Meatloaf to Die For: The Secret May Surprise You

November 19, 2015

Text convo between me and Bustle:

 

So, the SECRET will surprise you.  I mean, a little.  It’s meatloaf, people.

 

Still, it’s meatloaf to die for!  And I will spoil the surprise in advance by telling you the secret is red wine and a little mustard.  Because suspense makes me anxious, and so maybe it makes you anxious, so I just saved you, you’re welcome.

 

On to the recipe!

 

(SIDENOTE) has there ever been an actual good picture of meatloaf, no matter how yummy?  It’s not a photogenic food.  I just wrote that, and then immediately went and checked to make sure some Pinterest bitch wasn’t making a fool out of me with a gorgeous meatloaf beauty shot out there…. we’re safe.  Meatloaf is not pretty but it is delicious.

 

 

Recipe:

(ANOTHER SIDENOTE: So…the way I was taught to cook, I don’t really …. measure things, per se, unless I’m following someone else’s recipe.  I go by texture and look and taste.  It drives Bustle crazy.  For the purposes of sharing I have approximated amounts here, but  feel free to use your own judgment.  That’s the nice thing about meatloaf, it’s not an exact science.) 

 

This recipe is a two-person meatloaf, so double up if you’ve got kiddos or company.

 

For the Loaf:

  • 3/4 lb of ground sirloin

  • I egg

  • 2/3 cup of finely chopped  white onion

  • 4-5 good, hearty dashes of Worcestershire sauce

  • 1/3 cup tomato puree

  • 1/4 to 1/3 cup Panko breadcrumbs

  • several twists of fresh ground black pepper

  • Just a sprinkle of McCormick's meatloaf seasoning (do NOT use the whole packet)

*I am personally anti-bell pepper, but do what you want.

 

Mix all these things together.  Smush 'em up real good.  Form into a loaf and place in a ceramic or glass baking dish.  Sprinkle with garlic salt and onion powder.  Bake at 350 degrees for 30 minutes or until done.

 

For the Sauce:

Here’s where the magic happens!

  • 2 cloves garlic

  • 1/3 cup finely chopped white onion

  • 2 tbsp butter

  • 1/2 can diced tomoatoes

  • 1/2 cup Crushed tomatoes or tomato puree

  • 1/4 - 1/3 cup Red wine (the jammier the better)

  • 1 tsp Balsamic vinegar

  • 1/2 tsp brown mustard

  • a pinch of sugar

Crush 2 large gloves of garlic and sautee with chopped white onion in of butter over medium heat until onions are a little transparent. Add diced tomatoes and stir. Add remaining ingredients, stirring throughout and season to taste as desired.

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