Meatloaf Madness

A Comfort Classic tweaked for Maximum Flavor

If someone mentions “comfort food”, meatloaf is bound to come up in the conversation.

Meatloaf has been around for eons across the globe and the first recorded recipe in the USA dates back to 1870. But meatloaf didn’t gain iconic status until the 1950’s when TV dinners and “one pot/pan meals” were being pushed for homemaking wives.

It’s a dish that’s brimming with potential. I mean, a loaf of delicious meat protein?!?!? That should be a satisfying, satiating and complete dish.

There are more variations of meatloaf than I can count. Everyone has certain preferences or “how mom made it”.

At its worst meatloaf is dry, crumbly, bland and greasy.

On the other end of the spectrum, many versions are so sweet from brown sugar and copious amounts of ketchup that you can’t even tell what you’re eating. 😑

At its best meatloaf is unctuous, tender, moist, beefy, packed full or aromatic flavors that compliment the ground mix. When sliced, it holds form and bends slightly like a good piece of moist brisket… not falling apart.

Meat blend is critical. All beef loaves don’t cut it.

One of the secrets to amazing meatloaf is tapping into our umami pantry to really bring up the beefy flavors of our loaf, using an old school French technique as well.

Another critical element is the binder. Crumbly loaves that can’t be sliced are epic fails. My recipe uses a blend of dry and wet ingredients that give the perfect texture.

The longest part of the recipe is gathering all your ingredients together and mixing. After that it’s into the oven and no need for babysitting.

This will truly be a meatloaf madness week because my recipe makes enough for leftovers, because, if you’re making meatloaf… there better be enough for sandwiches the next day(s). 🙌