The Definition of Comfort Food

I know a lot of people hate meatloaf. The thought of it brings up horrible childhood memories of mystery mush or dry hard-as-a-rock brown lumps. Not for me though. I love meatloaf! It's a great comfort food. Filling, hearty, delicious! And this is a great basic meatloaf for beginners just wanting to get their feet wet or traumatized individuals ready to give meatloaf another shot. Time to get over your fears people! Let's have meatloaf!

Here's what you'll need: ground beef (or you can use ground turkey or a combination of meats), breadcrumbs, onion, bell pepper, carrot, garlic, an egg, thyme, chili pepper and salt and pepper.

Combine the breadcrumbs with the thyme, chili pepper, salt and pepper. Add the ground beef. Chop the veggies into chunks and put them in a food processor. Process the veggies until minced but not mush. Learn from my experience and put the carrot in first near the blade. It'll be easier to get them chopped finely that way. Add the veggies to the meat and breadcrumbs along with the egg. Mix it up! (With your hands if you don't mind getting a little messy!)

Form your meat mixture into a 10-inch loaf and put on a cookie sheet lined with aluminum foil or parchment paper. I put my loaf on a rack so any fat drippings would drip off instead of pool around. This is a good option if you're using a high fat content ground meat.

I got this recipe from Alton Brown so he uses a thermometer probe to cook to a temperature instead of a time. If you have a probe, insert it at a 45 degree angle so the end is a little more than half way through. Be sure not to touch the cookie sheet. If you don't have a probe, no problem! Bake at 325 degrees to 155 degrees if you're using a probe, or for about 1 hour and 10-15 minutes if you're not.

While the meatloaf is baking mix up the glaze with ketchup, mustard, honey, worschetshire or however you spell it, and some cumin.

After the meatloaf has been baking for 10 minutes take it our and apply about half the glaze. Put it back in the oven. About 10 minutes before the loaf is ready take it out and apply the rest of the glaze. Continue baking.

Let the loaf rest a little bit before cutting. (If you can wait that is) Slice and serve!

I had my meatloaf with mashed topatoes and peas. Classic! Of course I gave myself the end piece, the best part! The glaze is browned and yummy, and the meatloaf is nice and moist.

The perfect bite! I can't wait for lunch tomorrow. Meatloaf sandwich anyone?


Classic Meatloaf
recipe slightly adapted from Alton Brown

4 ounces breadcrumbs
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion
1 carrot
4 whole cloves garlic
1/2 bell pepper (red or green)
36 ounces ground beef (I used 85/15 but could have used a little more fat. Feel free to try different meats like turkey too.)
1 1/2 teaspoon kosher salt
1 egg

For the glaze:

1 cup catsup
2 tablespoons mustard
2 teaspoons ground cumin
Dash Worcestershire sauce
2 tablespoon honey

Combine breadcrumbs and spices in a large bowl. Add in the meat. Combine the onion, carrot, garlic, and bell pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Add into bowl with meat and breadcrumbs. Add the egg and mix.

Pat meat mixture out to a 10-inch loaf on a cookie sheet lined with aluminum foil or parchment paper. Put on a rack if you'd like. If you are using a temperature probe insert at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Bake at 325 degrees to 155 degrees or for about 1 hour and 10-15 minutes.

Combine the ketchup, mustard, cumin, Worcestershire sauce, and honey. Brush half of the glaze onto the meatloaf after it has been cooking for about 10 minutes. Brush the rest of the glaze onto the meatloaf about 10 minutes before it is done.