Tuesday: Meatloaf Dinner
This meatloaf is no joke. It’s juicy and delicious. This is my Mom’s recipe and it’s a great foundation - make it once according to the recipe and then make it your own. You can add shredded carrot, fresh herbs, chiles, mmm. It is also a fantastic doubler – and that’s just what we are doing. See instructions below for a quick addition of cheese to make meatballs for use later this week. Care for some lily guilding? Glaze meatloaf with your favorite BBQ sauce 10 minutes before its done.
Serves: 4 Prep: 15 Cooking: 35-40
For the Meatloaf
½ cup breadcrumbs
¼ cup milk
2 lbs ground beef
½ lb ground pork
1 cup minced onion or half cup dried minced onion
2 teaspoons dried mustard
½ cup ketchup
2 tablespoons Worcestershire
2 teaspoons dried basil
2 teaspoons dried oregano
4 cloves garlic, minced
1 teaspoon salt (1/2 if you used fresh breadcrumbs – and way to go!!)
¾ teaspoon fresh ground pepper
For the Beans
1 bag or 3 cups green beans, washed and trimmed
1 tablespoon butter
¼ cup sliced almonds
For the Potatoes
1 lb new potatoes or small Yukon gold, cut in half
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
1 cup grated Pecorino Romano or Parmesan
1 tablespoon dried Italian herb seasoning
1 ½ teaspoons garlic powder
Meatloaf can be assembled and refrigerated in the morning. Remove it from the fridge 20 minutes before baking.
In a small bowl, soak breadcrumbs with the milk.
Mix all meatloaf ingredients, including soaked breadcrumbs, in big bowl with your hands.
Pack half of meatloaf mixture into a 9x5x3 lightly oiled loaf pan.
Bake for 35-40 minutes or until firm to the touch in the center, reaching internal temp 160º.
Meanwhile, select a roasting pan large enough to hold potatoes in one layer without crowding.
Toss potatoes with olive oil, salt and pepper. Roast for 25 minutes.Nuke the beans! Either in their bag or in a covered microwave safe bowl with 3 tbls water for 3-4 minutes.Toss beans with butter, salt and almonds
Serve all immediately with hot with a little ketchup, hot sauce or BBQ sauce.
NOTE: While the meatloaf cooks, add the meatball ingredients to the remaining meatloaf mixture. Roll into 16-20 golfball sized meatball. Place them on a cookie sheet or plate and place in the freezer for 1 hour. Place frozen meatballs in a Ziploc and keep frozen for use later this week.