Lessons From My Childhood
Meatloaf is consummate comfort food and this family favorite doesn’t disappoint. That’s why it was dubbed “Delicious Meatloaf. ” I know meatloaf isn’t a gourmet dish, but, meatloaf is something that was always on the table when I was growing up. In fact, during the Summer when we gathered at my Grandparents farm in Virginia for our family reunions, my Aunt JoAnn’s meatloaves were always in hot demand. They were dripping with a sweet glaze and they were so moist and tasty. She typically brought several to share for our potluck family meal. I can remember seeing them lined up like little loaves of love on the table along with the most incredible spread of Southern food you’ve ever seen. I might add, her meatloaf, along with my Gramma’s fried chicken, were always the first to go.
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Helpful Kitchen Items:
- 1 19 oz can tomato basil soup divided [ie Progresso]
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1 1/2 tsp prepared yellow mustard
- 1 medium sweet onion diced
- 1 medium red green or yellow pepper, diced
- olive oil
- 2 lb extra-lean ground beef [90/10]
- 1 cup Panko bread crumbs
- 1/4 cup buttermilk
- 2 large eggs beaten
- 1 Tbsp prepared yellow mustard
- 1 Tbsp Worcestershire sauce
- 2 1/2 tsp barbecue seasoning
- 1/4 tsp ground black pepper
- Mix together 1/3 cup soup, ketchup, brown sugar and mustard until smooth. Set aside.
- Preheat the oven to 350°F. Line a standard baking sheet with aluminum foil and spray with cooking spray.
- In a stove top pan, saute the diced onions and peppers in a few drizzles of olive oil until softened and translucent around 3 minutes. Season with salt and black pepper to your taste, then set aside to cool slightly.
- While vegetables cook, in a medium mixing bowl, mix together beef, Panko, 3/4 cup soup, buttermilk, eggs, mustard, Worcestershire, barbecue seasoning and pepper. Add cooked peppers and onions. Mix well.
- Using your hands, roughly form the meat mixture into a loaf shape in the bowl. Slide the loaf onto the center of prepared baking sheet.
- Pat the meat-loaf into an oblong loaf shape approximately 2 1/2 inches thick. It's important to make the loaf proportional so it will cook evenly. Pour half of the glaze over the top.
- Bake for 55 minutes. Remove from the oven drizzle with remaining glaze.
- Return the meat-loaf to the oven and bake for another 10-15 minutes or until juices run clear.
- Rest on the counter for 15 minutes before serving.