Meatloaf

Before stumbling across this recipe we had meatloaf one time that I can remember; long ago when we were first married. “Mutant meatloaf” is what I called it. I supposed learning to cook for two can be a bit difficult and using a whole packet of onion soup mix in a pound of hamburger meat made sense to Kim at the time. We still laugh about having onion burps for a week after that meal.

I found this recipe in the Chicago Tribune’s Food section a number of years ago and use it as a basic template for meatloaf when I make it. For me cooking is an art and I don’t typically cook two dishes the same way twice.

Mother’s meatloaf
http://articles.chicagotribune.com/2009-05-06/entertainment/0905040081_1_meatloaves-tricks-making

Prep: 30 minutes

Cook: 1 hour

Makes: 8 servings

This is a slight variation of The Meatloaf Bakery’s signature Mother Loaf, itself a slight variation of owner Cynthia Kallile’s mother’s meatloaf. The recipe can be served without topping. But Kallile prefers a “liberal glaze” of 1/3 cup ketchup and 1/3 cup barbecue sauce, spread over the loaf 15 minutes before removing from the oven.

1 cup each: bread crumbs, rolled oats

2/3 cup milk

2 eggs slightly beaten

1/3 cup ketchup

2 tablespoons Worcestershire sauce

2 teaspoons each: barbecue sauce, finely chopped garlic cloves, finely chopped chives

1 teaspoon each: herbes de Provence, paprika, sea salt, ground pepper

1 pound each: ground chuck, ground pork

1/2 cup finely chopped yellow onion

1/3 cup finely chopped celery

1/4 cup finely diced red bell pepper

2/3 cup finely chopped parsley

1. Heat oven to 350 degrees. Spray a 9-inch loaf pan with cooking spray. Line with parchment paper; spray again. Combine bread crumbs, oats and milk; let soften.

2. Beat 2 eggs slightly in medium bowl; add ketchup, Worcestershire, barbecue sauce, garlic, chives, herbes de Provence, paprika, salt and pepper. Mix chuck, pork, onions, celery, red pepper and parsley by hand; add bread and oatmeal mixture. Add egg mixture; mix lightly by hand.

3. Put mixture in pan; lightly pat down. Bake until browned and meat thermometer reads 165 degrees, about 1 hour. Let rest 15 minutes; slice.

Nutrition information Per serving: 377 calories, 44% of calories from fat, 18 g fat, 6 g saturated fat, 127 mg cholesterol, 26 g carbohydrates, 27 g protein, 619 mg sodium, 3 g fiber

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