One of my favorite things when I was a kid was a cold meatloaf sandwich with ketchup – in my NFL lunchbox. Yep – I was that girl – or that tomboy. I had the best NFL lunchbox in second grade. I think the boys were really pretty envious.
Just ask me – which helmet meant which city – I could tell you and the team name. Who was the quarterback? Totally got that. And could tell you a few other fun facts. Hello boys from the 1972 Miami Dolphins. Daddy raised me right. At least for me he did – I’m pretty sure he wanted a boy – duh. The lunchbox choice was all mine though.
Back to meatloaf. I do not remember caring for it at dinner, but for a left-over sandwich, it was nothing less than sublime. Why is it most kid memories seem that way? I guess it’s just a filter that you didn’t know you had. Nonetheless, I’ve been searching for my mom’s meatloaf – not because I want to eat it when I make it, but I want it the next day in a sandwich with soft white bread and some form of ketchup.
This time I looked at 6 meatloaf recipes I have on file. They are All-American Meat Loaf. Martha Stewart’s Meatloaf. Turkey Meatloaf from Trisha Yearwood (but honestly, I would pretty much never use turkey). Cracker Barrel Meatloaf. Meat Loaf by Ina Garten who I adore, by the way, and AB’s meatloaf.
I have made the All-American meatloaf before, but not by following the actual recipe – no surprise there – in January of this year, and again in February. The right kind of weather is necessary for meatloaf. It is not spring or summer food. October, yeah, that seems like meatloaf weather. It really was good and here is the mixture of these six recipes along with the things I know to be true.
1 medium carrot, finely grated
1 small yellow onion, grated
4 Tbs fresh parsley, rough chopped
1/4 Parmesan, finely grated
2 slices white bread, torn into pieces
1/4 cup milk
3 Tbs ketchup
3 cloves garlic, minced
2 large eggs, lightly beaten
1 1/3 pound ground chuck
3 Tbs ketchup
2 Tbs yellow mustard
1 Tbs Worcestershire
2 Tbs brown sugar
Preheat oven to 350 degrees. Grate the carrot and onion into a large mixing bowl. Add parsley and Parmesan. In a medium bowl, place the torn bread and milk until the bread has soaked up all the milk. Add to the large mixing bowl. Add ketchup, garlic and eggs. Mix until combined. Add the ground chuck and mix with your hands until just together.
Line a baking pan with aluminum foil and mold meatloaf into shape on baking pan. Bake at 350 degrees for about 30 minutes. Meanwhile, mix together ketchup, mustard, Worcestershire and brown sugar. After 30 minutes is up top with glaze and bake until the internal temperature is 160 degrees. Let cool
I don’t bake this in a loaf pan – that just seems yuck to me (and to Alton who I learned the trick from), especially when using ground chuck. The only problem I have with this is it does not hold together well, but I don’t want to add more eggs or binders. I had a friend tell me to use oatmeal, so I may try that – or one of the other binders, dry bread crumbs, or saltines. Worth a try. But the flavor of this, for me and the MotH, was pretty damn good. Oh, and I made a little more glaze – using the same ratios – and put it on the bread for the sandwiches – very very good. Next time though, I make simmer the glaze a bit to let it reduce and meld together a little more.
Is it my mom’s meatloaf? Not quite, but getter closer and better every time.