That sounds very good, and I will try it!
I like a really savory meat loaf; a lot of recipes add too much ketchup or other tomato stuff, and it comes out too sweet.
(I also like the meatball option; I’ve been wanting to make my own meatballs, for the times when my husband goes all ‘Italian’ on me, and MUST have spaghetti. Store-bought meatballs aren’t that great.)
Thank You!
-JT
You are very welcome. As an aging single man I enjoy cooking and that recipe is one I thought up for the simplicity and storage capability. The cold meatloaf makes a bite-yer-tongue good sammich, too.
Are you able to get Mama Mancini meatballs? Used to find them in the frozen food section but now I hear they’re in the refrigerated section.
Muuuuch bigger than the other ones and a little pricey but very good. I’ve use them for meatball sandwiches and have to cut them in half. Oh, and they come with sauce which isn’t bad at all.
Here is my go-to meatloaf recipe, it is from Nourishing Traditions by Sally Fallon. If you don’t like it on the sweet side, this is a good recipe.
2 pounds ground beef
1/2 pound ground heart (optional)
1 medium onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
4 tablespoons butter
1/4 teaspoon dried chile flakes
1 teaspoon dried thyme
1 teaspoon cracked pepper
1 teaspoon sea salt
1 1/2 cups whole grain bread crumbs
1 cup cream
1 egg
1 tablespoon fish sauce (optional)
4 tablespoons tomato paste or ketchup
Saute onions, carrots and celery in butter until soft. Add chile flakes, thyme, pepper and salt and stir around. Meanwhile, soak bread crumbs in cream. Have a 9x13 pan ready. Using your hands, mix meat with sautéed vegetables, soaked bread, egg and optional fish sauce. Form into a loaf and set in the pan. Ice with ketchup or tomato paste. Add about 1 cup water to the pan. Bake at 350 degrees for about 1 1/2 hours. Serve with ketchup, sauerkraut or ginger carrots.
I don’t always add the fish sauce, have never used heart, and sometimes substitute milk for the cream, it’s works every way. This is what made me a sauerkraut fan...it is so good on this meatloaf.