I have many, many variations on meatloaf.
OOOPS! Wrong Meat Loaf. Sorry, Mr. Loaf! 😉
I mean this kind:
While many of my meat loaf recipes don’t require a meat loaf pan, my recipe for Old Fashioned Meatloaf bakes up best in a meat loaf pan, and the drippings can be used to make a delicious gravy, if you so desire.
As with most meatloaves, it is VERY IMPORTANT that you let it rest for 15 minutes or so before serving — otherwise, you’ll have meatloaf crumbles instead of meatloaf slices. The crumbles will be just as yummy, ‘though not quite as pretty as the slices. 😉
Along with adding lovely nutrients and a bit of fiber, the vegetables (always onion, and then a bit of whatever other appropriate vegetables I have on hand, typically some celery, and sometimes a fresh mushroom or two or a bit of grated carrot) impart a delicious flavor and moisture to the meatloaf (a boon, as I use lean ground meats), as does the ground sausage.
Taking inspiration from the re-printed Betty Crocker’s Big Picture Cook Book that my mom gifted me several years ago, I use one pound of extra-lean ground meat (beef or turkey work equally well) and 1/2 pound reduced-fat bulk ground sausage (pork or turkey sausage work equally well), which yields a flavorful, moist meatloaf. The sausage is an easy way to add lots of flavor, and it also adds a nice texture to the meatloaf, as well.
Leftovers make excellent sandwiches — I like mine on wheat or grain bread with a bit of steak sauce.
I typically give the veggies a whiz through my mini food processor to help give the meatloaf an even texture.
Using your favorite steak sauce or barbecue sauce as part of the liquid and the topping in this meatloaf adds some sophisticated zip, and it tastes so yummy, it’s no mystery why you’ll find yourself feeling nostalgic for this meatloaf! 😉
Old Fashioned Meatloaf (Serves 6)
- 1 lean (93/7 or greater) ground beef or ground turkey
- 1/2 pound reduced-fat bulk ground sausage (pork or turkey)
- 1 egg or 1/4 cup egg substitute
- Plain bread or cracker crumbs as needed (equivalent of 2 or 3 slices of bread)
- Healthy splash of liquid (I like to use a splash of wine and a couple of splashes of my favorite steak sauce or barbecue sauce)
- Seasonings to taste: Worcestershire sauce, squirt of yellow mustard (this complements the sausage nicely), parsley, sage, garlic powder and/or minced garlic, & coarse-ground black pepper
- 1/4 to 1/2 onion (red, yellow, white), finely chopped
- Finely chopped celery (1 to 2 stalks)
- Finely chopped or grated carrot (OPTIONAL, approximately 1/2 to 1 carrot)
- Finely chopped or grated mushroom (OPTIONAL, 2 to 4 mushrooms)
- Your favorite steak sauce or barbecue sauce, for topping
- Place bread/cracker crumbs in a bowl. Beat in egg, healthy splash of liquid (you can add in more later if need be; ditto with the bread/cracker crumbs), and seasonings to taste.
- Stir in minced/chopped veg.
- Add ground meat and mix thoroughly. Add more liquid and/or bread/cracker crumbs and other seasonings if needed.
- Spread into meatloaf pan.
- Top as desired with your favorite steak sauce or barbecue sauce.
- Bake at 350F for 1 1/2 to 1 and 3/4 hours.
- Let rest at least 15 minutes before serving.
Make It Ahead of Time: You can mix up the meatloaf and place in meatloaf pan, cover, and place in ‘fridge for up to 24 hours before baking.
Like “That Smells Yummy!” on FaceBook for more fun!