There’s something incredibly comforting and nostalgic about a homemade Meat Loaf. It’s one of those timeless dishes that takes me back to my childhood, to family dinners around the kitchen table where everyone would eagerly await the arrival of this hearty, flavorful dish. The humble meat loaf, despite its simplicity, holds a special place in many a heart, and for a good reason. It’s a recipe that has stood the test of time, passed down through generations, and has the ability to bring a family together like few other dishes can. The Meat Loaf is as much a part of American culinary history as apple pie. It was born out of necessity during the Great Depression when families needed to stretch their food budgets. The addition of breadcrumbs or oats, coupled with inexpensive cuts of meat, allowed a little to go a long way. Today, this dish is appreciated not just for its thrift but also for its deliciousness and versatility. It’s a dish that you can truly make your own, adding your favorite spices or sauces to make it uniquely yours. My version of the Meat Loaf is a classic take on this beloved dish. It’s packed full of flavor, with a mouthwatering combination of ground round, whole wheat bread, onions, and Worcestershire sauce. It’s an easy recipe that doesn’t require any fancy ingredients or complicated steps. Plus, it’s a hit with kids and adults alike. I love serving it with a side of mashed potatoes and gravy – it’s comfort food at its very best!
Ingredients
- 1 1/2 lb. ground round
- 3 to 4 medium slices whole wheat bread
- 1 c. milk
- 1 egg, beaten
- 1/4 c. chopped onion
- 1 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. catsup
Baking Instructions
- Mix all ingredients thoroughly.
- Spread in ungreased loaf pan, 9 x 5 x 3-inch.
- Bake in 350° oven for 1 1/2 hours.
Calorie: 350
Total cooking time: 1 hour 45 minutes
Difficulty level: Easy
The Epic Saga of The Meatloaf Miscreant
There I was, standing in my kitchen, armed with nothing but an apron and a culinary challenge that would make even Gordon Ramsay sweat: make a meatloaf that actually tastes good.
The Gathering of the Much-Needed Allies
The first step, as always, was to gather my trusty allies. The ground round, a beefy Hercules with the strength to carry the whole team. Alongside him, the whole wheat bread, a crunchy charmer with a heart of gold. Their entourage included the milk, the egg, the humble onion, the salt and pepper duo, the dashing Worcestershire sauce, and their quirky friend catsup.
The Battle of Bread and Milk
To start, I had to prep my charming whole wheat slices. The original plan was to let them soak in a fancy milk bath. Unfortunately, the bread, ever the attention seeker, soaked up the milk faster than a Kardashian soaks up media attention. The result was something that looked like a bread snowman that had melted under the sun.
The Egg and Onion Tango
Next came the egg and onion, a couple that could only be described as ‘it’s complicated.’ The egg, ever so smooth, was beaten into submission, while the onion decided to take a slice out of me (literally), causing a waterfall of tears. The struggle was real, people.
The Ground Round Rumble
With the egg and onion duo ready, the ground round was next. Now, this wasn’t your ordinary ground round. This was 1 1/2 lb. of pure, unadulterated beefiness. Mixed with the salt, pepper, Worcestershire sauce, and catsup, it was like watching the Avengers assemble in my mixing bowl.
The Loaf Pan Showdown
With my mixture ready, I faced my next challenge: the loaf pan. This wasn’t just any loaf pan. This was a 9 x 5 x 3-inch behemoth of a pan. With a deep breath, I spread my mixture in, hoping and praying it would all fit. Spoiler alert: It did. Barely.
The Oven Ordeal
With the loaf pan prepped, it was time for the 350° oven to do its thing. And by its thing, I mean turning my edible Frankenstein monster into a delicious meatloaf. Was I nervous? Absolutely. Was I excited? You bet. Did I set a timer for 1 1/2 hours and then forget about it? Totally.
The Reveal and The Verdict
After the longest 90 minutes of my life, I pulled out the meatloaf. It was a beautiful, browned, bubbling work of art. But the real test, of course, was the taste. I took the first bite, and let me tell you, it was the Mona Lisa of meatloaves. The Sistine Chapel of suppers. The…well, you get the idea.
So, there you have it. The tale of a kitchen novice turned meatloaf maestro. A saga filled with laughter, tears, and a whole lot of ground round. And the moral of the story? Cooking is a wild ride, my friends. Buckle up and enjoy every delicious moment.
