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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, January 31, 2012

Mom's Basic Meatloaf

My apologies for not posting as much. It has been a week now working on painting the kitchen.  Let me tell you it has been a bit more complicated than I originally thought it would be but just wait until you see it!  We absolutely love the rich and bold making the floor and appliances pop.  Today we (one of our kid's partner) worked on the final touches.  I will be doing the finer detail edging using an artist's brush then will be putting the kitchen back together so my normal cooking will resume tomorrow.  Oh, and if you are wondering what colour I painted the kitchen, look at my plates :)

Mom's basic meatloaf
Meatloaf was one of the last meals made in our kitchen before prepping it for painting.  I think basic meatloaf was one of the very first dishes I learned to make as a newlywed.  Many complain that their meatloaf is too dry but I have never had that problem.  I use 1 egg per pound of lean ground beef.  That's my secret.  When combined with the other liquid ingredients and dry bread crumbs the results are consistently moist and tasty meatloaf.  I modify my basic meatloaf recipe to create unique meatloaves by adding shredded vegetables, turning into a roll with filling or even making mini meatloaves but the basic meatloaf base remains the same.

Mom's Basic Meatloaf
recipe by: Garden Gnome

3 lb lean ground beef
3 eggs
1 c dry bread crumbs
1 tbsp prepared yellow mustard
¼ c ketchup or Heinz 57 Sauce
½ tbsp garlic pepper

Beat eggs.  Combine all of the ingredients mixing well.  Fold into a loaf pan, patting down slightly and smoothing the top.  Bake at 175ºC (350ºF) to an internal temperature of 71ºC (160ºF), about 40 minutes.  Remove from the oven.  Cover with tinfoil and let rest 10 minutes.  Remove from the loaf pan.  Slice for serving. 

1 food lovers commented:

Anji said...

My meatloaf goes down well. I see you have mustard in yours. I'm going to try that!

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