I make a mean meatloaf. I am always experimenting with combinations of meats, spices, and additions. I even did a venison meatloaf with cranberries one year for Thanksgiving. (It was fabulous). But for the family, I wanted to get back to basics. So I thought back to the meatloaves I grew up with, picturing our old 1960's kitchen and all the products we had in the house.
We sat around the table (as well as you can sit around a table with a one, four, and six-year-old running around). Ben served Owen (the four-year-old) some meatloaf, and leaned down to whisper in his ear, "This is better than Nana's (Ashly's mom Lori)." Owen took a bite, chewed it thoughtfully for a moment, looked up at Ben, and said, "This IS better than Nana's."
So I call this:
Better Than Nana's Meatloaf
Serves 6
Ingredients for meatloaf
2 lbs ground chuck (or 1 lb ground chuck and 1 lb ground pork)
2 whole eggs, beaten
1/3 cup Heinz ketchup (catsup can be substituted)
3/4 cup Swanson beef stock
1 tablespoon Lea & Perrins Worcestershire sauce
1 and 1/2 cups Gonnella seasoned breadcrumbs
1 package Lipton onion soup mix
1/2 teaspoon Morton iodized table salt
1/2 teaspoon McCormick ground black pepper
Ingredients for glaze
1 6-ounce can Hunt's tomato paste
2 tablespoons brown sugar
1 teaspoon French's mustard
Directions
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper.
In a small bowl, whip together, with a half-spatula, all ingredients for glaze. Set aside.
Place all ingredients for meatloaf in large mixing bowl. Mix with hands just until all ingredients are combined. Place mixture into baking pan and shape into loaf. Spread glaze over top of meatloaf with the half-spatula. Place in oven. Bake for 1 and 1/2 hours. Let rest for 15 minutes.
Serve with Hungry Jack mashed potatoes, Franco-American canned gravy, and Birdseye frozen green beans.
Black and white TV, for garnish (optional)
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