As you may have guessed, we love to cook. Looooove to cook. And the best thing about loving to cook is that eventually you get to the point where you're no longer intimidated by the kitchen and you just sort of know what works and what doesn't. The more you do it, the better you get at it - rest assured. So, in that vein, last night I made meatloaf for a very last minute impromptu dinner.
Meatloaf, you say?
This is their first recipe post and they're going to tell me I should make meatloaf?
I know, I know. It sounds strange but meatloaf is one of those things that doesn't have to be terrible if you just get a bit creative and don't freak out about messing it up. Here goes:
2 lbs 85/15 Ground Beef
Small Onion, medium dice
Ketchup - maybe a half cup + some for the end + some with dinner. So, keep your bottle handy.
Worcestershire Sauce - a 3-4 second pour worth?
Garlic Powder - 5-6 shakes?
Salt, Pepper - to taste
Bread Crumbs - probably about a cup, but you add as you go to get the desired texture.
1/2 pound Bacon
The 'Whatever you have in the Pantry' List of Possible Additions:
Golden Mushroom Soup (favorite secret ingredient of all time)
Creole Seasoning/Montreal Steak Seasoning
- Preheat oven to 400
- In large bowl, add everything except the eggs and breadcrumbs. Just keep in mind that you really can't mess it up. If you like your food on the sweeter side, add a bit more ketchup. Love salt? Add more. Garlic? More.
- Beat the eggs in a separate little dish and add.
- Now, roll up your sleeves and prepare to get into it - you really can't make a good meatloaf without combining everything with your hands.
- Next you're going to add the breadcrumbs. The key here is to add gradually as you mix the loaf ingredients - you don't want the finished product to be too dry or too wet. As for when it's ready, it's hard to say. It's kind of like pornography - you know it when you see it.
- Okay once this is all set you're ALMOST DONE! Now just shape your mixture into a loaf or whatever shape fits the baking dish you have (last night's was round because my loaf pan is mysteriously missing... worked just as well!).
- And for the final pièce de résistance, the bacon. I like to drizzle the top of the meatloaf with more ketchup first because a) I'm one of those people who like ketchup, b) it helps keep the meat moist, and c) it'll help keep the bacon on and in place. Once that's done,drape that baby with as much bacon as it will stand.
- Pop in the oven, checking to be sure the bacon doesn't over cook - if so, just tent with foil to finish cooking. I'd estimate about an hour, maybe less - you'll want your internal temp to be about 130F, and note that the doneness of the bacon should be a pretty good indicator if all goes to plan.
And there you have it - succulent, bacon wrapped goodness. I recommend classic accompaniments - mashed potatoes and peas with butter are my favorite. Enjoy with a cold beer and some good friends, and you've got a super easy meal to add to your entertaining repertoire!