Mama’s Meatloaf


Meatloaf is something that many of us grew up with in America. This version introduces a few “twists” to keep things bright and add some extra nutrients. There are lots of ways to vary a meatloaf, taking advantage of what is on sale, so experiment and enjoy!

Prep time: 15 minutes

Cooking time: 50 minutes

  • 1 lb 50/50 ground beef/pork mix
  • 3 slices stale bread, torn into small pieces
  • 1 large egg
  • 3/4 cup milk
  • 1/4 cup Panko bread crumbs
  • 1/2 cup ketchup
  • 2 tbs mayonnaise
  • 2 tsp smoked paprika
  • 1 tsp thyme
  • 2 tbs Worcestershire sauce
  • 1 1/2 tbs minced garlic
  • 2 cups baby spinach leaves, roughly chopped
  • 1 tsp oregano
  • 1 tsp ground mustard
  • 2 tbs olive oil
  • 1 1/2 tsp, each — salt & pepper
  • 1 tbs hot sauce (optional)
  • Large yellow onion, diced
  • 3/4 cup diced celery
  • 1 cup diced carrots
  • 1/4 cup parsley, very finely chopped
cooking instructions
  • Preheat oven to 375 degrees; line loaf pan with parchment paper
  • Mix egg, milk in a large bowl; add shredded bread and let sit for ~5 minutes
  • In a large skillet, heat oil; add onion, celery, carrots; cook until the onion is translucent
  • Add garlic and spices; cook another 3-4 minutes until spices are aromatic
  • Remove from heat and set aside to cool slightly
  • Add meat, ketchup, mayonnaise, hot sauce, baby spinach and parsley to bread mixture
  • Incorporate onion mixture
  • Work by hand to combine all ingredients; do not overwork the mixture or the meatloaf will be tough!
  • Shape into loaf and roll in Panko crumbs
  • Place in loaf pan and cook on center rack of the oven for about 50 minutes, until a meat thermometer shows the internal temperature is at least 150 degrees

Variations: If you want to add a piquant note to the meatloaf, add 2 tsp capers and 3/4 tsp nutmeg. Want a more smokey note? Substitute BBQ sauce for the ketchup. Like a saltier version? Add 2 tbs soy sauce to the onion mixture while you saute. If you like a little extra crunch, add 3 tbs chopped water chestnuts (raw) to the meat mixture. British roots? Use HP Sauce instead of ketchup. HP has a really nice undertone of tamarind, which has a spicy, sour taste.

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