For me it was a lunch of mixed feelings, and meatloaf and I have had a serious beef with each other for over 20 years.
When I was growing up, my parents split the house duties and both did their share of laundry, cleaning, cooking and hanging out with my sister and me. One of my father’s ‘go-to’ meals was meatloaf. However in his world meatloaf was made with beef…. just beef, covered in ketchup and baked until the shape and consistency of a garden rock.
This meal has followed me for decades casting a culinary shadow over my enjoyment of many a ground meat product. My husband also has an issue with Meatloaf, however, as a former wedding DJ, that is an entirely different Meatloaf all together.
So colour me surprised when the smells coming from the kitchen started making me crazy hungry in the run up to lunch. This week our lunch was provided by LUNCH TEAM #1, captained by Yvonne Day and aided by Michael Noland, and Jon Menard. We dined on meatloaf, mashed potatoes, corn and green beans.
I’ve included Yvonne’s recipe for her meatloaf as it was so good, even I will eat it again.
Yvonne’s Awesome Meatloaf (that Bonnie ate and liked!)
- 1 1/2 pounds lean ground beef
- 1 large egg
- 1 onion, 2 carrots and 2 celery stalks, ½ red bell pepper, all finely ground
- 1 package of onion soup mix
- ½ sleeve of finely crushed soda crackers
- 1 teaspoon granulated garlic, pinch of nutmeg, 2 pinches each of pepper, mustard powder and smoked paprika
- 2 tablespoons salsa
- 2 tablespoons grainy mustard
- 2 tablespoons BBQ sauce of choice
- 1/3 cup ketchup
- Dash of hot sauce
- Preheat oven to 350 degrees F (175 C).
- In a large bowl, combine all the ingredients for the base.
- Bake in a large loaf pan or form a loaf shaped patty and place in a 9×13 baking dish.
- Bake for 45 minutes and then drain off juices. If desired, skim the fat off the top of the drippings and use beef juices to make gravy (I did, and I added a couple of spoonfuls of the sauce to it as well to add flavour).
- Raise oven temperature to 450 F (230 C)
- Glaze meatloaf with sauce twice in 20 minutes, returning to oven between glazings. Let stand for 10 minutes before cutting.