When we were growing up, meatloaf was one of the regular meals…regular as in the Tuesday night meal. The recipe was simple. A big clump of ground meat, one chopped onion: mix well and place in baking pan. Top with catsup. Bake 425 degrees for 2.5 hours. OK…it wasn’t that bad, but it was bad enough to make me strive for a better meatloaf!
- 1.5 pounds ground meat (love to us ground lamb, venison, a mix of beef and pork…turkey and chicken are not the best choices; but, lamb is our favorite)
- ½ cups old fashion oats
- ½ sweet onion, chopped
- ½ cup favorite BBq sauce (I don’t really measure, somewhere between a third and half cup)
- Salt/pepper (not too much salt)
- Cheese (whatever you like to stuff inside the meatloaf; we like gruyere or cream cheese)
- Veges (peppers, celery, peas, asparagus, whatever you like to stuff inside the meatloaf)
- Meat (ham, cooked bacon, whatever cooked meat you like to stuff inside the meatloaf)
- Leftovers (make the best things to stuff inside the meatloaf)
- Herbs/spices to your liking (fresh minced garlic, jalapeños, chives, cumin…)
- 2 small cans tomato paste
Pat it out into a rectangular shape…works well to place on a piece of foil. Place cheese down the middle of the rectangular. Place other assorted items (veges, meats, etc) on top of the cheese, add whatever else you like. Roll the meat up around the center ingredients and seal it by pressing together at all points. Place a greased baking dish over (upside down) the meatloaf. Using the foil to help hold the meatloaf in place, flip the dish right side up. Spread the tomato paste over the meatloaf (one can may be enough if you like a thin topping…we like it thick). Bake 350 degrees for 40-45 minutes or until completely cooked. But it will not take 2.5 hours at 425! Enjoy a moist, delicious meatloaf on Tuesday night or any other night.
The leftovers make great sandwiches. One of the great aspects of this meatloaf is that you can design it to your likings.