Soul Satisfying Meatloaf

Meatloaf could be the poster child for comfort food. 

While it cooks, your house smells like heaven and once it hits your plate with some mashed potatoes and green beans, you are mesmerized.  I don’t make this often, but when I do, it’s a hit.  There are lots of recipes out there for meatloaf and I’ve tried dozens of them and came up with this recipe which is a keeper.  Lots of recipes call for ketchup which I found to be kind of pedestrian and I looked for ways to get concentrated flavors into the meatloaf without slathering it with ketchup.  I start with 80/20 beef which is the single most important tip for good, moist meatloaf.  If you try it with a blend that is super lean, you will have a dry brick for dinner.  Turkey meatloaf is a great option if you don’t want to use beef.  Don’t go with super lean or you will give up lots of flavor. I mix in sautéed onions, breadcrumbs, eggs, stock and Worcestershire sauce and then bake it so the ends are crispy and it’s brown on top. It’s full of flavor and if you’re lucky enough to have leftovers, is great on a sandwich the next day.   I go for the traditional sides but macaroni & cheese would be an amazing addition.

Ingredients

1½ lbs          Ground beef (80/20)

1 cup            Sweet onion, diced

1 tbs              Seasoned salt

1 tbs              Olive oil

2                   Eggs, lightly beaten

½ cup           Warm water

1½ tbs          Tomato paste

1 cup             Beef broth

½ cup            Panko breadcrumbs

1 tbs              Worcestershire sauce

1½ tsp           Kosher salt

½ tsp            Freshly ground pepper

Directions

Preheat your oven to 400.

In a small frying pan, sauté the onions in the olive oil and seasoned salt till translucent, about five minutes.  Add the tomato paste and cook for one minute.  Add the Worcestershire sauce and beef broth and cook till combined and slightly reduced, about four minutes.   Remove from heat and set aside to cool for 10 minutes.

In the meantime, place the ground beef in a large mixing bowl.  Add the breadcrumbs, water, eggs and salt. Combine well.  When the tomato/onion mixture is cooled, add 2/3s of it to the ground beef. Reserve the rest for the top of the meatloaf.

Place the mixture on a foil and parchment paper lined cookie sheet and form into a loaf, ensuring it is evenly shaped.  I go for a longer loaf of about two or three inches in height.  Spread the remaining tomato/onion mixture all over the top of the meatloaf.

Bake uncovered for about 30 – 45 minutes until the center registers 160 degrees.  Let sit for at least five minutes before serving.