‘A slab of meatloaf can be like a fickle woman; complex in texture, easy to screw up and try though you may, it can all fall apart quite easily!’
Of all the recipes I often create in my kitchen, a really good meatloaf ranks right up there! For me, it’s the best of all comfort foods; you get the original prepared meaty slab of meat covered with gravy and a side… And then, you can later enjoy that most wondrous of lunch time creations – a meatloaf sandwich with mayo! (I salivate just thinking of that moment in time).
Enough of reminiscing of my past culinary conquests. Today, it was time to re-create it once again!
This time out, I planned to make a small meatloaf consisting of 1 pound of 73% lean ground beef (the cheaper grade), sauteed onion, bell pepper, celery and carrots (about 2 tablespoons of each) all chopped fine and cooked in oil, 2 slices of dampened bread broken up and a ¼ cup of milk and ketchup. If you’ve made meatloaf before, these ingredients should be familiar. Lastly, as I was mixing and kneading the above ingredients, I added a bit of salt and pepper to taste. The resultant ball of wet meat was then placed into a glass baking dish in a convection oven set to 350ºF for about 45 minutes. When the internal temperature of the meat hits 150ºF or above, it’s time to take it out and let it rest for at least 20 minutes. [Note that I also like to add a slurry consisting of water and ketchup over the top of the loaf about 20 minutes in to the cooking cycle]!
In the end, this loaf proved that it was all it could be – an most audacious base for six or seven meatloaf sandwiches!