This is not my momma’s meatloaf (sorry Mom). You all know what I mean. The dried lump of ground beef with some onions and celery in it, maybe an egg to bind it together. To top it off some ketchup smeared over the top for the final five minutes of cooking.
Last night’s dinner was Mini Meatloaves and Cheesy Skillet Potatoes. I didn’t really have time or want to wait an hour and a half for a full sized meatloaf to bake so I decided to make two mini loaves.
One thing I always do when baking onions with ground beef, like for my meatloaf or meatballs, is to saute the onions first. I like how moist it makes the ground beef and you also don’t have crunchy bits of onion. I do the same if I am adding green peppers or celery. Saute the veggies in a bit of olive oil until they are softened and add them to your ground beef mixture.
You can bake the meatloaf in a loaf pan if you want, but it just doesn’t taste the same. Bake it in a 9 x 13 inch baking dish. Form it into a loaf leaving plenty of space on all sides so the sauce drips down the sides. For the mini loaves I just formed two small loaves making sure I left plenty of space between the two loaves.
The best thing about this meatloaf is you don’t need to smother it in ketchup while eating it. The topping has plenty of flavor and by basting the meatloaf periodically with the topping the meatloaf stays nice and moist. There is no need for any additional condiments, eat it just like it is.
1 1/2 pounds lean ground beef
1 cup fresh bread crumbs, torn into small pieces, or substitute 1/2 dry breadcrumbs
1 medium onion chopped
1 (8 oz) can tomato sauce
1 tablespoon prepared horseradish
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup water
2 tablespoons brown sugar, packed
2 tablespoons prepared mustard
1 tablespoon vinegar
Heat a small, non-stick skillet over medium high heat, drizzle a bit of olive oil in pan. Toss in chopped onions and saute until onions are soft, about 5 minutes.
In medium bowl, lightly mix beef, breadcrumbs, onion, 1/2 can tomato sauce, horseradish, egg, garlic powder, salt and pepper.
Shape into loaf in shallow baking pan. Combine remaining tomato sauce with rest of ingredients; pour over loaf. Bake at 350 degrees 1 1/2 hours. Baste loaf several times.
This potato recipe was pretty straightforward and almost bland so I kicked it up a notch by adding some chopped red bell peppers. Instead of sprinkling parsley on top at the end I decided to use some chopped green onions to add a bit more flavor. They were fantastic this way. Now I’ll have to update the recipe in my family cookbook.
Cheesy Skillet Potatoes
3 tablespoons butter or margarine
6 large potatoes peeled and thinly sliced
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 cups cheddar cheese shredded
chopped fresh parsley or 3-4 green onions/scallions chopped
Melt butter in a large nonstick skillet. Cook potatoes, onions and red bell pepper until almost tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; boil gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir; sprinkle with parsley or green onions and serve immediately.