Meatloaf

Isn’t meatloaf amazing guys?  I mean it’s basically a giant loaf of meat.  MEAT.  And there are so many ways you can make it.  I’m going to post a pretty basic meatloaf recipe here, but I’ll include some interesting spins on it for you to try at with the at home version.

Now if you were at movie night, you might be wondering why I chose to make a meatloaf dinner to go with 2001: A Space Odyssey.  There’s a part where they’re eating while watching their futuristic iPad-like IBMs and their space food is very rectangular.  However, it always made me think of a few things: carrots, greens, mashed potatoes, and meatloaf.  Go ahead and search for an image.  I’ll wait.  Did you find it?  Also, let’s not forget that 2001 was made in 1968, and I always associate meatloaf with 1968.  Or something.

meatloaf1    meatloaf2

Meatloaf

1 pound each: ground beef, ground pork, ground turkey
1 yellow onion, chopped
1 carrot, chopped
1 or 2 eggs
nutritional yeast, bread crumbs, or oatmeal
spices: salt, pepper, garlic powder

Pre-heat your oven to 375 deg F.  Mix the meats, onion, carrot, and egg(s) together in a bowl.  Since I don’t do gluten, I sub bread crumbs for nutritional yeast for the flavor and throw in some rice or oatmeal.  Use whatever you like though.  Add your spices and herbs.  I always use at least salt, pepper, and garlic powder.  Sometimes I throw in cayenne (been using that a lot), or thyme, or oregano and basil.  Just depends on how I feel when I’m making it.  Follow your spice cabinet heart.  Do eeet.  I’ve been known to add some barbecue sauce occasionally too.

I like to free foam my meatloaf on a baking sheet.  You could use a loaf pan if you like, but I’m not a fan of them myself.  Throw your loaf of meat into your oven and bake it until it’s cooked through, which is at least an hour usually.  I always temp mine to make sure it’s cooked, but you could cut in to check it.

Variations: Top your meatloaf with ketchup or barbecue sauce before baking.  Stick a couple hard-boiled eggs inside the meatloaf when you’re forming it.  Top it with bacon.  The possibilities are endless.

Recipes for the sides are coming over the next couple days, I promise.

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