What’s Good About Meatloaf?

This American classic has unfortunately suffered from versions which may evoke memories that are less than desirable for the discerning cook.

A good meatloaf will be still juicy when cooked, pleasantly textured, and well seasoned.  It is served well hot from the oven with mashed potatoes and steamed vegetables, and is equally as good the next day served cold as a meatloaf sandwich.

Our version is studded with tender cooked vegetables inside, and acquires a spicy, sweet, and sour flavor from the ketchup based sauce.

We use a combination of ground beef and ground pork to help keep the interior moist, and lay strips of bacon on top before cooking to naturally “baste” the meatloaf and lend a smoky flavor.

Sauce is spread on the meatloaf before baking, and the oven is set to a higher temperature to help caramelize the sauce and crisp the bacon.

We recommend using an instant read thermometer which will take the guess work out of testing doneness of your meatloaf.

Meatloaf (feeds 4 plus leftovers)
1 lb	Ground beef	1 ea	Egg
1/2 lb	Ground pork	1/2 cup	Breadcrumbs
1 Tbsp	Olive oil	1/2 Cup	Milk
2 Tbsp	Garlic, minced	1 Tbsp	Salt
1 Cup	Onion, diced	1 Tsp	Pepper
1 Cup	Carots, diced	3 Strips	Bacon
1 Cup sauce	Celery, diced	1/4 Cup	Meatloaf Sauce
-Heat olive oil in pan, and sweat the garlic and onion until tender. Add celery and carrots, cover, and cook until vegetables are tender. -Combine ground beef, ground pork, cooked vegetables, egg, milk, breadcrumbs, salt and pepper and mix. -Form into “loaf” in shallow casserole, smear with meatloaf sauce, layer with bacon, and smear with more sauce. -Bake in preheated 425 degree oven until internal temperature is 165 degrees F. -Allow to rest 15 minutes. Transfer to cutting board and slice.
Source: ChefsOnTheRoad.com

Meatloaf Sauce
1/2 cup	Ketchup	1 Tbsp	White vinegar
4 Tbsp	Brown sugar	1 tsp	Worcestershire sauce
1 Tbsp	Soy sauce	1/2 tsp	Black pepper
1 Tbsp	Louisiana hot sauce
-Combine
Source: ChefsOnTheRoad.com