If my grandma made meatloaf (which sadly she didn’t), this is what I would imagine it would taste like - juicy and full of flavor with that iconic thin layer of ketchup on top.
Meatloaf with a side of mashed potatoes is comfort food at it’s best.
The secret to a moist, tender meatloaf is to use a light touch when combining the ingredients. Over-mixing compacts the meat, leading to dry, tough results. Gently fold the mixture together with a large spoon or your hands. Never use a mixer.
Whichever meatloaf recipe you use, I recommend adding a little cheese in the mix. Shredded cheese helps keep the meatloaf moist as well as adds flavor. I use mozzarella since it’s mild flavor adds moisture without overpowering the dish. For a more cheeseburger-inspired meatloaf, consider using cheddar. Parmesan would be a nice addition as well.
I like to use Italian breadcrumbs for the binder. They add a little extra flavor. But if you only have plain breadcrumbs in the pantry, you can easily make them “Italian-style” by adding 2 teaspoons Italian Herb Seasoning to 1 cup of the plain breadcrumbs.
To make sure that the meatloaf is seasoned to your liking, cook a tablespoon size patty in a skillet until cooked through. Taste and adjust seasonings as desired. This trick also works well when making meatballs.
Meatloaf is perfect for a weeknight meal. However, often I try to do the prep work the day before or in the morning in case I am getting home a little later than usual. That way I can just pop it in the oven when I get home.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Grandma’s Meatloaf
- 6 slices bacon
- 1/2 cup finely diced yellow onion (1 small onion)
- 1/2 cup thinly sliced celery (2 stalks)
- 1 clove garlic, minced
- 1/4 cup shredded carrots (1 carrot)
- 1 large egg
- 3 tablespoons 2% or whole milk
- 1 cup Italian-style bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons tomato paste
- 2 pounds ground beef
- 1/2 cup shredded mozzarella cheese
- Kosher salt and freshly ground black pepper
- 1/4 cup ketchup
Preheat the oven to 350 degrees.
In a large skillet over medium heat, cook the bacon until evenly browned and crispy. Remove with a slotted spoon and transfer to a paper towel lined plate. Crumble into small pieces. Reserve.
Drain all but 1 tablespoon of fat from the pan. Add the onion, celery, garlic, and carrots. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Set aside to cool.
In a large mixing bowl combine the egg, milk, bread crumbs, Worcestershire, mustard, and tomato paste. Stir until well combined. Add the beef, cooled vegetable mixture, cheese, and reserved bacon. Season with salt and pepper to taste. Gently mix together by hand.
Line a baking sheet with parchment paper or lightly spray with cooking spray. Form the meatloaf mixture into a log, about 6 inches long and 4 inches wide. Bake for 45 minutes. Remove from the oven and brush the top with the ketchup. Return to the oven and bake until the meatloaf is firm and cooked through, about 20 more minutes. Rest for 5 minutes before slicing. Serve warm.
Serves 6.
Reprinted with permission from Simply Suppers by Jennifer Chandler.
