Total 30 mins, includes cooling time
Active 30 mins
Makes 2 loafs; 6 servings
Growing up, I did not like meatloaf at all. Looking back, I realize my dislike stemmed from the dominant flavor of ketchup in most meatloaf recipes. Years later, I revisited the idea of meatloaf, and now it is one of my favorite comfort foods. I swapped out the ketchup for real onions, garlic, tomatoes, and fresh herbs from the garden. I started cooking the onions before mixing them with the meat; the cooking process mellows the flavor, and gives the whole dish a warm, slightly sweeter flavor. On Sundays, I’ll often make this meatloaf because I know the kids will be happy to eat it for dinner, and we can use the leftovers for the days ahead. Austin especially likes to heat up a slice on the griddle and put it on toasted sourdough bread for a warm meatloaf sandwich.
TIP: This is the perfect time to use up the heels of your sliced bread to make breadcrumbs. A meat thermometer is helpful in making sure the meatloaf is fully cooked.