National Meatloaf Appreciation Day

I celebrated the first really cool day of fall with one of our favorite cold-weather meals: meatloaf with mashed potatoes and gravy. I was also inspired by the food blogging event “National Meatloaf Appreciation Day.”

My meatloaf is a pretty traditional one – it’s from the Betty Crocker cookbook I was given by my mom when I got my first apartment in college. The only change I made is that I use 1 lb. of ground beef and 1/2 lb. of ground pork instead of 1-1/2 lbs. of ground beef.

This time, I put chili sauce on top instead of catsup. I still put catsup on my meatloaf after it’s sliced; Dan likes his with the gravy. We love it as is and since there are only two of us, we usually get to enjoy it for several days :-)

I was sure I had all the ingredients I needed, but sure enough, one was missing – bread crumbs. Yeah, I could make my own, but it has to bake for an hour and a half already, so Dan went to the little store up the street. We almost ended up with Italian-flavored bread crumbs – would have been an interesting twist, I guess – but then he found the plain ones (shopping by cell phone, don’tcha know), so we used those. (When I want Italian-flavored bread crumbs, I want to season them myself with my own herbs from the garden.)

Anyway, it came out just a fabulous as we remembered – moist but firm and just delicious. I also made mashed potatoes and green beans with diced tomatoes and garlic – a real stick-to-your-ribs dinner.

Meatloaf

Betty Crocker Meatloaf

1 pound lean ground beef
1/2 pound ground pork
1 cup milk
1 cup bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup catsup, chili sauce or barbecue sauce

Heat oven to 350°F. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2×4 1/2×2 1/2 or 9x5x3 inches, or shape into 9×5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread catsup over top. Bake uncovered 1 1/2 hours.

Print Friendly

Leave a Reply

Photo Album
Archives