Traditional Meatloaf

The recipes that appear here are tested, reliable, honest, and usually fairly simple.  Right?  Right.  Todays post is a perfect example of that; something I make regularly that always works, is always good, and is the basic classic recipe I always use.

My one regret is the name.  I know meatloaf is called ‘meatloaf’ for obvious reasons.  I just wish the name didn’t sound so….you know….’loafy’.

I realize that there are those of you out there who shudder when they hear that word, but for the rest of you who have had the good fortune to have grown up with someone who makes great meatloaf, thereby solidifying its reputation as fantastic comfort food-BEHOLD!

Essentially, this is what I grew up eating and doggone it, you don’t fix what isn’t broke.  Capisce?  It has oatmeal in it because that is what my Mom always used.  And it has barbecue sauce in it instead of ketchup because that is how my Mom made it.  And I don’t make it in a loaf pan because my Mom taught me to put it in a roasting dish.  Ok?  Good.  I’m glad we understand each other.  If you have issues with any of the above, take it up with her.

I basically make two kinds of meatloaf.  This kind, when I have 15 minutes or more to throw it together, or this kind, when I have 5 or LESS minutes to throw it together.  Todays version is unprocessed and undoubtably healthier. I guess my Mom really knew what she was doing, huh?  I bet that is why I am so smart….
Two Years Ago: Roasted Sweet Potato Fries & Corn Cake Muffins

Traditional Meatloaf
There is no way around it.  This is just good.  You can make this fairly low in fat as well if you watch the percentage in your beef.  This tastes great with the cheapo 80% ratio, but the egg and sauce add enough moisture that it is just as good with the very lean 95% beef.  Heck.  Ground turkey is good too!!

1 lb ground chuck or sirloin
1 egg
1/3 c quick cooking oats
1 small onion, minced
1 tsp salt
1/2 tsp ground black pepper
1/4 c your favorite barbecue sauce, plus more to glaze the top

Preheat the oven to 350 degrees.  Line a shallow, oblong baking dish with foil and set aside.  In a medium bowl, gently mix all the above ingredients together until well combined.  If mixture seems dry, add 1 T of cold water or a bit more barbecue sauce.  Don’t squeeze and overwork the meat or it will bake up tough.  Place the mixture in the lined dish and gently shape into a ‘loaf’, pressing on it until it is a bit more flat, allowing it to cook faster.  Pour a good amount of barbecue sauce over top and spread it all over with the back of a spoon.  Let bake in the oven for 20-30 minutes, depending on your oven and the fat content of the meat.  It will be caramelized and brown and the juices bubbling out will be clear.  Remove and set aside to cool for a few minutes before slicing.