An American Favorite

By Andrew Hunter
For The Family Table, a blog for busy families

For better or worse, we all grew up with a tradition of meatloaf at the family table. Most of us endured a combination of beef and pork mixed with dried herbs, fresh onions if we were lucky, and a thick blanket of ketchup across the top, which was the loaf’s saving grace.

Marilyn and I figured that we would continue the tradition with Ben and Nick so that they might pass it down to their kids in 20 years. The boys like leftover meatloaf better than hot out of the oven. I’m not sure why, except they get to take meatloaf sandwiches in their lunchboxes.

The version below is a starter recipe, meaning if you haven’t made meatloaf before, try this version. It won’t be as good as your mom’s because no meatloaf ever is, but it’ll be your meatloaf, which will make it better. The variations below are for when you feel like an adventure in the kitchen and on your palate.

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Classic Meat Loaf
2 pounds ground beef or a combination of beef and pork
1 cup milk
1 small onion, grated
3 cloves garlic, minced
1 egg
3 slices bread, torn into small pieces
Salt and freshly ground black pepper to taste
3/4 cup ketchup

Preheat oven to 350°F.

Mix all ingredients, except the ketchup, in a large mixing bowl and spread into an ungreased 9- x 5-inch loaf pan. Spread the ketchup on top in a thick layer.

Bake until an instant-read thermometer registers 160°F, about 60 minutes. Let rest for at least 10 minutes before slicing and serving.

Variations: Get creative. Customize your meat blend with seasonings of your choice. Here are a few ideas to get you started.

• Barbecue – onion, breadcrumbs, tomato sauce, vinegar, brown sugar, Dijon and Worcestershire topped with a tangy barbecue sauce
• Spicy Italian – Sautéed mushrooms, breadcrumbs, onion, garlic, parsley, oregano, basil, thyme, crushed red pepper and Mozzarella topped with a spicy marinara sauce
• Four-Cheese – Blend of onion, garlic, marinara, mozzarella, provolone, Asiago and Parmesan cheeses topped with a classic rustica sauce
• Salisbury – Grilled onions, mushrooms, breadcrumbs and topped with mushroom gravy
• Szechwan-style – Onion, breadcrumbs, soy sauce, fresh ginger, hoisin sauce, scallions and red pepper topped with sweet and tangy hoisin sauce
• Enchilada Meatloaf – Onion, garlic, bell pepper, chiles, parsley, cumin, chili powder, pepper-jack and Cheddar cheeses topped with a spicy enchilada sauce

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