When it comes to home-cooked meals that warm the heart and soothe the soul, nothing beats the joy of cooking meatloaf. This classic dish, often passed down through generations, brings a sense of nostalgia and comfort to the dinner table. It’s a testament to the simple joys of cooking and eating. But let’s be honest, meatloaf has had its share of bad press – too dry, too bland, the butt of many a dinner joke. Yet, with the right approach, the joy of cooking meatloaf can turn this humble dish into the star of a memorable meal. Let’s embark on a culinary journey to elevate the humble meatloaf from “meh” to magnificent, sprinkling in a dash of humor along the way. Remember, the goal is to keep this dish at the forefront, making it a delightful experience for cooks of all levels.
Joy of Cooking Meatloaf Recipe Overview
- Course: Main Dish
- Cuisine: American
- Total Servings: 6
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Equipment Needed
Before we dive into the meat of the matter (pun intended), let’s make sure you have everything you need:
- Loaf pan
- Mixing bowl (large)
- Measuring cups and spoons
- Aluminum foil (optional, for easier cleanup)
- Oven (of course)
Ingredients for Joy of Cooking Meatloaf
Let’s get down to the ingredients. Here’s what you’ll need to bring the joy of cooking meatloaf to life:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 ½ lbs |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Egg | 1 |
| Bread crumbs | 1 cup |
| Ketchup | ¾ cup (divided) |
| Worcestershire sauce | 2 tablespoons |
| Mustard powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Brown sugar | 2 tablespoons |
Step by Step Instructions
1. Preheat and Prep
Begin by preheating your oven to 350°F (175°C). If you’re a fan of easy cleanup (and who isn’t?), line your loaf pan with aluminum foil, leaving some overhang for easy meatloaf removal.
2. Mix the Ingredients
In a large mixing bowl, combine the ground beef, onion, garlic, egg, bread crumbs, half of the ketchup (about ⅜ cup), Worcestershire sauce, mustard powder, salt, and pepper. Mix until just combined. It’s like making a meaty masterpiece, but remember, overmixing is the enemy of joy (and tender meatloaf).
3. Shape and Bake
Transfer the mixture to the loaf pan, shaping it gently into a loaf shape. In a small bowl, mix the remaining ketchup and brown sugar, then spread this sweet and tangy glaze over the top of the meatloaf. This glaze is the secret to turning your meatloaf from just okay to “Oh, wow!”
Bake in the preheated oven for about 1 hour, or until the meatloaf is cooked through and the glaze is caramelized. A good rule of thumb is to ensure the internal temperature reaches 160°F (71°C) if you want to be precise.
4. Rest and Serve
Before cutting, let the meatloaf rest for about 10 minutes. This rest period is crucial—it’s the difference between slices that hold together and slices that crumble faster than your resolve to diet on a Monday.
Nutrition in Joy of Cooking Meatloaf
Indulge in the joy of cooking meatloaf without the guilt. Here’s a quick look at the nutritional values per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 26g |
| Carbohydrates | 22g |
| Fat | 18g |
| Cholesterol | 100mg |
| Sodium | 700mg |
FAQs about Joy of Cooking Meatloaf
Why does my meatloaf fall apart?
It’s likely due to not having enough binding ingredients, like eggs and bread crumbs. These are the glue that holds the joy of cooking meatloaf together.
Can I make meatloaf ahead of time?
Absolutely! You can mix the ingredients and shape the loaf a day ahead. Just cover and refrigerate, then bake as directed. The joy of cooking meatloaf can be a planned affair!
How do I keep my meatloaf moist?
The secret to a moist meatloaf lies in not overcooking it and using ingredients like eggs and ketchup, which add moisture and flavor.
Can I freeze meatloaf?
Yes, meatloaf freezes beautifully. Wrap it tightly or store in a freezer-safe container. Thaw overnight in the refrigerator before reheating to capture the joy of cooking meatloaf once more.
Could I use a different kind of meat instead of the beef?
You can! Turkey or chicken are great alternatives for a lighter version. Just remember, the joy of cooking meatloaf knows no bounds.
Conclusion
The joy of cooking meatloaf lies not just in its taste but in the memories it evokes and the simplicity it offers. Whether you’re a seasoned chef or a novice in the kitchen, this meatloaf recipe is designed to bring a little joy and a lot of flavor to your table. It’s about more than just mixing ingredients and baking them; it’s about creating something that feels like home. So, preheat your ovens, roll up your sleeves, and remember: the real joy of cooking meatloaf comes from the love you put into it. Happy cooking!
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Joy of Cooking Meatloaf Recipe
Ingredients
- 1 ½ lbs Ground beef
- 1 medium Onion finely chopped
- 2 cloves Garlic minced
- 1 Egg
- 1 cup Bread crumbs
- ¾ cup Ketchup divided
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Mustard powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons Brown sugar
Instructions
Preheat and Prep
- Begin by preheating your oven to 350°F (175°C). If you’re a fan of easy cleanup (and who isn’t?), line your loaf pan with aluminum foil, leaving some overhang for easy meatloaf removal.
Mix the Ingredients
- In a large mixing bowl, combine the ground beef, onion, garlic, egg, bread crumbs, half of the ketchup (about ⅜ cup), Worcestershire sauce, mustard powder, salt, and pepper. Mix until just combined. It’s like making a meaty masterpiece, but remember, overmixing is the enemy of joy (and tender meatloaf).
Shape and Bake
- Transfer the mixture to the loaf pan, shaping it gently into a loaf shape. In a small bowl, mix the remaining ketchup and brown sugar, then spread this sweet and tangy glaze over the top of the meatloaf. This glaze is the secret to turning your meatloaf from just okay to “Oh, wow!”
- Bake in the preheated oven for about 1 hour, or until the meatloaf is cooked through and the glaze is caramelized. A good rule of thumb is to ensure the internal temperature reaches 160°F (71°C) if you want to be precise.
Rest and Serve
- Before cutting, let the meatloaf rest for about 10 minutes. This rest period is crucial—it’s the difference between slices that hold together and slices that crumble faster than your resolve to diet on a Monday.
