Meatloaf is another one of those dishes that has many variations. Even though it's essentially meat and filler...
The question is what type of meat? All beef? Beef/Pork? Beef/Veal? Beef/Pork/Lamb?
Also, for the filler... bread, croutons, oatmeal? What veggies?
Variations are endless, but here's what I did today.
Preheat Oven 350F
1 1/2 lb Ground Beef [I used a lean ground beef 7% fat.]
~~ Solid Ingredients ~~
1 C (140 g) Onions, chopped [Red onion for today]
1/2 (64 g) Bell Pepper, chopped
1 stalk (70 g) Celery, chopped
1 C (85 g) Oatmeal, quick oats
2 cloves Garlic, grated [since I have a greater]
3T (15 g) Green Onions, Chopped
1/2 t Salt
1/2 t Black Pepper
~~ Liquid Ingredients ~~
2T Heavy Cream [or 1/4 C milk]
1 T Worcestershire Sauce
1/2 t Prepared Mustard
The solids (except for the beef) were mixed together. After which, the liquid ingredients were mixed together and poured into the veg mixture. Lastly, the meat was added and thoroughly mixed.
Loaf was hand formed and baked as shown.
LOL! Looks like a veggie loaf with a little meat to hold the veggies together... instead of the other way around.
The next question... To glaze or not to glaze? Some recipe call for coating with catsup or bbq sauce. I decided to bake as is...
A probe thermometer was placed in the center of the meatloaf and baked at 350F. Baking time was about 1 hour when the meatloaf was taken out of the oven at 160F. While sitting on the counter, the carryover heat brought the meatloaf to 170F.
Because of the lean beef and the oatmeal, there were no drippings or splatters in the pan. I've made meatloaf with higher fat ground beef and the result is a shrunken meatloaf floating in a sea of grease. This time cleaning the roasting pan should be a snap. :-)
The meatloaf was plated on a bed of boiled cabbage.
The plated meatloaf...
Meatloaf served with a quick mushroom-onion gravy, macaroni salad and boiled cabbage.
The taste of the Worcestershire sauce is noticeable... I could have added more salt and pepper, plus used a yellow onion for a stronger onion flavor. Surprisingly, the garlic is barely noticeable. Overall, not bad.