Friday, October 21, 2011

Classic Meatloaf

I sometimes feel like meatloaf gets a bad rap. It's something that people tend to make fun of, as if it's something that no one really wants to eat. That it's dry, boring, and bad. I don't think so! It's something I loved as a kid, but didn't actually have my own recipe for. I was excited to try this one, and when you need something to make with your macaroni and cheese (as I did), meatloaf is a classic choice!

H declared this "the best meatloaf ever" so it has to be doing something right! It was moist and flavorful and very easy to throw together. It will definitely be put on the rotation around here!

Classic Meatloaf
(serves 4)

1/2 Tablespoon of olive oil
1/2 cup chopped onion
6 tablespoons of ketchup, divided in half
1/2 cup of panko 
1 teaspoon of Worcestershire sauce
3/4 teaspoon of dried oregano
1/4 teaspoon of salt
1/4 teaspoon of fresh ground black pepper
1 pound ground sirloin
1 egg, beaten

Directions: Preheat oven to 350. Heat oil in a pan over medium heat. Add onion to pan and cook for about 6 minutes, or until tender, stirring occasionally. Remove pan from the heat and allow to cool slightly. Combine the onion, 3 Tablespoons of ketchup, and remaining ingredients in a large bowl, and mix with your hands until just combined.

Coat a 8x8" pan with a bit of olive oil. Shape meat into a loaf, place in the pan, and brush the top with the remaining ketchup. Bake for about 35 minutes, or until a thermometer registers 160. Let stand for 10 minutes before serving. Enjoy!

Adapted from Cooking Light, original recipe here.

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