meatloaf does not suck
no, seriously, it doesn't. and it's SO EASY! my argument for meatloaf :
1 diced green bell pepper
1 diced large yellow onion
3 cloves diced garlic
2 eggs
1/4 c. bread crumbs
10 dashes italian seasoning
5 dashes black pepper (i like a little more than this, but i'm a spice fiend)
1/8 c. milk
2 pounds ground beef (this also works with lean ground beef or ground turkey)
1 package meatloaf seasoning
as many sliced carrots, bell peppers, and onions as you would like to accompany your meatloaf
1 c. milk
flour for thickening
preheat your oven to 350.
mix everything except the sliced veggies, milk, flour, and one tablespoon of the meatloaf seasoning together. make sure it's good and mixed, or you'll have meatloaf bites that aren't uniform (and it won't cook evenly). do this with you hands. it's gross and fun at the same time.
in a large casserole dish, form the mixture into a loaf. cover with foil and bake for 30 minutes. uncover and drain juice into a sauce pan. add sliced veggies to the caserole dish, on the sides of the meatloaf, and cook, uncovered, for 45-60 minutes longer.
remove caserole dish from oven and VERY CAREFULLY (i've burned myself doing this before) drain the rest of the juice into that same sauce pan. seriously, just use a spoon if things look too sloshy. add a cup of milk while heating juices over low and whisk (or fork) in the remaining meatloaf seasoning. i like to add more pepper at this point. when the liquid gets to a low simmer, sprinkle in flour to thicken. keep stirring; it's way too easy to burn gravy, even on low heat.
slice the meatloaf, and serve with roasted veggies and gravy.
1 diced green bell pepper
1 diced large yellow onion
3 cloves diced garlic
2 eggs
1/4 c. bread crumbs
10 dashes italian seasoning
5 dashes black pepper (i like a little more than this, but i'm a spice fiend)
1/8 c. milk
2 pounds ground beef (this also works with lean ground beef or ground turkey)
1 package meatloaf seasoning
as many sliced carrots, bell peppers, and onions as you would like to accompany your meatloaf
1 c. milk
flour for thickening
preheat your oven to 350.
mix everything except the sliced veggies, milk, flour, and one tablespoon of the meatloaf seasoning together. make sure it's good and mixed, or you'll have meatloaf bites that aren't uniform (and it won't cook evenly). do this with you hands. it's gross and fun at the same time.
in a large casserole dish, form the mixture into a loaf. cover with foil and bake for 30 minutes. uncover and drain juice into a sauce pan. add sliced veggies to the caserole dish, on the sides of the meatloaf, and cook, uncovered, for 45-60 minutes longer.
remove caserole dish from oven and VERY CAREFULLY (i've burned myself doing this before) drain the rest of the juice into that same sauce pan. seriously, just use a spoon if things look too sloshy. add a cup of milk while heating juices over low and whisk (or fork) in the remaining meatloaf seasoning. i like to add more pepper at this point. when the liquid gets to a low simmer, sprinkle in flour to thicken. keep stirring; it's way too easy to burn gravy, even on low heat.
slice the meatloaf, and serve with roasted veggies and gravy.
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