I love meatloaf. There I said it. My love for it started as a child, where most people’s supposed despise of the stuff also began. I never quite understood why meatloaf got such a bad rap? I grew up eating several varieties, all of which I absolultely loved. I’ve made my classic version here before and recently my dad stumbled upon my Grandma Janet’s recipe, the one that started it all, and scanned it into his computer and emailed it to me.
Tag Archives: veal
Whether it’s 1950 or 2010 you cannot go wrong with this dinner. A classic diner institution, I am pretty sure my meatloaf can match up with anything you see on Diners, Drive-ins and Dives. Ok, maybe I’m getting a little carried away here, but as Greg said, my meatloaf is good because I make it with love. I really do LOVE making (and eating) this meatloaf and the combination of eating it with mashed potatoes and peas (thanks to my Grandma J) is the ultimate combo. In our house though there is a division over ketchup. I simply cannot eat meatloaf without it and Greg rarely uses it all and prefers his meatloaf with the classic beef gravy, which coincidentally I do not like so much. So, what to do? Make two meatloaves- one with ketchup and one with gravy.
The ingredients for the all-American dinner include, meatloaf “mix” (ground beef, pork, and veal), peas, mashed potatoes (cheating, ya caught me-not from scratch), ketchup (reduced sugar), onion soup mix (hiding in the background), beef gravy, eggs, and bread crumbs.
Meatloaf #1 was my meatloaf- Ketchup Style.
From left to right, bread crumbs (I try to use as little as possible), onion soup mix, ketchup, and an egg atop a package of ground meat. I mix my meatloaf by hand to get all the ingredients incorporated together.
Meatloaf #2 was Greg’s meatloaf- Gravy Style
From left to right, onion soup mix, gravy (a little too much poured out than I wanted), egg, and breadcrumbs (I had to use more to balance out the excess gravy) atop a package of ground meat. Due to my pouring error I had to add more breadcrumbs to get the consistency right. This nearly doubled Greg’s meatloaf in size from mine.
Each loaf went into it’s own dish and got covered in preferred sauce- mine ketchup, Greg’s gravy.
These guys have to cook for a while, at least 45 minutes. In the meantime, I prepared the sides- mashed potatoes and peas. It’s tough to know when the meatloaf is done. I used a meat thermometer and also just went on looks. Below: this meatloaf is not quite done but it’s getting close.
Yum, yum, yum. Both varieties came out great.
I have to say, the gravy plate looks great! I still prefer to have it my way though.