Filed Under: easy, For beginners, Meat Loaf, Mom's The Word, School Lunch

Mom’s Dreaded Meat Loaf

If you miss Mommy's ever so famous Meat loaf here's your chance to recreate it with a touch of you own little magic!

August 3rd, 2017

From CLUELESS IN THE KITCHEN: COOKING FOR BEGINNERS, by Evelyn Raab

Did your mom make this every Wednesday? Was this meat loaf sandwich an essential part of your tiffin in school? Did you hate them? Do you miss them now? Here — make this.

Ingredients
  • 1½ lb. (750 g) lean ground beef
  • 1 cup (250 ml) soft bread crumbs
  • 2 eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 1 cup (250 ml) tomato juice
  • 1 tsp. (5 ml) salt
  • ½ tsp. (2 ml) black pepper
  • 1 or 2 hard-boiled eggs, peeled (optional, but fun)
  • ¼ cup (60 ml) ketchup
Directions
  1. Preheat the oven to 350°F (180°C).

  2. In a large bowl, combine the ground beef, bread crumbs, beaten eggs, onion, tomato juice, salt and pepper. Mix well, using your bare hands or a large fork, until everything is evenly combined. (Bare-handed mixing is a truly primal experience and highly recommended — but don’t forget to wash your hands before and after.)

  3. At this point you have two choices: You can either squish the mixture into a 9 x 5-inch (23 x 13 cm) loaf pan to bake (simple, straightforward, very fast), or you can shape a loaf by hand and bake it free-form in a 9 x 13-inch (23 x 33 cm) baking dish (this allows for more creative expression). Clearly you’ll want to make your meat loaf exactly the way your mom did.

  4. Wait! What about the hard-boiled eggs? So glad you asked. Bury them in the center of your meat loaf as a sort of hidden treasure. Looks cool when the meat loaf is sliced, but not critical to the success of the actual loaf.

  5. With a basting brush, paint the surface of the meat loaf with the ketchup and bake for 1 hour and 15 minutes, or until cooked right through. Let stand 5 to 10 minutes before slicing.

  6. Eat with mashed potatoes and something green.

Mom’s Dreaded Meat Loaf
Copyright © 2017 Firefly Books Ltd. Photographs © 2017 by Mike McColl

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