Homestyle Meatloaf
An Old Family Favorite...my father's meatloaf recipe is easy to make, moist and flavorful. I don't consider it to be unique or unusual, as it is just a very delicious, balanced recipe. The soft fresh bread crumbs, evaporated milk and egg combine to make it less dense and the parsley adds a nice taste. The free-form shape adds a touch of rustic charm. Often times, my father will use rye or sourdough bread for making his crumbs, making for a subtle yet interesting change of taste. Leftovers, if there are any, make a delicious hearty sandwich the next day.
An Old Family Favorite...my father's meatloaf recipe is easy to make, moist and flavorful. I don't consider it to be unique or unusual, as it is just a very delicious, balanced recipe. The soft fresh bread crumbs, evaporated milk and egg combine to make it less dense and the parsley adds a nice taste. The free-form shape adds a touch of rustic charm. Often times, my father will use rye or sourdough bread for making his crumbs, making for a subtle yet interesting change of taste. Leftovers, if there are any, make a delicious hearty sandwich the next day.
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon ground cumin
- 1/2 cup ketchup
- 1 tablespoon honey
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon celery salt
- -- glaze --
- dash worcestershire sauce
- dash hot pepper sauce
- -- meatloaf --
- 1 1/2 pound ground chuck (85 percent lean)
- 3 slices bread, finely diced with a knife (* see note) (about 1 cup)
- 1/2 small green bell pepper, finely chopped (or, about 1/3 cup)
- 1 small sweet onion, finely diced (or, about 1/2 cup)
- 1 clove garlic, finely minced
- 2 tablespoon molasses (or, brown sugar)
- 1/8 teaspoon dry mustard
- 1 large egg, (or extra-large) lightly beaten
- 1/2 cup evaporated milk, divided (or, half-and-half or sweet milk)
- 1/3 cup fresh parsley, minced
- Carbohydrate 23.0468747 g
- Cholesterol 114.77 mg
- Fat 24.08262063 g
- Fiber 1.41336397992886 g
- Protein 22.713507145 g
- Saturated Fat 9.00797745566667 g
- Serving Size 1 1 Serving (252g)
- Sodium 483.397994222222 mg
- Sugar 21.6335107200711 g
- Trans Fat 3.71895997866666 g
- Calories 400 calories
Step-by-step
- For the glaze, combine the ketchup, vinegar, cumin, Worcestershire sauce, hot pepper sauce and honey, set aside.
- Place oven rack to middle position; heat oven to 350 degrees F.
- Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add garlic and cook, stirring, until fragrant, about 1 minute.
- Transfer mixture to small bowl, set aside to cool.
- In a small bowl, whisk egg with molasses, salt, pepper, celery salt, mustard, Worcestershire sauce, 1/4 cup of the evaporated milk and 1/2 the glaze mixture, until combined.
- Gently break-up ground beef in a large bowl.
- Add bread crumbs, parsley and cooked onion, bell pepper and garlic.
- Pour egg mixture over meat mixture and mix gently with hands until thoroughly combined, about 1 minute.
- If mixture sticks to bowl, add additional evaporated milk, 1 tablespoon at a time, until mixture doesn't stick.
- Be careful not to overmix, and avoid squeezing the meat.
- Transfer meat mixture onto the center of a shallow parchment paper-lined baking sheet or pan and form into a 9- by 5-inch loaf shape, avoiding air pockets.
- Smooth top and edges of meat loaf with moistened spatula.
- Bake at 350 degrees F until meatloaf is to medium doneness, an instant-read thermometer inserted into center of loaf reads 155-160 degrees F, about 55 to 65 minutes.
- Brush the remaining glaze onto the meatloaf after it has been cooking for about 10 minutes.
- Remove from oven, let stand 15 minutes.
- Transfer to a platter, and cut into thick slices.
- Makes 6 to 8 servings.
- Note: My father makes his fresh bread crumbs with a knife...you can make them by tearing bread slices into quarters and pulse a few times in a food processor until the crumbs reach your desired texture (three slices will make about 1 cup of soft fresh crumbs).
My Dad's Homestyle Meatloaf: A Taste of Tradition
The aroma of baking meatloaf always takes me back to my childhood. Sundays were special, filled with the comforting warmth of family and the delicious scent of Dad's meatloaf filling our home. It wasn't just a meal; it was a tradition, a symbol of family togetherness, passed down through generations. His recipe, simple yet profoundly flavorful, has become a cornerstone of our family gatherings, a dish that evokes feelings of warmth, love, and cherished memories.
Dad's meatloaf wasn't some fancy, gourmet creation. It wasn't complicated or overly fussy. It was, quite simply, perfect. The secret, I believe, lies in the balance of flavors – the subtle sweetness of the molasses, the tang of the Worcestershire sauce, the savory depth of the ground beef, all perfectly complemented by the soft texture of the homemade breadcrumbs. He always used fresh bread, often rye or sourdough, which added a unique, slightly tangy twist. The simple glaze, a vibrant blend of ketchup, vinegar, and spices, provided the perfect finishing touch, creating a beautiful, glistening crust that hinted at the succulent meat within.
Preparing his meatloaf wasn't about following rigid instructions; it was about creating something with love and care. The act of gently mixing the ingredients, forming the loaf, and watching it bake in the oven was a meditative process, a chance to reconnect with the past and honor the legacy of family cooking. I remember watching him, his hands working with a practiced ease, as he shaped the meatloaf into its characteristic rustic form. There was a quiet satisfaction in the simple act of cooking, a tangible connection to the generations that came before.
Over the years, I've perfected my own technique, adapting his recipe to suit my tastes and preferences. I still use his basic recipe, but sometimes I experiment with different spices or add vegetables for extra flavor and nutrition. The core ingredients, however, remain unchanged: the high-quality ground beef, the soft, freshly made breadcrumbs, and that special touch of love that only a family recipe can provide. The end result is always the same – a moist, flavorful, and utterly satisfying meatloaf that brings back a flood of happy memories.
More than just a recipe, Dad's meatloaf represents the heart of our family. It’s a dish that embodies the comfort of home, the warmth of family, and the enduring power of culinary traditions. It’s a meal that connects us to our past, nourishes our present, and will continue to be cherished for generations to come. It’s more than just meatloaf; it’s a taste of home.
This isn't just a recipe; it's a story. A story of family, tradition, and the simple joy of sharing a meal together. It’s about the memories made around the table, the laughter shared, and the love that binds us together. And while the meatloaf itself is undoubtedly delicious, it's the memories it evokes that make it truly special.
So, the next time you find yourself craving comfort food, try Dad’s meatloaf recipe. It’s not just a recipe; it’s a journey back in time, a celebration of family, and a taste of home that will warm your heart and fill your belly with pure satisfaction. Enjoy!
