Jill's Kitchen: a MEATLOAF by any other name is still a loaf of meat...

I'm not sure why, but my Mom never made meatloaf for us when I was a kid and that was fine w me! I was deathly afraid of anything w the word "loaf" in it, unless it was pertaining to bread. Personally, I still don't understand Ham or Salmon Loaf but I am definitely a MEATLOAF convert.

I felt really guilty the day my husband asked me to please, please, please, make him some meatloaf. We had been married for 8 years and it had never even crossed my mind that it was something he'd like to have for dinner. So, I did what I always do when challenged w something new: I dove in head first. I must have read 100+ recipes on the internet all claiming to be the best. "This Meatloaf Will Change Your Mind" etc, etc, etc... well I needed a meatloaf that would change my life! If it didn't, I knew I would never make it again.

Going in I knew that neither of us like green bell peppers, so those were out. And we didn't like the idea of using rice either. The ketchup topping thrilled me but the use of a raw egg and milk soaked bread did not.

After 2 days of research I concluded that the only way to achieve the perfect meatloaf "for us" was to wing it.

I took bits and pieces, tricks and tips, this and that from a whole bunch of the recipes that I read and I finally came up w what I thought was gonna be the one. It wasn't. Not even close, bud.

What I did wrong:

Made a giant football shaped loaf of meat that was slopped onto a baking sheet because I couldn't find my loaf pan.
Forgot to line said baking sheet w foil first. I no longer have that baking sheet :/
Smothered it in what had until then been my favorite condiment, ketchup. And finally,
OVERCOOKED IT.

What I did right:

Stepped outside my comfort zone and tried something new!
Finely chopped my veggies
Used Worcestershire sauce
Immediately went out and bought a new set of loaf pans

It was definitely a long road to conversion. I had many failures in between some small successes. Then one day I had an epiphany while perusing the kitchen aisle at the local discount store. I stumbled upon a set of mini loaf pans on clearance and it hit me like that first meatloaf I made: do it in miniature!!! I went home, threw a bunch of different condiments together to make a sauce, sauteed the onion and garlic first, soaked the stupid bread already(!), used a raw egg, put it all in those little loaf pans and WHAMMY: best meatloaf ever, er um, so far!!!!

Well that was 9 years ago and I have been happily making mini-meatloaves ever since. I would like to think that I have somewhat "perfected" my recipe by now, but I am still always looking for ways to improve it. Any suggestions you might have are warmly welcomed, I always like trying something new :)

The following makes 2 mini meatloaves, perfectly. ;)

Here's what I do now:

I put 1/2 lb. of ground sirloin and 1/2 lb. of ground pork in a bowl.

In another bowl I put 2 slices of bread (I had some Texas toast left over so he went in the bowl) w about 1/4 c. of milk. Still not measuring, and still not apologizing for it.

Then I squish it together w my fingers so it gets all soggy and gross.

Next, I get to choppin'. I love to chop. It really does just get all the days frustrations right out, and you can totally blame the onion for the stream of tears running down your face instead of the mean lady that yelled at you at work today.

Just a little white onion and of course, garlic. Both finely chopped, yes please.

I heat up a little oil, looks like about 2 tbsp. or so, over med-high heat and throw just the onions in to start sweating. You are not trying to get color on these white guys today, just cooking them gently so they get nice and soft and a little sweet. I salt them to help release the natural juices and speed up the cooking process, and I pepper them too because they can't be "in effect" if you don't use them together ;)

When they are soft and translucent (clear) then toss in your friend the Garlic and stir away while you saute...

until they look like this :

Now add those aromatics into the bowl w the soggy bread.

My Zingy "lemmesleeponitbabybaby" Meatloaf Sauce is made up of the following ingredients:

Ketchup (the use of the spelling catsup is an American variation to the english version ketchup, good to know) yellow mustard, Worcestershire sauce, steak sauce, honey and brown sugar. I use my measuring cup for pouring convenience, but as it turns out, it measures the sauce to about 1 1/4 cups. Hmm, I had never thought to check before! Anyway, I start by pouring about 1/4 cup of ketchup in, then layering equal amounts of the mustard, Worcestershire and steak sauces. I add about 2-3 tbsp. of honey, whatever 2 glugs measures out to be. And finally, I finish it w 2 generous spoonfuls of brown sugar.

When you've got it all stirred together, be sure to taste it! It should be slightly tangy from the mustard, but not overwhelmed by it. Some folks have said it tastes a little like Heinz 57, but those folks are no longer here to say so, if you know what I'm mean... ahem.

These are my very lovingly used mini-loaf pans! If you have a little rust-around-the-collar like my mini guys do, simply dampen a paper towel w any kind of cooking oil and rub it all over the affected areas like you are cleaning it, until it all goes away. It works, trust me. I have had these pans for 9 years, remember? You 'member.

Alrighty, let's bang the rest of this out real quick like.

Using your hands, they are your best utensils, smoosh up the onions, garlic and soggy bread until it looks really gross. Perfect.

Now, wash your hands cause you are goin' elbow deep...

For the meat I used: 1 raw egg, some kosher salt, freshly ground black pepper, garlic powder and onion powder.

Egg.

Season liberally, it's a pound of meat for crying out loud!

Add the bread and onion mixture.

Add in about 2 tbsp. of the sauce and mix it gently w your hands. You don't want to overwork the meat because it will get tough and nobody wants a tough meatloaf! Instead, work it together w a lighter touch but get all the ingredients combined.

Divide the meat into two equal portions.

Carefully put the meat into the loaf pans and gently press into place.

Then, using a skewer or something skewer-like, pierce the loaf all over going all the way through to the bottom. Kinda like a meaty poke cake, you guys remember poke cakes right?