I think all of America has grown up on some type of meatloaf. Unfortunately, too many mothers were guilty of creating something that resembled a brick more than anything edible! I’m here today to change your outlook on meatloaf. When prepared correctly, it is addictive. I recommend pairing this tasty entree with yummy garlic mashed potatoes or homemade mac ‘n’ cheese and fresh green beans or roasted asparagus. I’d love to know what you think when you’ve had it. *Disclaimer* This is not a low fat, low carb, low taste dish! It is full flavored and full figured. If you’re feeling a little guilty, just tell yourself, “I’m not eating this everyday. It’s okay to splurge now and then. I can always have a salad tomorrow!” ~PS The leftovers make killer sandwiches!
Ingredients
1 1/2- 2 lbs ground beef (my favorite to use is ground chuck. Don’t bother with the expensive stuff, because it won’t be as juicy.)
1 cup bread crumbs (plain or Italian)
1 egg
2 cloves garlic, minced
1-2 Tbs grill seasoning (I use McCormick Montreal Steak)
2-3 Tbs worchestershire sauce (Lea & Perrins)
1 Tbs yellow mustard
3 Tbs ketchup
1 small onion, grated (you can also use a food processor to finely mince it)
Sauce
1 cup ketchup
1/4 cup worchestershire sauce
1 tsp garlic powder
2 Tbs brown sugar
Preheat oven to 350. Combine all ingredients in a large mixing bowl. Do not over mix, or the meat will become tough. Form 6-8 patties. (That’s right patties! Trust me here. You’ll thank me in the end.)
Heat your largest skillet over med-high heat. *Note* If your skillet does not have a metal handle, double cover the handle with aluminum foil, because you’re going to be putting the entire skillet in the oven. Add one Tbs of olive oil to the pan.
Brown the meatloaf patties in the large skillet for about 5-7 minutes on each side. (Do not move the meat once you’ve put it in the pan. Leave it alone until it is time to turn it.) While the patties are browning, prepare the sauce by combining all 4 ingredients in a bowl, then whisk it together.
After both sides of the patties have browned, remove the skillet from heat. Cover each patty with about 2 Tbs of the prepared sauce and place the pan in the oven for 15-20 minutes. (Until the sauce has formed a nice, shiny glaze.) That’s it. Meatloaf in under 45 minutes! Bet your mom never did that.
August 23rd, 2007 at 11:56 am
I can’t wait to try this. My meatloaf recipe has received a thumbs down from the family so it’s time to try something new.
August 25th, 2007 at 1:06 pm
Thanks for sharing. It really sounds delicious, can hardly wait to try it.
August 25th, 2007 at 1:25 pm
Excuse my ignorance but this seems like nothing more than hubris concieved, oven-baked hambugers to me. Meatloaf is by definition, a meat shaped loaf. Not a patty. Duh.
August 25th, 2007 at 4:34 pm
Yes Wretchen, technically you are correct meatloaf is by definition a loaf shaped from meat, but that is not the point of this recipe. The purpose of pattying the meat is for (a)faster cooking; this entire dish can be prepared in about half an hour, and (b) a nice crunchy exterior on every piece instead of just the ends. I hope you will give my “fake” meatloaf a chance, and try it for yourself.
August 28th, 2007 at 1:31 pm
Wow, I never thought of adding mustard… thanks for a great post!
August 28th, 2007 at 2:15 pm
Here’s a way to have your loaf and a nice crunchy exterior too. Bake the loaf in advance the traditional way, in a loaf pan. When it cools refrigerate or freeze it. Slice into serving size portions and saute slices in oil til browned and crunchy on both sides. Serve as is or with the sauce you prefer.
September 25th, 2007 at 6:17 pm
If you love meatloaf ,this is worth trying. When I make this the next time, I will slightly compress the patties then bake them on a rack to drain the fat. Yummy glaze!