Comfort Food 101
I like plain old boring meatloaf just fine.
I ate a lot of it growing up, and even took cold meatloaf and ketchup sandwiches for lunch.
There are those who turn up their noses at meatloaf, and yet they will eat eggs, or bread, or a hamburger.
These are the basics of meatloaf.
Let's examine how this is made.
I start with bread crumbs,ground sage, garlic and onion powder, a little salt, a sprinkle of black pepper.
Then I add the beef, and some of my favorite liquid egg product, aka Egg Beaters. Give it a good mixing, and add half to the bottom of the bread pan.
Top with some shredded cheddar, and bits of crisped bacon. If you like onion or mushrooms or peppers on your cheeseburger, you can tuck them in here as well. Put the top layer of meat mixture on, and pat into place.
Add a layer of mustard and ketchup, pop it in the oven.
Since I make mine in a mini-loaf pan, cutting the recipe into a quarter of the amount of ingredients, it's just enough for a meal.
A few garlic potatoes and a handful of brussels, and I'm good to good.
Is it ever good.
1/4 C bread crumbs
1 lb. ground round
1/4 C liquid egg product, or 1 egg
1/2 Tsp garlic powder
1/2 Tsp onion powder
1/2 Tsp ground sage
1 Tsp salt
1/4 Tsp ground black pepper
1/2 C shredded cheddar
4 strips crisp bacon, crumbled
2-3 Tbsp yellow mustard
1/4 C ketchup
Preheat oven to 350°. Coat inside of 4 x 8 inch bread pan with cooking spray. Combine bread crumbs, ground round, egg product, garlic powder, onion powder, ground sage, salt and pepper, until well mixed. Pat half of mixture into bottom of pan. Top with cheese and bacon. Place remaining meat mixture over top and pat into place. Top with mustard and ketchup. Bake 55-60 minutes, or until internal temperature reaches 160°. Remove from oven and let sit 5 minutes before serving. 4-5 servings