a good crust. Serve with mashed taters, and salad if you must. It's a damn good supper, but even better in a sandwich with mayo afterwards.

Posted by Bird Dog in Food and Drink at 12:10 | Comments (10) | Trackbacks (0)

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Here is something I learned from a chef friend:

Wrap that loaf in parchment paper. Wrap it again in plastic wrap. Wrap again and finally in foil.

Let is set up overnight.

Bake it the next night. Cool and refrigerate. The idea behind the wrapping is to keep the fat and juices inside the package.

On the night you're having it for dinner, slice and pan fry or broil to get a nice caramelized crust on each slice.

You can thank me later.

#1 Mike (Link) on 2017-02-19 12:35 (Reply)

Mike, that sounds so good it almost hurts :-)

#1.1 Cleve Watson on 2017-02-20 01:13 (Reply)

I make my meatloaves in batches. I have three wrapped and in the freezer right now. All though it may seem tedious, with a little planning it really is easy to have a great meatloaf dinner.

#1.1.1 Mike (Link) on 2017-02-20 10:49 (Reply)

That's what Mrs feeblemind likes about meat loaf, the samwiches.

I prefer a baked to mashed potatoes with meatloaf, likely because I was raised that way.

Ground chuck is definitely the ground beef of choice. There is nothing to gain by buying the 80/20 or 70/30 ground beef, you just drain all that fat off and discard it anyway.

Hard to get my feeble mind around the idea of seasoning beef with sugar.

#2 feeblemind on 2017-02-19 13:19 (Reply)

I never tried a meatloaf sandwich until my Wife made one a few years back. Absolutely awesome. My favorite way to eat it, even fresh out of the oven.

#3 LWS on 2017-02-19 13:30 (Reply)

Have to try the chuck/veal mix; ours is just ground beef. But very similar except I use rolled oats in place of crumbs and soak them in the milk beforehand. Add sage and Worchestershire sauce for a bit more seasoning. Also mix the ketchup, mustard, and brown sugar as a topping, with a bit of nutmeg.

#4 Frances on 2017-02-19 14:28 (Reply)

Want the best sammich? Put both hands in the bowl and start squeezing. You want a very dense loaf, a Pâté. Not so good out of the oven but great texture for a sandwich.

I got this tip from an old James Beard cookbook.

#5 Roy Lofquist on 2017-02-19 21:35 (Reply)

Another vote for meat loaf sandwiches. YUM!

#6 altered states on 2017-02-19 21:36 (Reply)

I always grate a couple of carrots into the mix instead of breadcrumbs and add a little Worcestershire sauce. Your recipe sounds good Bird Dog, I will have to try it.

#7 dianainsa on 2017-02-19 22:18 (Reply)

SWMBO also adds a li'l bit of Worcestershire Sauce to the mix. Your version reads like good eatin'. Try ketchup and horseradish on the meatloaf sammie instead of mayo (Queen Kenobe's go-to condiment), and use wheat bread. Both bring a heartiness that (ugh!) white bread just can't provide, and the horseradish kicks up the meatloaf based on how generous you might be. Favorites for decades!

#8 BenKenobe on 2017-02-20 15:28 (Reply)

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Sunday, February 19. 2017

Mrs. BD's Best Meat Loaf