Happy Wednesday! We’ve made it to the middle of the week. I’ve got tomorrow night’s dinner covered for you and you can get the cooking out of the way tonight!
I love meatloaf for many reasons: 1) it’s easy to make and 2) it’s so yummy. But, I don’t eat mine hot; I eat it the next night. Cold. In a sandwich. My favorite way to eat it! Which brings me to number 3): it’s a great make ahead meal, which I think tastes best the next night. Whether cold or hot, I think this is a recipe you and your family will enjoy!
- 2 Tbsp butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tsp worcestershire sauce
- 1/3 cup ketchup
- 1 1/2 lbs ground beef (90% lean)
- 2 tsp salt
- 1 1/2 tsp ground pepper
- 1/2 cup dry store-bought breadcrumbs
- 1/2 cup soft breadcrumbs (tear slice of bread into small pieces)
- 1 egg, beaten
- BBQ sauce or ketchup to cover meatloaf
Ingredients (Meatloaf Sandwiches):
- Sourdough bread
- BBQ Sauce
In a small saucepan, cook onions in butter until translucent, adding minced garlic towards the very end of cooking. This will prevent the garlic from burning. Stir in worcestershire sauce and 1/3 cup ketchup. Remove from heat and set aside to cool.
In a separate bowl, combine ground beef, salt, pepper, breadcrumbs, beaten egg and the cooled onion and ketchup mixture. Transfer into a meatloaf pan and shape into a loaf. Run your fingers between the meat and the pan, leaving a half inch boarder around all edges. This allows the fat to drip to the bottom of the pan and lets the sides of the meat brown. Bake at 350° for about 1 hour. At ten minutes left of cooking, cover the top of the loaf with ketchup or BBQ sauce…whatever your little heart desires! Return to the oven and allow to cook the remainder 10 minutes.
Now to turn into meatloaf sandwiches: Refrigerate over night (if you like it cold like me). Toast 2 slices of sourdough bread. Spread mayo and BBQ sauce on one side of each piece of toasted bread. Add slices of meatloaf and enjoy!
Tried and True Tips:
- The great thing about meatloaf is that you can add so many different things to it to make it your own (or hide veggies from your kids ). Try adding grated carrots or green onions.
- If you are like me and hate mincing garlic, use a garlic press…so much easier!
- It is important that the onion and ketchup mixture is cooled before adding to the meat mixture so that the egg doesn’t scramble.
- Use your hands to combine the ground beef, breadcrumbs and egg; they are your best tools!
- Be careful not to over-mix the meat mixture; you don’t want your meatloaf to get tough.
- Invest in a meatloaf pan! Mine has a lift out insert with a perforated bottom that allows the fat to drain and makes it easy to transfer to a plate. You can remove the insert and use it to bake a loaf of bread.
What about you: do you enjoy your meatloaf best cold, hot, by itself or between two slices of bread?