Wednesday, January 6, 2016

Mouth Watering Meatloaf

I think one of the most comforting meals on a cold winter's night is meatloaf served with mashed potatoes and gravy. It's one of my all time favorite meals. And it's one of my sweetie's favorite meals also so we both get pretty excited when I make it!

And I must say, I make a pretty darned good meatloaf. 

Not to toot my own horn or anything. 

Ok, maybe just a little. 

But look - see? Isn't your mouth watering just looking at this?

It wasn't always like that. I remember when I first moved out on my own many, many years ago I missed my mom's meatloaf something terrible. I thought, ok, how hard can it be? Get some chopped meat, add a bunch of stuff into it, and it's meatloaf. 

So, I bought some chopped meat, added all sorts of spices and herbs and steak sauce and who knows what else and popped it in the oven. 

And it was AWFUL!! Barely edible! I called my mom and she told me to keep it simple - meatloaf should be simple. And she was right. 

I made it Mom's way for a long time and then started playing with it just a little as I got more into recipes and cooking and became a full fledged foodie freak. 

Well, I'm going to share my recipe with you. 

It's not hard, and this recipe makes enough for more than one meatloaf, so you have some for the freezer. 

Ok, here we go. 

I started with 3 lbs of ground beef and 3 lbs of ground pork.  

I would buy the ground meatloaf mix at the market if they had it, but since they didn't I went this route. If they have the meatloaf mix, feel free to go ahead with that. You'll need 6 lbs total for this recipe. 

Mince one head of garlic and saute it in a little butter, just until golden. 

For onions, I used the onions I had saved from my onion-butter tomato sauce. 

Remember that recipe? For the simplest, most amazing tomato sauce

Well, if you make the sauce first, you can save the onions to use in your meatloaf, like I did! I had onions from 3 batches of sauce in the freezer which I thawed and then chopped fine and threw into the meatloaf. 

If you didn't make the sauce - first of all, why not? Second of all, you will need to chop two large or three medium onions fine and saute them until translucent. 

After the onions and garlic have cooled a bit, throw them in with the chopped meat. 

Whip up 2 extra large or jumbo eggs with 1/3 cup tomato paste, and salt and pepper to taste. I go light on the salt and heavy on the pepper for health reasons. 

Note: since I used the onions from the tomato sauce, I only used one egg and no tomato paste. 

Add 2 cups of seasoned breadcrumbs to the mixture. I added them dry because of all the moisture in the tomato sauce onions but if you are not using those tomato sauce onions you will want to soak the breadcrumbs in a cup of milk before adding to the mixture. 

Give it a good mix with your spoon and then you have no choice but to dig in with your hands. 

I don't like that part. But it's necessary, to feel the texture. The mixture should be moist but yet stay together. If it's not moist enough, add a little more milk. If it's too moist, add a little more of the breadcrumbs. 

I added a half cup of finely chopped parsley into the mix next and a little more salt and pepper. 

Another good mix with the hands and we're ready to form loaves. 

Look at all that goodness in there! 

I make my loaves large enough to feed 4 and a bit. 

The bit either ends up as second helpings or lunches. 

This meatloaf fed 2 of us at dinner plus 4 packed lunches. 

Plus a little for the furballs. They're good girls. 

I also got 3 more for the freezer out of this batch, same size loaves. 

How awesome is it to have a ready to go meatloaf in the freezer for a busy day!

Right before I bake it I brush a little BBQ sauce over it. 

Bake at 375 for about an hour (for this size loaf) and let it rest for a few minutes before slicing. I usually finish making the gravy while the meatloaf is resting, using the pan juices and the water from the potatoes as my base. You can find the basics of making gravy from pan drippings here.

I serve my meatloaf with gravy, mashed potatoes, and peas. 

Because my sweetie likes to mush the peas into his mashed potatoes. 

He's weird like that. 

Add a glass of good Cabernet Sauvignon and I'm in heaven. 

All for less than $2.00 per serving, which includes the gravy, potatoes and the peas. 

Not too shabby!


Sharing at:

Simple Saturdays Blog Hop
Inspiration Monday

Best of the Weekend


  1. Whoa girl, you are cooking for an army. LOL. I am just teasing. That looks so good. Glad to see you served peas. I love peas with meat loaf. I like that you are making some to kidding , having something ready to cook can make the biggest difference in how your day will end up, no matter how badly it went at work. Blessings to you, xoxo,Susie

    1. You are so right, Susie!! I love having meals prepped and ready in the freezer for busy days!

  2. Replies
    1. Me, too, Brenda - and my tummy is growling just looking at these photos!!

  3. There's nothing I would rather have than my meatloaf with mashed potatoes, peas, cole slaw and corn bread. It might sound strange but, I even like leftover meatloaf fried and eat it on light bread with mayonnaise.Sometimes I eat it that way for breakfast.

    1. I have never tried a fried meatloaf sandwich but it sounds pretty darned good, Phylis!

  4. We love meatloaf, especially sandwiches the next day! I am going to try your recipe soon.

    1. I remember my mom packing meatloaf sandwiches for my dad's lunch when I was a kid. I haven't had a meatloaf sandwich in years!!

  5. Neither me nor my hubby are really meatloaf fans, but I have to admit, yours looks good! I think it's the gravy that would do it for me. ;-) I'm going to pin one of your photos and then next time I make meatloaf (we do get a hankering for it at least once during the winter), I will try your recipe!

  6. Replies
    1. I think it's one of those things that people either LOVE or HATE. There's very little grey area with meatloaf!

  7. This makes me hungry for meatloaf. I've used a Spicy Meatloaf recipe for years, liked by both of us.

    Happy January ~ FlowerLady

  8. What a great recipe! I will definitely be giving it a try. I made meatloaf last always feeds us twice, which I love! YUM!! Hugs!!

    1. I love having that prepared meatloaf in the freezer ready to pull out when I'm feeling too lazy or busy to cook!

  9. Mmmmmmm-Hmmmm... meatloaf is comfort food! We have ours with mashed potatoes also, but since my hubby doesn't like peas, we usually have brussels sprouts. Of course, the only thing to make this all better is some fresh baked bread. Drool.

    1. Ooooh brussel sprouts are not one of my favorites - something about them just doesn't sit well with me! I've tried making them every which way including roasting them with maple syrup and bacon and still.....uggghhh. Nope. My sweetie loves them, though, so occasionally I'll make them for him. What we do for love, right?

  10. This is a FABULOUS meatloaf recipe Deb! Let's face it, meatloaf ain't purdy, but you managed to make it look darn good!



    1. Ha ha thanks, Doreen!! It may not be purdy but it sure is tasty!! xoxo

  11. Totally agree! Nothing beats a good ole' meatloaf with mashed potatoes on a cold day. This recipe sounds like it's nice and juicy! Yum :) Thanks for sharing on the Simple Saturdays blog hop!

    1. It doesn't get much better, Anita - comfort food to the max!!

  12. Meatloaf, mashed potatoes, and peas. What more could you want? Pass me a plate please.

    1. Tonight would be the perfect night for meatloaf!! It's absolutely frigid here!


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