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!
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 Tuesday, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Wandering Wednesday BlogHop, What’s Cooking Wednesday, Tuesday Night Supper Club