Throw Back Thursday: Meatloaf!

Thursday, July 2, 2015


Who doesn't like a good meatloaf?  Okay, I can hear groans out there.  I really think that meatloaf gets a bad rap.  Meatloaf was a staple in our house when I was growing up.  It wasn't necessarily my favorite meal, but as an adult, I do like it.  What I find funny is that my 9-year-old actually asks for it.  When he does, I like to accommodate that request.  Plus, meatloaf can make some yummy sandwiches the next day for lunch!

Freezer full of hamburger...

My husband's uncle had to butcher a cow and we, along with my mother-in-law were the lucky recipients of some hamburger.  For our family that was an awesome gift!  We go through hamburger like you wouldn't believe, but this past year we have had to slow down because of the prices.  This is one reason why we are raising our own beef.  That and honestly the meat is so much better tasting, less fatty, and you know what your own cows have been eating and where they've been!

Needless to say we have been cooking a lot of ground beef recipes lately.  My meatloaf recipe is loosely based on my mother's recipe.  I find that my mother's meatloaf is a little too wet for my taste.  My mother-in-law's recipe is too dry.  After trial and error, I have come up with a recipe that our family really enjoys.  Feel free to take this recipe and adapt it to your tastes.  Really there is no limits to what you can do with meatloaf.

Note about recipe: there are some ingredients with no specific amounts given.  I usually hate recipes that do that so I apologize for giving you one, but some of the ingredients depend on your personal preference.

Holli's Meatloaf

1 lb. ground beef (chuck/round - whatever you prefer)
1 large egg
1 8oz. can of tomato sauce
1 small onion (or amount you prefer)
handful of italian breadcrumbs (I use this because it is already seasoned, if you use plain, then you may need to add some spices)
dash Worcestershire sauce (more or less to taste)
salt and pepper to taste
ketchup

1. Grate onion into a medium sized bowl. I like grating because you get the onion juice for flavor and then the onion itself is small so you are not biting into a big chunk.
2. Add the rest of the ingredients and mix with your hands.

Ingredients all ready to be mixed
3. Put the mixture in muffin tins - that's right a muffin tin, it cuts down on cooking time and makes perfect portion sizes!
4. Top with ketchup if desired.

Ready to put into oven
5. Cook at 350 degrees Fahrenheit for 20 minutes or until down.
Enjoy!

Get the printable recipe HERE

I would love to hear what you think about this recipe.  Please let me know below!

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