Is there anything as comforting as a good old-fashioned meatloaf? Well, I’m about to share a version of this classic dish that takes it to a whole new level. I’m talking about my beloved Parmesan Meat Loaf! This recipe has been a staple in my family for generations, and over the years, I have perfected it to its current form. The origins of meatloaf can be traced back to the 5th century, and it’s a dish that has been embraced by various cultures worldwide. What’s truly special about this dish is its versatility – it’s a blank canvas waiting to be painted on. But, in my family, the Parmesan Meat Loaf holds a place of honor. The combination of ground beef and cottage cheese gives it a unique, hearty texture, while the oatmeal adds a subtle, earthy flavor. And let’s not forget the star of the show – Parmesan cheese. This Italian cheese makes everything better, and in this case, it adds a salty, tangy flavor that pairs perfectly with the rich meat. The process of making this meat loaf is as comforting as eating it. The act of mixing the ingredients, packing them into a pan, and waiting for it to bake – it’s a ritual that brings me immense joy. And the best part is that it’s incredibly easy to make, even for beginners in the kitchen. Trust me, once you try this Parmesan Meat Loaf, you’ll never go back to the regular version again!
Ingredients
- 1 lb. ground beef
- 1 c. large curd cottage cheese
- 1/2 c. oatmeal
- 1 egg, beaten
- 1/4 c. catsup
- 2 Tbsp. mustard
- 2 tsp. chopped onion
- 1 tsp. salt
- pepper to taste
- 1/2 c. grated Parmesan cheese
Baking Instructions
- Combine all ingredients except Parmesan cheese.
- Mix thoroughly.
- Pack lightly into an 8-inch square baking pan.
- Bake at 350° for 20 minutes. Sprinkle top with cheese.
- Bake 10 minutes longer.
- Let stand for 5 minutes. Cut into squares.
- Yields 6 servings.
Calorie: 350
Total cooking time: 45 minutes
Difficulty level: Easy
The Parmesan Meatloaf Saga
Do you ever feel like your life could use a little more drama, suspense, and ground beef? Well, buckle up, buttercup, because today I’m taking you on a rollercoaster ride of culinary chaos and triumph, also known as the Parmesan Meatloaf Saga.
Cottage Cheese: The Unsung Hero
Our story starts with a pound of ground beef and a cup of large curd cottage cheese. Now, I know what you’re thinking. “Cottage cheese in meatloaf? That’s as absurd as socks with sandals!” But trust me on this one, just like those comfy footwear combos, it might not be conventional, but it works.
The Oatmeal Incident
Next up, we’ve got half a cup of oatmeal. Simple, right? Wrong. Have you ever tried to measure out half a cup of oatmeal without spilling it everywhere? It’s like trying to herd cats or fold a fitted sheet. Utter madness. But after a minor dusting incident (and a stern chat with the oatmeal about its rebellious tendencies), we were back on track.
Eggs, Catsup, and Mustard: The Tricky Trio
Then came the egg, beaten into submission, followed by the catsup and mustard. Now, I’ve always found it amusing that these two condiments, so often pitted against each other in the great “hot dog topping” debate, can come together in perfect harmony in a meatloaf. It’s a beautiful lesson in culinary diplomacy, really.
Onion, Salt, and Pepper: The Spice of Life
Next, we’ve got two teaspoons of chopped onion, one teaspoon of salt, and pepper to taste. Now, when it comes to pepper, I like to live dangerously. I go for that three-turn grind, because who doesn’t need a little extra spice in their life?
The Assembly
After all the ingredients, excluding the Parmesan cheese, had been introduced, they were combined and mixed thoroughly. Now, there’s something incredibly therapeutic about squishing a bunch of ingredients together with your hands. It’s like a stress ball, but edible and slightly messier.
The Waiting Game
All mixed up and packed lightly into an 8-inch square baking pan, our meatloaf was ready for its sauna session in the oven. Set to 350°, it baked for 20 minutes, which gave me just enough time to clean up the oatmeal fallout and contemplate the mysteries of the universe. Like, why is it that when you drop a piece of toast, it always lands butter-side down?
The Cheesy Finale
The final act in our meatloaf drama was the sprinkling of the Parmesan cheese. Half a cup of this grated goodness was generously dusted over the top, and the loaf returned to the oven for its final 10-minute bake.
The Tasting
After a five-minute cooling period (which felt like an eternity), it was finally time to cut into squares and taste the fruits of my labor. The result? A mouthwatering meatloaf that was as exciting to eat as it was to make. Six servings of pure delight, my friends.
So, there you have it. The Parmesan Meatloaf Saga. A tale of cottage cheese courage, oatmeal rebellion, and Parmesan victory. Until next time, keep your aprons tight and your taste buds ready for action.
