Its humpday and I feel like talking about meatloaf.
I had my mom and dad over for dinner on Friday night so we could celebrate my mom’s birthday. I went back and fourth deciding on what to make. I almost ordered pizza and wings at one point because I was frustrating myself. All of the back and fourth decisions turned into meatloaf and crab cakes. I don’t know how I came up with that combo, but I was sticking to it and there was no going back. I normally don’t toot my own horn, but this might have been the best recipe I have ever made in the six years of blogging. It was a spinoff to my mom’s meatloaf recipe with some of my personal touches. I used her recipe as the base and dressed it all up with my favorite ingredients.
I made marscapone & fig balsamic baguettes inspired by my latest D.C. trip (i’ll post that recipe soon) for the starters. I also served the meatloaf with roasted carrots, roasted baby yukon potatoes, sautéed kale and baby crab cakes. Not going to lie, I purchased the baby crab cakes at Earthfare….shhhhhh.
DAMN GOOD MEATLOAF
2 tablespoons low sodium soy sauce (1 teaspoon for the top)
1 1/2 large eggs
2 tablespoons light cream
1/2 tablespoon garlic paste
1/4 teaspoon black pepper
1/2 cup Italian bread crumbs
1/2 large sweet onion
1/2 tablespoon garlic powder
1/4 cup chopped green onion
1/3 cup ketchup
2 tablespoons yellow mustard
1 teaspoon onion powder
Add all the ingredients (exclude ketchup, 2 tbsps. brown sugar, 1 tsp. soy sauce or mustard) into a large mixing bowl and combine.
If it’s at all watery or too gooey, add more breadcrumbs. If it’s dry, add more egg.
Form the meat into a loaf!
Grease a pan with olive oil, or butter, and add the loaf to the dish.
Mix the mustard, ketchup, brown sugar, and soy sauce together in a little bowl.
Sprinkle a little bit of pepper on top of the loaf.
Coat the loaf in the sauce.
Bake at 350 degrees for 35-45 minutes. *160 degrees*
For the potatoes, I boiled them until fork tender, tossed them in olive oil, soy sauce, honey, garlic powder, onion powder, pepper, Italian seasonings and roasted them at 375 degrees for 35 minutes!
The roasted carrot recipe can be found here! Roasted Garlic Carrots <3
I had tomato basil tilapia for Becca since she’s pescetarian.
I couldn’t get over the flavors in this meatloaf. Everything was on point and there wasn’t an ingredient I’d change…The texture was also spot on. (drrrrooooooooling all over again)
This was a delicious meal for being a “wing it” dinner. My parents wanted the recipe and my mom couldn’t stop talking about it. There were ZERO leftovers and I have a feeling I’ll be making this again…and soon!
We ended the night with a lemon birthday cake for my mom!
Questions for you!
- If you could rename “meatloaf” what would you call it?
- Are there any odd ingredients you add into your meatloaf recipe?
- Will you only eat your mom’s meatloaf?