Well, it has taken me much longer to get this recipe posted than I anticipated.

You see, I was in the land of Packers, cheese curd, and beer. Yes, fabulous Wisconsin.

Neenah, to be exact.

And, as you can imagine, it was as magical as one might imagine.

While Neenah leaves quite a bit to be desired in terms of dining and entertainment, it was great to see and spend time with all of my co-workers. I really work with some pretty fun and amazing people.

So, I find myself feeling rather grateful this blessedly warm Friday morning.

I thought we should discuss meat today.

Meatloaf, to be exact.

Mom, if you are reading this, please don’t be offended. But, growing up I hated meatloaf. My mom’s version included cooked green peppers. Bleck! I would try to drown the loaf in ketchup to choke it down.

It wasn’t until much, much later in life that I felt brave enough to try the loaf o’ meat again.

And there is one recipe that I find myself going back to again and again. This is based on a Rachael Ray recipe from a show year’s ago.

On a side note: Rachael Ray is pretty darn annoying. However, I owe her a lot of credit in sparking my adult interest to get excited by cooking. So, thanks Rach! EVOO! YUM-O!

So, this meatloaf is actually a recipe for individual meatloaves that are cooked in a skillet instead of baked in the oven.

Here is what you’ll need for the meatloaf:

1 lb. of ground beef (I use 85/15 or fattier- that ratio means, 85% lean meat/15% fat and you don’t want to go much more lean than that

1 egg

1 handful of bread crumbs (Italian or plain) or a piece of white bread cut up into small cubes

About 2 T. of Grill Seasoning

1/2 t. allspice

1/4 c. milk

1-2 T. of tomato paste

1/2 of a large onion, all chopped up

Start by putting your meat in a bowl. Easy enough, right?

Crack yo egg.

Into the bowl.

You should probably whisk it first.

Unless you are a rebel like me.

Toss in your bread or breadcrumbs.

And then add your grill seasoning.

I am sincerely sorry that I’m not great at providing exact measurements.

Pop in your allspice.

Contrary to popular belief, allspice is not some combo of spices all ground up and combined for you.

Nope, it is an Indian spice from a tree that produces allspice berries.

Fun fact of the day!

Now, your milk.

I use about 1/4 cup.

However, more milk may be needed. We’ll get to that in a bit.

Add in your dollop of tomato paste.

Then, throw in your chopped onion.

Now, take off your rings.

Roll up your sleeves.

Use your clean hands to gently mix this all together.

You want to mix until everything is just combined. If you go nuts mixing, you can do something called over-mixing. The result of over-mixing is some seriously tough meat.

This is the point where you want to check the consistency. You want the meat to be able to form a patty, but you want the meat to be somewhat loose.

So, if the mixture seems too dry and difficult to mix add in a little milk.

If the mixture is too wet- like you can’t get it to form a patty and stay that way- add more bread or breadcrumbs.

Now, set your mixture aside for a minute.

We’re going to make a couple of quick and easy side dishes that are super simple to time correctly so that you have a plateful of food hot and steaming and ready to eat at the same time.

So, take the other half of your onion. Chop part of it into a small dice.

Chop the other 1/4 of the onion into slices.

Set aside.

The diced onion will be for our sauce for the meatloaf.

I used the sliced onion for some easy-peasy sauteed spinach.

I decided that along with spinach and meatloaf, we definitely needed a starch.

So, roasted potatoes it shall be.

Since both the meatloaf and spinach have a softer texture, I wanted something with a little crunch.

Preheat the oven to 400.

Then, chop up red potatoes to bite-sized pieces.

Give them a generous sprinkle of olive oil, salt and pepper, and 2 finely diced cloves of garlic.

Mix em up, and pop them into the oven.

Now, back to that meatloaf.

Get out a non-stick skillet, and put it on a burner over medium-high heat.

Add in 1-2 T. of olive oil.

Form individual patties (similar size to hamburgers) of meatloaf and set them into your heated pan.

Once in the pan, give them a sprinkle of salt and pepper.

Cover the pan loosely with foil.

This cooking process will give you a crusty outside to the meatloaf, and the foil will help to cook the meatloaf all the way through.

After about 4 minutes, pull the foil off, and give the loaves a flip.

Cover them back up.

Cook for another 4 minutes.

Put the meatloaf on a plate.

And use your foil to tightly cover the meat to keep it warm while we make a little special sauce for the meatloaf.

Look at this girl.

She got a big old chunk of raw beef because of my sloppy patty making skills.

And she promptly laid down and kept her eye on me, the meat, and the floor.

Sadly, she did not get a second helping.

Now would be a good time to take a peek at your potatoes.

You may want to give them a turn in the pan to make sure they get beautifully browned on all sides.

Lets make our meatloaf sauce.

Here is what you’ll need:

Flour

Butter

Your reserved chopped 1/4 onion

Chicken or Beef Stock

Ketchup

Mustard

Steak or Barbecue Sauce

And if you are feeling crazy, some buffalo or hot sauce

Use your meatloaf skillet to make your sauce.

Plop in 2 T. of butter, and let it melt.

Then, toss in 1/4 of your chopped onions and start to let them brown up.

Mmmmmmmm….

Now, add in 2 T. of flour.

Whisk that together.

If you are using a non-stick pan, I highly recommend using a silicone whisk so that you don’t damage your pan.

Now add in a cup of stock.

Beef stock is recommended, but chicken stock is what I had.

Start whisking.

After no time at all, this little sauce will start to thicken up.

That picture above was starting to get a little too thick for me, so I added another 1/2 cup of stock of so.

I like my gravy a little runnier.

Now, put in 1 T of Ketchup, 1 T of Mustard (I used a dijon), and 1 T. of BBQ or steak sauce.

And whisk it together.

Give it a taste. It may need a little salt or pepper. Or perhaps you’ll fancy a stronger mustard or BBQ flavor so you can add a bit more of either of those. I decided I wanted a little heat, so I added about 2 T. of Buffalo Sauce.

Once, you have the taste perfected grab your meatloaves and let them soak up some of that delicious sauce.

Turn the heat to low, and those babies are ready for you when you are ready for them.

Now, if you wanted to make some spinach… I would start and finish that at this point in the meal. The potatoes are cozy in the oven, the meat and sauce is cozy on the stove, so you will have 5 focused minutes to give to the spinach prep.

Here is the recipe.

When you are done with the spinach, pull your taters out of the oven.

Now heap some of those onto your plate with some spinach and meatloaf.

Comfort food in 30 minutes or less… that is Rachael’s promise after all.

This meatloaf is the opposite of my childhood cooked green pepper yuck memories.

It is flavorful and delicious.

Enjoy my friends!!

Have the happiest of weekends.

XO,

Leah

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