I used to help in the kitchen and I remember being told to mix up meatloaf and the feeling of squishy meat and raw egg is definitely something I don’t forget. My mom’s meatloaf had a lot of extra goodies from the fridge to spice things up – mustard, ketchup, and other premade condiments – so for this recipe I took her basic recipe that I remember and added things I thought I’d like. I happened to get a good buy on ground pork as well so this recipe was also a 2 to 1 ratio of ground beef to ground pork. The ingredients list is really flexible and you can change it up to meet your family’s needs. You could add grated veggies quite easily as well.
This recipe worked out a bit bland, so if you don’t have fussy-ish seven year olds I’d add some jalepēnos or at the very least, some sriracha.
I made 7 !!!! of these, but I also did make them one at a time, adding the ingredients to each loaf and shaping the loaves separately. Each loaf needed one egg.
- About 2 pounds of ground meat – in mine I did a 2:1 ratio of beef:pork
- One large egg
- 1/2 cup ish of bread crumbs – I didn’t have lots of them, so I went a bit scant here
- About 1/3 cup chopped onion (recommend chopping this really small – when you cook them up they still retain some shape and texture so if you have kids that aren’t keen on onions, make them little so they go unnoticed a bit more.
- One heaping teaspoon of seasoning mix. I used Italian but you could use Greek, Cajun, or some other mix you like. Check your sodium content here – I find most are really high in sodium.
- A generous teaspoon of worcestershire sauce
- A sprinkle of dry mustard powder
- Squish all things together.
- Put in a loaf pan, mounding the centre up. This helps for oil drainage.
- I wrapped mine in plastic wrap and then foil.
If you’re freezing them, this is when they go in the freezer.
To cook: from frozen at 375º for 80-90 minutes or from defrosted 45-60 minutes. Serve with mashed potatoes and greens.