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Mommy’s Mouthwatering Meatloaf

Mommy’s Mouthwatering Meatloaf

What is it about meatloaf that makes family and friends argue, whose mom makes the best meatloaf?

Before you dis the idea of another meatloaf recipe...

I’ll tell you why my mommy’s mouthwatering meatloaf is the bomb! It’s true comfort food. And it’s all about the combination of three types of ground meat…sirloin, Italian sweet sausage, and veal, which delivers the right amount of fat, along with the 4 cloves of garlic and grated onion, and the addition of balsamic vinegar with a kiss of brown sugar to ketchup and Worcestershire.

This is why, I always have to have Meatloaf the night before I leave the US…it could be my last meal…not. LOL!

But the best thing about meatloaf is the Leftovers!!!

I talked about making school lunch from last night’s meatloaf dinner on Fox19 (you can see that clip here, if you’d like). Those meatloaf sliders are a teen-pleasing meal, I promise!


The most delicious meatloaf sandwich is made from Mommy’s Meatloaf recipe

Meatloaf Sandwiches must be served on white bread…with different toppings (bacon, pickled red onions or crispy fried onion rings, tomatoes, romaine lettuce, and mayo with tad bit of grainy mustard or not.

What about using it in… Spaghetti Meat Sauce, Meatloaf Italian Bread Pizza, Easy Quick Chili, 7- Layered Salad, and Italian Bruschetta with a surprise slice of meatloaf.


Mini Meatloaves for sliders. Yum!

 

Have you thought about baking in muffin pans for mini meatloaf sliders…for back to school lunches.

These are so cute and the kids just love them in their lunch box…especially those picky eaters. Take a 12 cup-muffin pan, lightly sprayed with Pam, baked in a 350°F oven for 20-30 minutes topped with the Ketchup mixture. You can freeze these little guys in ziplock bags, of course with out the ketchup.

Don’t forget the meatloaf mixture for delicious Italian MeatBalls!

Serves 8-10

[ingredients title=”Equipment”]

  • I      Large mixing bowl
  • 2     Small mixing bowl
  • Chef knife
  • 1     Large sheet pan
  • Reynolds wrap, aluminum non-stick foil (to line pan) *
  • Measuring spoons and cups
  • 2     Large spatulas
  • 1     Wire whip
  • Digital Thermomentor

[/ingredients]

[ingredients title=”Ingredients”]

  • 10 oz   Each, ground sirloin, sweet Italian sausage, and veal
  • 1/2 t     Sea salt
  • 1/4 t     Cracked black pepper
  • 1/4 t     Red chili flakes
  • 3          Slices of Artesian (1 inch thick) stale white bread, crust removed *
  • 1 C       Evaporated Milk, for soaking bread *
  • 2 Lg     Eggs – beaten
  • 1/2 C    Parmigiano-Reggiano, grated
  • 1/2 C    Fresh flat-leaf parsley leaves, chopped
  • 1 t         Fresh thyme leaves, chopped
  • 1 t         Fresh oregano, chopped
  • 1/2 C    Grated onion
  •  4          Cloves garlic,  finely chopped
  • 1 1/2 C  Ketchup
  • 2 T        Balsamic vinegar
  • 1/2 t      Brown sugar
  • 1 T        Worcestershire sauce

[/ingredients]

Chef Gerrie’s Notes:

* Reynolds Wrap non stick is the bomb…works like a charm and easy clean up!

* Stale Artesian Bread or any kind of good quality bread, sliced in 1 inch slices with crust removed.

* Evaporated Milk is what my mother and grandmother used to soak the stale bread in. It gave the bread a slight sweet taste.

[directions title=”Directions”]

  1. Preheat Oven to 375°F. Line sheet pan with foil.
  2. Place the meat in a mixing bowl and sprinkle with salt, pepper, and chili flakes.
  3. Place trimmed bread slices in small bowl then cover with milk. Squeeze the milk from the bread and crumble as you add it to the meat.
  4. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the foil-lined baking sheet pan.
  5. Whisk together Ketchup, balsamic vinegar, brown sugar, and Worcestershire in small bowl.
  6. Take 1/3 of Ketchup mixture and spread over meatloaf. Roast for about an hour until internal temperature is 150° F.
  7. Cover with remaining ketchup mixture and return to oven for 8-10 minutes.
  8. Let meatloaf rest for about 15-20 minutes. This will allow juices to disperse through out the meatloaf and will allow for nice even slices.

[/directions]

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