Do you turn your nose at meatloaf? This dish has a stigma attached to it that it’s, I dunno, too simple?? My husband has been asking for meatloaf for years. Not like every day, but every once in a while will mention that he likes it and wouldn’t mind eating it. But I thought I didn’t like it, and didn’t want to make it.
My mom is a good cook. I remember her making meatloaf and I think I might have liked it. So it’s not like I had a terrible meatloaf eating experience as a child. I just had an opinion based on nothing.
Until I made it. It’s basically a burger sans bun, with amazing sides like mashed potatoes with mushroom gravy, and green beans. And you get to make leftover meatloaf sandwiches with it the next day. Winning.
Since our oven is on week two of being broken, I’ve been creative with the toaster oven. I’ve made pizza in there, roasted broccoli, and last night it was meatloaf.
The dog is licking his lips in the pic. He thinks the plates are for him. He always thinks this.
Want the recipes? OK, sure, I’ll share.
- 1 small zucchini, grated
- 1/4 C onion, grated
- 1 clove garlic, grated
- 1/4 C ketchup
- splash A1 sauce
- 1 T balsamic vinegar
- 2 slices bread, torn in small chunks
- 2 T spicy brown mustard
- 1 t chili powder
- salt and pepper (to taste)
- 1 egg
- 3/4 to 1 lb. ground beef
- I’ve made this before, slightly differently, by adding homemade BBQ sauce instead of ketchup and 1 grated carrot in addition, not instead of anything)
- Put it all in a bowl and mix it with your hands.
- Grease a 9×9 glass dish (what I used, because it would fit in the toaster, if you want to use a loaf pan, do it, and adjust the baking time accordingly – might take an extra 20 minutes or so). Put the meatloaf in the pan.
- Bake at 350F for about an hour or until internal temperature reaches 160F. (I baked it in the toaster oven, so cooking time could vary with a conventional oven.)
Our rating ****
- 2 C mushrooms, quartered
- 2 C beef stock or pan drippings (you could also use vegetable or chicken, but for a beef dinner, beef is best)
- 2 T balsamic vinegar
- 1/2 C water (or more, if you want, or just use all stock)
- 4 T olive oil, divided
- 2 T flour
- salt (opt.)
- Heat 2 T oil in a skillet. Add mushrooms. Cook 3-4 minutes.
- Move mushrooms over to the side of the pan. Add remaining oil. Heat. Add flour and whisk in. Cook about 30-60 seconds. Add beef stock, water and balsamic vinegar. Whisk.
- As it continues to thicken, whisk. Add more water if it’s too thick. It’s good if the mushrooms are incorporated at this point.
- Add salt to taste, if necessary.
- Serve over mashed potatoes, meatloaf, or any other dish that deserves a little something extra.
Our rating ****