The past week has been hard on my right arm. When I came home from the grocery store the other day, Big Puppy greeted me with happy paws (and dewclaws that need to be trimmed). Then I grazed my forearm with a very hot baking sheet (that’ll be a fun scar). THEN I acquired a mysterious bruise on the knuckle of my middle finger. It’s a big enough bruise that I should remember how I got it… but I have no idea.
Sigh. At least none of these things hurt anymore.
I know it’s May and getting warmer, but it actually snowed here in the high plains the other day. Like… Christmas amounts of snow. So I made meatloaf yesterday.
Meatloaf gets a bad rap. First of all, meat. loaf. It’s such a gross name. “Who wants some loafed meat, kids?” No one. No one wants meat in the shape of a loaf. But it’s SO GOOD. It’s one of those foods that scares some people, because it’s so midcentury (“Make sure you eat lots of red meat so we build strong Americans!”). Just make it. It makes wonderful sandwiches the next day, and if you have a ton left over, you can chunk it up, freeze it, and use it in a batch of crock pot pasta sauce.
Mr. Something’s Favorite Meatloaf
- 1.5lbs ground beef (I used extra lean)
- 1/2C ketchup
- 2T Worcestershire sauce
- black pepper, to taste
- crushed red pepper, to taste
- 2 eggs, beaten
- 1C+ 1T bread crumbs (I put a few slices of stale sourdough in the food processor)
- 1/4C onion, finely chopped (again, I whirred this around in the food processor; smaller pieces are better)
- 2t brown mustard
- 1C ketchup
- 2t brown mustard
- 1T brown sugar
- 2T molasses
Preheat the oven to 400F. Mix the beef, ketchup, Worcestershire sauce, spices, eggs, bread crumbs, onion, and mustard. Squish into a foil-lined pan. (We have a special non-stick meatloaf pan that has an insert with holes that drain the grease. I highly recommend getting one of these; we got ours at Williams-Sonoma. It makes meatloaf so much less greasy and icky. If you use one of these, don’t line it with foil.) Mix together the topping ingredients and spread on top. Bake 45 minutes (or until internal temperature reaches 165F; get out that probe thermometer!). Rest 5-10 minutes.