Get your grub on! Take this simple and delicious meatloaf recipe and turn it into a sensational one. No more, ‘Oh no, it’s Meatloaf Wednesday’ will be heard in your house. Here are two simple chef tricks. Number one—instead of adding the onions raw, sauté them while you mix up the wet ingredients. Sautéing the onion caramelizes the sugars and concentrates but mellows the flavor. Number two—add the eggs, milk and seasonings to the bottom of a large bowl and whisk until well combined. While the eggs are beaten, the sage and salt are thoroughly infused causing the seasonings to permeate every inch, every bite. The finished meat loaf is juicier and rich. Neither prep method appears significant or takes another stitch of time but these two nuances catapult this loaf into gourmet grub.
Now for this meatloaf sauce, it’s a rich, red brick colored tomato based sauce and fresh ground nutmeg is the secret weapon. Make sure you pass extra sauce for dipping tableside. This recipe will earn the distinction of rivaling the best diner meatloaf in the country. I love a good meatloaf and this is one of my all-time favorites.
1/2 cup diced Onion
2 tsp Vegetable Oil
1 cup Milk
1/2 tsp Sage
1 tsp Salt
1 1/2 lb Ground Beef
2/3 cup plain Bread Crumbs
2. In the meantime, combine the eggs, milk, sage and salt in a medium bowl and whisk to combine.
3. Add the beef, bread crumbs and sautéed onion. Gently combine, don’t over mix.
4. On a baking sheet lined with non-stick foil, shape meat mix into a loaf. Bake for 60 minutes at 350 degrees or until cooked through.
5. Once the meatloaf is in the oven, combine the sauce ingredients in a small sauce pan and cook over medium heat until sugar is dissolved, about 5-6 minutes.
6. When the sauce is done, pull the loaf out of the oven, slather half the sauce over the top and return to the oven. Reserve the rest of the sauce for dipping.
• Exchange ground beef for ground turkey or meatloaf mix, 1/2 lb each ground beef, pork and veal.
• Exchange breadcrumbs for finely crushed saltine crackers but reduce the salt by a little.
• Double this recipe and squirrel away an extra meatloaf for a busy day or even company. Spoon half the cooled sauce into a zipper bag and lay on top of the meatloaf before wrapping in foil for freezing. Once you defrost the sauce, you can clip off the corner and squeeze it over the meatloaf before baking.
• Form meat sticks around pulled apart chopsticks, about 1/4 cup meat mixture on each. Bake on a baking sheet for 21-23 minutes and dip in sauce tableside. Kids love it.
Inspiration—Jo Ann Seely
sauces over under and through