Meatloaf

meatloaf

When you hear the word “meatloaf” do you think of the singer? Or the food? “And I would do an-y-thing for love . . . ” I’ve often wondered how Meat Loaf got his name. There are so many stories out there, one being that his football coach called him “you big meatloaf, you.” Meat Loaf, himself, has told various contradictory stories about how he got his name; although, in his autobiography, he said it was his dad who first called him “meatloaf.” Ironically, he is a vegetarian. You didn’t know you’d learn so much today, did you? Well, we like meatloaf at my house. (And Meat Loaf.) Yet, it doesn’t have the best reputation. Why? It’s just like a giant meatball. My daughter said it perfectly when she said, “people are always making meatloaf sound horrible . . . but it is delicious!” I believe the trick is to cook it long enough so that it is done on the inside but not too long or else it dries out. My favorite method? Cook it covered with tin foil (so it doesn’t dry out but starts cooking through) and then remove the tin foil, add a glaze, and finish cooking.

 

Meatloaf:

1 lb. hamburger

1 egg

1/4 c ketchup

2 T finely diced celery (optional)

1/4 c grated frozen onion

1/3 c quick oats

1 slice bread, crumbed

1/2 t beef bouillon granules

1 t salt

1/4 t pepper

 

Glaze:

1/3 c ketchup

2 T brown sugar

dash dry mustard

 

Mix all meatloaf ingredients together. Form two loaves (3 x 4 inches each). Place in buttered baking dish. Cover with foil and bake at 350°F for 60 minutes. Meanwhile, mix glaze ingredients. Remove foil and top each loaf with glaze. Return to oven uncovered and bake an additional 30 minutes.

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