My mom's meatloaf was a staple in our house and it was always great. In hindsight, I likely used too much ketchup as an embellishment so I hope she didn't get offended. Today, meatloaf is definitely a comfort food for me, but that doesn't mean that it can't be a healthy source of protein.
- 1 tablespoon olive oil
- 3 cups white or yellow onions, diced
- 2 teaspoons of Rubarama No. 4
- 2 teaspoons Kosher salt
- 3 tablespoons Worcestershire sauce
- 1/2 cup milk
- 2 1/2 pounds ground beef (90% lean)
- 1/2 cup bread crumbs, freshly made
- 2 eggs
- 1/2 cup ketchup
Preheat oven to 325º F. Heat olive oil in a sauté pan and add in onions, Rubarama, and salt. Cook over medium-low heat until onions are translucent. Stir every so often to ensure that the onions do not brown. Remove from heat, add Worcestershire sauce. Let cool further and add milk.
In a bowl, using a fork, mix together the beef, onion mixture, bread crumbs, eggs, and half of the ketchup. Be mindful to not over mix as the meatloaf will be dense.
Place mixture into a loaf pan and spread remaining ketchup on top. Bake for 60-75 minutes. Stop cooking when an inserted thermometer reads 160º F.
Place a cooking sheet on the rack below in case of spillage. For extra deliciousness, serve with our Spicy Ketchup and a simple arugula and onion salad.
What we used: The Original No. 4 and a Cuisinart Processor Attachment