For Father’s Day, the dad in my funny Alaska family asked for a comfort food Sunday Supper.  It’s been cold and rainy and gross in Juneau all weekend, so meatloaf is just the ticket for tonight’s dinner.

As you know, I am freaked out by the idea of mainstream cattle being fed chicken litter. So, this meatloaf is made with 100% organic, vegetarian fed, free range beef. The recipe is a remembered version of my mother’s recipe (meatloaf was the very first thing I learned how to cook after PB&J).

Ingredients:

3 lbs organic ground beef
2 eggs, beaten
1/2 cup of 2% milk
2 pieces of wheat bread, torn into small pieces
1-2 tbs olive oil
1 cup green bell pepper, chopped finely
2 cups chopped onion
1 tbs minced garlic
2 tbs Worcestershire Sauce
1 cup Heinz organic ketchup, divided in half

How I made it:

Preheat the oven to 350 degrees. Spray a large casserole dish with organic cooking spray or line it with non-stick foil. This recipe makes a big meatloaf — 8+ servings — so choose a large dish.

Beat the egg and milk together in a shallow bowl. Add the bread and press down into the liquid so it soaks it up, then set it aside.

In a nonstick skillet over medium-high heat, heat the olive oil. Saute the onion, bell pepper, and garlic until soft. Remove from the heat and set aside to cool a little.

In a large mixing bowl, combine the ground beef, the egg-milk-bread mixture, the Worcestershire sauce, and 1/2 of the ketchup.  (As much as I hate to admit it, this works best if you use your hands — despite the ookey feel of cold ground beef.)  When that’s combined, add the onion-pepper-garlic mixture and combine well.

Form the meatloaf so that it fits in your casserole dish, without touching the sides if possible.  Pour the remaining ketchup on top and spread it evenly with the back of a spoon.

Cover the casserole dish loosely with foil (try not to let it touch the top of the meatloaf).  You might want to put your casserole dish on a cookie sheet, as it could have quite a bit of liquid in it after it’s done (and it’s easier to take it out without making a mess if it’s on a cookie sheet).

Bake the meatloaf covered for an hour.  Uncover, and continue baking for 15-20 minutes, watching to prevent it from drying out or burning (you can always add a little more ketchup if you need to).  It’s done when the middle reaches 170 degrees according to a meat thermometer.

How it turned out:

Perfect! Moist, flavorful, and filling. It paired well with macaroni and cheese (tomorrow’s post), and will make awesome meatloaf sandwiches tomorrow.

Kate’s Classic Meatloaf

Advertisements