I’m a sucker for a good meatloaf. Something happens when you mix ground beef, herbs, seasoning, bread crumbs, celery and onion. Smear that sweet and tangy glaze over the top and I’ll swat your fork away to get at a slice first.
I make classic meatloaf like my mom did. Toss the ground beef directly in a bowl and start adding ingredients until if seems “right.” Same with the glaze topping on the top to complete the package of yum. Many times my mom would crush up saltine crackers for the breading…for this recipe I used panko.
The Friday before the Christmas festivities began, I got a wild hair to make this version…the one I grew up with and actually write everything down as I went along. Served like my mom did, with mashed potatoes and peas. Who needs a cozy blanket when you’ve got comfort food like this.
I’ve made a couple other versions by recipe, like Chef Paul’s Cajun version – killer by the way. A Colorado version with a Southwestern flair, and a friend’s Kentucky version, Lemon Meatloaf. Wow on all accounts. But not as good as Mom’s.
An easy no-fail recipe for classic meatloaf.
- 2 Tablespoons oil
- 2 stalks celery cleaned and diced
- 1 medium onion diced
- 2 cloves garlic diced
- 2 pounds lean ground beef
- salt and pepper to taste
- 1/3 cup catsup
- 2 Tablespoons dijon mustard
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon dried thyme
- 2 eggs
- 1 cup panko bread crumbs
- For the Glaze:
- 1/4 cup catsup
- Tablespoon i heaping Dijon Mustard
- 3 shakes Tabasco sauce
- 2 Tablespoons brown sugar
Preheat oven to 350 Degrees.
Heat fry pan over medium high heat. Add oil until hot. Add onion and celery and cook until tender. About 5-6 minutes. Add garlic and cook until fragrant. Remove from heat.
In a large bowl add the ground beef, salt, pepper, onion, celery, garlic mixture, catsup, mustard, Worcestershire, thyme, eggs and panko. With your hands blend mixture until well mixed.
In a small bowl, combine the catsup, mustard, Tabasco and brown sugar to make the glaze. Stir well until blended.
Form the mixture into a loaf using either a loaf pan, sheet pan or oven safe casserole. Smear the loaf with the glaze mixture. Bake 50 minutes or until thermometer reaches 155 degrees.
Simple Classic Meatloaf …It’s what’s for Dinner.