Monday, April 3, 2017
I ended up despising meatloaf. It wasn't until I was in my late 20's and living on my own that I started to again eat meatloaf. Mostly, it was an easy thing to make and would feed me for a week. I still didn't think it was particularly tasty, but it was quick and easy and made a lot.
Meatloaf is kind of like meatballs or red sauce: everyone has a favorite family recipe. Some people use all beef, some mix ground meats, some add pureed vegetables. We don't have a family recipe. We have our own "recipe" except it's not really a recipe. We never follow a recipe for meatloaf. We just start tossing stuff in a big bowl.
It's always approximately 1 & 1/3 lb ground beef from Costco (because of how the beef we buy is packaged), about 1 lb ground pork (meatloaf is better when it's a mix of beef & pork), an egg (maybe 2), some Worcestershire, some mustard (usually Dijon), some chopped onion, breadcrumbs or slices of squishy white bread soaked in milk, maybe a sprinkle of parsley, maybe a dollop of tomato paste. Shape into a loaf. I think baking meatloaf in a loaf pan is ridiculous - just shape it into a loaf on a foil lined cookie sheet and bake it.
Then there is glaze. Glaze is something my mom never did for meatloaf. I didn't even realize glazed meatloaf was thing until my mid-30's. I thought glazed meatloaf was weird meatloaf. Glazed? Seriously? But then one day I thought, well, OK, America's Test Kitchen thinks it is a good thing. So maybe we should try it?
We tried it. It's really tasty. It's a necessary part of our meatloaf now.
1/2 cup ketchup
1/4 cup cider vinegar
2 tbsp light brown sugar
Heat above ingredients in sauce pan until syrupy. Spread half of glaze over cooked meatloaf & broil until glaze bubbles and browns a bit. Brush with remaining glaze and broil again until bubbling & browning.