I’m joining Beth Fish’s Weekend Cooking series – where she invites people to post on anything food-related. She has a Mr. Linky over on her blog to connect your post with others who are writing about a wide spectrum of foodie topics – book and cookbook reviews, photos, kitchen gadgets, baking techniques, tips and tricks, recipes, etc.
Today I offer our Best Meatloaf Recipe (really!). Now, if you have Grandma’s secret recipe, or you’ve perfected your own special mixture, I won’t try to sell you on this one. I know that meatloaf, like Thanksgiving stuffing (or dressing, if you prefer) is one of those foods that, once you find a recipe you like, you stick with it. But, for those of you who have been searching on MeatloafMatch.com, look no further! It’s the combination of ingredients and technique that set this apart, IMHO!
Literary connection? I know you’re looking for one, and here it is: During these long months of winter, I need recipes that I can fix early in the day and pop in the oven while I’m running around taking kids to piano lessons, art class, swim team practice, etc. Casseroles and Crock-Pot recipes save time and stress; with dinner in the oven I can chop up some salads and sneak in a little reading time while the kids do their homework.
- Ingredients:
- 1 1/2 pounds ground beef
- 3/4 cup quick oats
- 1 egg, beaten
- 1 large onion, diced (optional)
- 3/4 cup milk
- 1 teaspoon salt
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- sharp cheddar cheese, sliced
- dash pepper
- dash cayenne
- barbeque sauce
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- Directions:
- Mix all ingredients except cheese and barbeque sauce
- Shape half of mixture into loaf form on prepared broiler pan (I “Pam” it), lightly indent the center of the loaf, 1/2 inch from edges
- Lay sigle layer of sliced cheddar cheese in indent; breaking or cutting to fill the space
- Top with remaining mixture, making sure the edges are sealed
- Cover top and sides with barbeque sauce
- Bake at 350′ for 1 to 1 1/2 hours
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- Other secrets that make this The Best Meatloaf Recipe (really!):
- Use 85% lean, not the super-lean ground beef. 85% has more flavor, but you lose a good amount of the fat by baking on a broiler pan
- If you can stand it, mix by hand (rather than a wooden spoon). The ingredients won’t get mashed and tough. I’ve used clear vinyl gloves (from the Food Services aisle at BJs or Costco), or clear storage baggies over my hands
- Best with the onions, but our kids won’t eat them. I omit them now, and this is still the Best Onionless Meatloaf Recipe (really!)
- If you’re prepping this ahead of time, cover with plastic and refrigerate after the second half of the meat mixture has been added. Top with barbeque sauce just before you put it in the oven
- Product plug: we lived for five years in Syracuse, New York, home to Dinosaur Bar-B-Que (“A Genuine Honky Tonk Rib Joint” with locations in Syracuse, Rochester, and Harlem). Their Sensuous Slathering Sauce (what we call barbeque sauce) and Bar-B-Bleu Schmearing Sauce (great on burgers!) are amazing, and may be available at a store near you; Wegmans carries the entire line, and Stop and Shop has the barbeque sauce. Pick up a bottle and try it.
- I serve the meatloaf with tossed salad and roasted potatoes: halve red and white baby potatoes, onion wedges (the kids can pick them out!), toss in olive oil, season with salt and pepper, roast on another rack for about an hour while meatloaf cooks.
- We have a fancy cheese shop in town (wine and cheese pairings/tastings every Saturday starting at noon; I suggest walking down!), but this is what I put in that middle layer:
Yup! Processed Cracker Barrel cheese; what can I say? That’s a big part of the comfort in comfort food!
No pictures this time, but I’ll add some back in the next time I make it. Go ahead, try it, and tell me – isn’t this The Best Meatloaf Recipe (really!) ?!
I’m not a huge meatloaf fan, but this sounds really good! I am always on the lookout for meals I can make while I am running around. There are so many nights I fly in at 7pm from practices and need dinner quick. Usually means crock pot or leftovers. Next year my son starts tackle football, which is 3 to 5 nights a week. I’m going to have to get my ducks in a row for that one!
I don’t cook but your post made me want to try cooking this meatloaf. it does sound easy to make and I sometimes want to surprise my family (this would be in a way of, ‘We didn’t know you can cook so well!’, of course provided it comes out right when I do it lol!).
Hi!
Sounds really easy and delicious! Thanks for sharing. Have a great weekend!
Sherrie
Sherrie’s Stuff
Sandy – I have only a handful of Crock-Pot recipes I use (I’m picky, and don’t like any thing “gloppy”!). By shaping the loaf on top of the broiler pan, you get that crispy edge on top AND sides, who doesn’t like carmelized BBQ sauce!?!
lilly – they’ll be really impressed if you serve it with the (super easy) potatoes – use both red and white to knock their socks off.
Sherrie – thanks! It’s much easier than I make it sound, with all the steps. I make it now without even looking up the ingredients or measuring some of them (I eyeball the ketchup and mustard; cayenne must be measured!)
I never thought to bake my meatloaf on the broiler; that alone is a great tip! Plus I always used bread but oats would be much healthier.
Meatloaf is my favorite! Thanks for this recipe!
I have never, ever liked meatloaf. When I was a kid, I’d actually make myself something else for dinner if my mom was making it. I’m intrigued by something claiming to be the “best recipe ever” though. Is it delicious enough to convert someone who doesn’t like meatloaf?
I’m a meatloaf lover too. Your recipe is very similar to mine. I like the addition of cheese in the center. I’m going to try that next.
I remember the “old days” before disposable gloves when you had to mix meatloaf by hand! I use gloves for everything now, although I must admit that I’ve lost some slippery chicken breasts down the sink using gloves!
Lisa – yes, I like using the boiler pan (but BAKE, don’t broil the loaf!), the fat drips away instead of the meat sitting in it.
etirv – I hope you try it
Kim – this has so much going for it – 1. cheese!, 2 – fat drains away, rather than stewing loaf, 3 – crispy/carmelized top and sides, 4 – a hint of ZIP from the cayenne. It’s kind of like a hamburger you eat with a fork. OK, maybe that’s pushing it. Let’s hope someone else who tries it reports back.
Margot – let me know what you think!
rhapsody – such a simple thing, those disposable gloves. I’m all for making my time in the kitchen easier and less messy.
I am so ridiculously excited about you posting this. And my husband thanks you, because last night I tried meatloaf (the Alton Brown recipe from his book), it was disgusting (owing mostly to the fact that the book instructed me to make it in a loaf pan, so the meatloaf came out in a nasty pool of fat).
So, broiler pan is duly noted. Comforting processed cheese sounds perfect. Can’t wait to try it!
Great recipe! And, thanks for turning me on to this event. I’ve already joined and posted mine!
This sounds great! I would add the onion and garlic but other than that, yummmy sounding. I will check at my local Wegman’s for the BBQ sauce. Thanks for playing!
I’ve never met a meatloaf I liked, but your enthusiasm for this one has me curious
I agree about finding the right recipe and sticking with it. I have one from Uncle Ben’s and I love it.
I am a fan of meatloaf and I will have to try this one! You are totally right about baking it in a broiler pan so any excess fat can just drip off.
Cheese in the middle is a great idea…everything is better with cheese!!
I’ve never been a fan of meatloaf, although Hamburger likes it. I think a large part of the turn-off is the smooshing it all together when you’re making it. It’s hard to forget that part when it’s time to eat it.
Rebecca – my husband tells me I’m overselling it! He always says, undersell, overdeliver … I do hope you like it, let me know. You can be honest, I can take it
jill – I’ll head back over and see what you’ve submitted
Beth F – I order 2 cases (6 bottles each) of the BBQ sauce and 1 case of the BarBBleu each year, because I can’t get it around here. yes, garlic would be a good addition, I think.
Stacy – people aren’t middle of the road on meatloaf, are they? Coming down strongly in the YAY or NAY column.
Chris – I would never try to pry someone away from their fave recipe
caite ‘everything is better with cheese’ would make a great bookmark/t-shirt/tote wouldn’t it?
softdrink – I hear you! When I was pregnant I couldn’t stand the thought of raw meat. With four kids, that gave me almost 3 years off cooking it!
oatmeal + meat = meatloaf. huh. … I think I’ll wait until someone else is cooking
Hurray for the Dinosaur-B-Que!! They catered our daughter’s grad party last year – outstanding! I’ll be trying this meatloaf…am still looking for one I really love.
Okay, I think I’ll try this tomorrow.
Ouch! Now I suddenly crave meatloaf! LOL I haven’t eaten it since I became a vegetarian 18 yrs ago. Maybe I’ll try a veggie variety sometime! Yours sounds delicious
I was looking for eating related articles this was good
Wow, you’re recipe sounds greeeat! Just yesterday my boyfriend ask me to make him a home-cook meal “meatloaf” he preferred. I didn’t even know where to start, but good thing I stumbled onto your recipe. Will give it a try and then send you a feedback. Cross my fingers and hope it turns out right