For the past few years I've been trying to recreate my Mom's meatloaf. I loved it but can't seem to hit on the exact recipe. It's not from trying but since my beloved doesn't love meatloaf like I do I don't try it too often. My last attempt Meatloaf on the Grill was a very complicated, many ingredient recipe from America's Test Kitchen. Though tasty, it was not what I was looking for plus it had way too many ingredients and prep.
As they often do, ATK had revisited the recipe and created different. Far less steps and indredients but more of a change in procedure. Check out their website for the recipe or adjust your own favorite but here might be the secret.
- Add crushed saltine crackers instead of breadcrumbs.
- Saute whatever vegetables you use. I like onion and celery.
- Use a mixture of plain yogurt, egg and Dijon mustard.
Treat it just like any cast iron pan, make sure you season it first and don't wash it with soap and don't let food sit in the pan. I wipe out the pan and "scour" it with kosher salt then run water and scrub with a hard bristle brush. Rinse, dry and wipe a bit of vegetable oil in the pan and good to go. I've yet to have a problem with sticking.
Here I'm using it to bake my meat loaf. Always put a tiny bit of oil in the pan before putting in the meat.
The recipe calls for bacon to be wrapped over the meatloaf and baked until the bacon is crispy and internal temp is 160 degrees. Don't forget to let it rest for 20 minutes.
Very good, not my mom's but I liked to just the same. Now, my beloved isn't that crazy about meatloaf so he drowns it in ketchup. I think I like it cold in sandwiches the best but since he's not a fan I don't usually make it for just the two of us. Wanna come to dinner?