Meatloaf, the ultimate in classic comfort food. Pair with mashed potatoes and a vegetable, and you have a meal fit for your entire Family. I know many of you have your own special recipe that has more than likely been passed down several generations. This is mine. Parts of this recipe definitely came from my very own Mother with my added twist. My meatloaf is so full of flavor, juicy and tender. Give me about an hour and you will have the most amazing Meatloaf on your dinner table.
So, let’s talk meat. In my opinion, meatloaf is so much tastier using a combination of beef, pork and veal. Visit your local grocery store and grab a package of meatloaf mix. However, If for some reason they do not carry it, you can buy each in a one pound package and use the extra to make Meatballs.
HOW TO PREPARE MEATLOAF
Pour the heavy whipping cream in a bowl. Break up the bread into tiny pieces and add to the cream. Mix and season with kosher salt and black pepper. Allow the bread to soak in the cream for about ten minutes. This will allow you time to cut up the vegetables.
Add in the carrots, onions and parsley to the bread mixture. Mix well.
Next, add in the ground beef, meatloaf mix, ketchup, mustard and Worcestershire. Season with additional kosher salt and black pepper.
Mix well, but do not overwork. You just want to combine everything evenly. Recently, I started to make two loaves instead of one big one. They will bake quicker and much more evenly. If you have one, use a cast iron pan for baking. As you may know by now, I love this cast iron pan from Lodge.
Cover with foil and bake at 350 degrees for about 45 minutes to an hour.
TIP: Since you are using 80/20 ground beef, you will notice that about halfway through baking, there will be a collection of fat on the bottom of the pan. Pour most of this off. Leave a few tablespoons so that the meat does not dry out!
TO FINISH AND SERVE
Remove the foil the last 10 minutes. Turn up the heat to 400 degrees. Squeeze a generous amount of ketchup onto the top of each loaf. Finish baking. Remove the Meatloaf from the oven. Allow the loaves to sit for about five minutes before slicing. ENJOY!
Let’s talk leftovers! They will be great for up to two days in the fridge. You can even prepare a few extra loaves and freeze. I would recommend freezing them raw. Thaw and bake according to the directions above.
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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[…] however…I use creamed soaked bread in many of my recipes…makes everything, like my Meatloaf, so tender and moist. Allow the bread to soak in the cream for a few minutes…the mixture […]
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