Saturday, April 14, 2012
This most basic of recipes yields a meatloaf that is moist, full of flavor, and topped with a sauce that will make you leave the ketchup in the refrigerator. It uses ingredients that most of us have in the kitchen all the time (with the exception of bell pepper, which you don’t really need to add) Delicious and tender.
Any recipe title that has “Old Fashioned” in it tells a few things about it. Number one: you won’t like it if you’re a food-snob. Number two: it has passed the test of time. Number three: it’s satisfying and comforting. Number four: you’ll love it if you’re over the age of 50 (that’s me...)
As the Pioneer Woman has said - any meat recipe that has the word “loaf” in it, instantly raises suspicion and doubt. But think of it this way... these are meatballs in loaf form. Meatloaf is convenient, not fussy to prepare, and serves easily. You can also make it go further by slicing it thinner.
Because this is so moist when mixed, it doesn’t stand up and salute when you form it in the pan for baking. It will turn out fairly flat, which makes it easy to serve. It also gives you more surface area for the sauce to settle into.
I love it because it is so moist - it doesn’t take more than a fork to cut it. It bakes up in about an hour, so it’s fast to put on the table.
The little chunks of tomato and pepper make it interesting, and you will never know oatmeal is what binds it all together. It won’t win a beauty pageant (for meatloaf) - but it’s not meant to...
I have another recipe for meatloaf that I love just as much - it’s called Judy’s Meatloaf, and the link is HERE. This is a close second, and it’s a keeper for those busier-than-average Sunday dinners.
For the recipe, go to: