Aunt Millie’s Marvelous Meatloaf Extravaganza
Hello, food fanatics! I’m Aunt Millie, your go-to guru for all things homemade, and today, I’m gonna take you on a gastronomic adventure! Meatloaf: a humble dish, but one steeped in history. This culinary classic dates back to the 5th century, with the Romans noshing on their version, “isicia omentata.” But fear not, my modern-day meatloaf marvel is a far cry from that ancient relic!
- 2 lbs ground beef (80% lean, 20% fat – we’re going for flavor!)
- 1 cup breadcrumbs (crispy, crunchy goodness)
- 1 onion, finely chopped (don’t cry, it’s just an onion!)
- 2 cloves garlic, minced (keep those vampires at bay)
- 2 large eggs, beaten (eggstraordinary, isn’t it?)
- 3/4 cup ketchup, divided (the secret weapon)
- 1/4 cup milk (moo-ve over, water!)
- 2 tsp Worcestershire sauce (worse-ter-what? Just go with it)
- 1 tsp dried thyme (because we have no thyme to lose)
- Salt and pepper, to taste (sprinkle that love)
- Preheat your oven to 350°F (175°C). Line a meatloaf pan with parchment paper, for easy cleanup. We don’t want any meatloaf mutinies, now do we?
- In a big ol’ mixing bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, 1/2 cup of ketchup, milk, Worcestershire sauce, thyme, salt, and pepper. Here’s a tip: use your hands for the ultimate bonding experience with your meat mixture.
- Transfer that scrumptious mass onto the prepared baking sheet, shaping it into a loaf. Not too thick, not too thin – just right. Slather the remaining 1/4 cup of ketchup on top, like you’re painting the Mona Lisa.
- Pop that bad boy into the oven for 1 hour and 15 minutes, or until an instant-read thermometer hits 160°F (70°C). Don’t overcook it – we want it juicy, not jerky!
Servings: 6-8 (plenty to share, or hoard for yourself, no judgment here)
- Did you know that meatloaf gained popularity in the US during the Great Depression? It was an economical way to stretch meat with breadcrumbs and other fillers. Talk about a penny-pinching powerhouse!
- President Richard Nixon loved meatloaf so much that it was his favorite meal. No kidding!
Once your meatloaf masterpiece is ready, let it rest for 10 minutes before slicing. This flavorful fiesta will tickle your taste buds with its perfect balance of savory, sweet, and a hint of tang. Store leftovers in the fridge for up to 4 days, or freeze them for later enjoyment. But let’s be real, who can resist devouring it all in one go?
I hope this recipe meets your expectations for perplexity and burstiness, as well as the other parameters you provided. Bon appétit, my fellow foodies!
Check out another fabulous meatloaf recipe on the Homemade Video Channel:
© 2016-2023 by Homemade.us. All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of Homemade.us.