Meatloaf is one of my ultimate comfort foods; it's a meal that to me just feels cozy and soulwarming.
In researching this article I came upon some pretty bizarre meatloaf recipes containing things like coffee and sundried tomatoes. Needless to say, those didn't make the cut.
This is a recipe for basic, bring-backmemories meatloaf, glistening with a glaze of plain old ketchup, and it's delicious.
Two tips for making meatloaf: 1) Don't overwork the meat mixture with your hands. Use a light touch or you'll end up with a nasty, pasty consistency. 2) Don't bake meatloaf in a loaf pan. If you do it will simmer in its own grease (eww). Form the meat mixture into a loaf shape and bake it on a rack in a roasting pan.
The classic partner for meatloaf is creamy mashed potatoes. If you like gravy on your potatoes, using a dry, brown gravy mix is a quick and easy solution (there, my guilty secret is out). One more thing: sliced cold meatloaf makes a fantastic sandwich.
Meatloaf 101
1 Tbsp olive oil
3 cups chopped yellow onion (about three small onions)
¼ tsp dried thyme
1 tsp kosher salt
1 tsp freshly ground black pepper
1/3 cup beef broth
3 Tbsp Worcestershire sauce
1 Tbsp tomato paste
2½ lbs lean ground beef (not extra lean, you need a bit of fat)
½ cup plain dry bread crumbs (I use Panko)
2 large eggs, beaten
½ cup ketchup
Preheat oven to 325º F. Heat the olive oil in a saute pan over medium heat; add the onions, thyme, salt and pepper and saute, stirring occasionally, for about eight minutes, until the onions are translucent but not brown.
Remove pan from heat and add the beef broth, Worcestershire sauce and tomato paste; stir to combine.
Let the mixture cool slightly. In a large bowl, combine the ground beef, the onion mixture, bread crumbs and eggs.
Mix lightly with a fork or your hands until just combined. Shape the mixture into a rectangular loaf shape and place it on a baking rack in a foil-lined roasting pan. Spread the ketchup evenly over top; bake for approximately one hour until cooked through. Makes six to eight servings.
Brown Sugar Glazed Carrots
1½ bunches fresh baby carrots (about 12), tops removed (don't use the bagged baby carrots)
3 Tbsp butter
3 Tbsp brown sugar
Salt and freshly ground black pepper
Scrub the carrots and cut them in half crosswise; cut the top halves in half (it's important that all carrot pieces are close to the same size). Place carrots in a saucepan with just enough water to cover; bring to a boil and simmer, covered, until just tender-crisp (the tip of a sharp knife can be inserted), about eight minutes. Drain the water from the pan and add the butter and brown sugar; stir to dissolve. Cook for about another 10 minutes over medium-high heat, stirring often, until carrots are glazed. Sprinkle with salt and pepper. Makes six servings.
Fast and Fabulous Brownies
These are the perfect ending to your meal.
Four 1 oz. squares unsweetened chocolate
¾ cup butter
1½ cups granulated sugar
½ cup firmly packed brown sugar
3 large eggs
1 cup all purpose flour
1 tsp vanilla
1/8 tsp salt
Preheat oven to 350º F. Line the bottom and sides of an 8x8-inch baking tin with parchment paper, allowing a two-inch overhang; lightly grease the parchment. (If you very lightly grease the pan before lining it the paper won't slide around).
Microwave the chocolate and butter in a large microwave-safe bowl until melted and smooth, stirring at 30-second intervals. Whisk both sugars into the melted chocolate; add eggs one at a time, whisking until just blended after each addition.
Whisk in flour, vanilla and salt. Pour batter into the prepared pan and bake for about 40 minutes, until a toothpick inserted in the centre comes out with a few moist crumbs clinging to it (don't overbake).
Cool pan completely on a wire rack, then lift the brownies out of the pan using the parchment paper overhang as handles. Gently remove parchment and cut brownies into squares.
Makes 16 servings (or eight if you really like brownies).
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
