My Ultimate Meatloaf

Months ago, I posted about the meatloaf chronicles.  I really thought I’d worked out my meatloaf dilemma, then along came the Feb/March issue of Fine Cooking.  What’s on the cover?  Well, it’s a big ol’ delicious-looking meatloaf, that’s what.  And you know what else?  There’s not just one recipe or even just two, nope, there’s eight!  Eight incredible meatloaf recipes!  Chaotic thoughts swirled in my brain….Could I eat a half recipe over the course of a week?  Maybe I could freeze a slice or two for the future?  There’s always the office staff…I decided to make a half recipe, eat a slice for dinner, maybe have a meatloaf sandwich for lunch, and then freeze the remaining slices for one of those “man, I need a slice of meatloaf” days.  Now, of course, I needed to choose which recipe to make or if I should just create my own version using Fine Cooking’s suggestions.  Well, because I’m a nerd and I love, love, love all things interactive, I chose to use the Make Your Own Meatloaf gadget.  I made 6 different meatloaves before I settled on today’s recipe.  The flavor of this meatloaf was so good, as in, “I should have made the whole recipe!” good.  Or, “I think this is my favorite meatloaf, ever,” good.  Now, of course, this is my favorite meatloaf, and chances are, it’s not likely to be your favorite, but, you, too, can create your ultimate meatloaf.  So, go, create your own, it’s fun, and while you’re there, you’ll be enticed to make your own brownies, soup, and countless other recipes!
Louanne’s Kitchen Ultimate Meatloaf Printable recipe
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large cloves garlic, finely chopped
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
2 lb. ground beef
2 large eggs

1/2 cup finely grated Parmigiano-Reggiano
1/3 cup sliced scallions
4 Tbs. chopped fresh parsley
1/2 tsp. crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 Tbs. honey

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat.
Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
Transfer to a large bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread.
Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
Position a rack in the center of the oven and heat the oven to 375 degrees F.
Add the beef and eggs to the onion mixture.
Scatter the Parmigiano, scallions, parsley, and red pepper flakes over the meat, and then sprinkle with 2-1/4 tsp. salt, and 1/2 tsp. pepper.
Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-inch rectangular block (it becomes loaf-shaped as it cooks).
Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160 degrees in the center of the meatloaf, 40 to 55 minutes.
Let the meatloaf rest for 10 minutes.
Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Linked to Hearth and Soul, Tempt My Tummy TuesdayTasty Tuesday, Dr. Laura’s Tasty Tuesday, Wandering Wednesday BlogHop, What’s Cooking Wednesday, Tuesday Night Supper Club

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8 thoughts on “My Ultimate Meatloaf

  1. Louanne! I am giggling at the perfectionist in you, but I would have to agree that meatloaf along with meatballs is one of the most personal flavor decisions out there and when you finally find THE ONE! it is a huge deal! This recipe looks so good and I will certainly be trying it because my meatloaf is just not quite THERE yet! Thanks for sharing with us on the hearth and soul hop! All the best! Alex

  2. We LOVE meatloaf at Casa Carcia…we eat it at least once a month. I tinker with my recipe and try new ones all the time for variety…saving this one as Michael would love all that good flavor!!

  3. Have to ask what are the green chunks in the picture? Looks like you added green pepper or olives? Just curious because I plan to try the recipe and don't want to leave anything out.

  4. It definitely looks and sounds delicious Louanne! I think I might have to make meat loaf this weekend. I have a favourite recipe I got a few years ago from Food Network Magazine and I just love using it to make meat loaf sandwiches. Thanks for the inspiration! :o)

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