This meatloaf is as basic as you can get. Over the years I’ve tried to get fancy and add all kinds of things (usually vegetables like grated carrots, or sautéed mushrooms) but I’ve never been as pleased with any of those versions as I am with this one, the version I cooked for my husband when we were dating.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1½ cups quick-cooking oatmeal (not instant)
- 1 cup milk
- 1 egg, beaten
- ¼ cup minced onion or 2 heaping tablespoons of elephant garlic (I grow it)
- 1 teaspoon salt
- ½ teaspoon (freshly ground) black pepper
- ½ teaspoon celery salt
- ½ teaspoon dry mustard
- ½ teaspoon dry sage
- 1 tablespoon prepared European-style mustard (like Dijon)
- 1 tablespoon Worcestershire sauce
- ½ cup (generous) ketchup, chili sauce, barbecue sauce or cocktail sauce (optional)
Preparation
Mix all ingredients (except ketchup or other) thoroughly. Place in a 9- by 5-inch loaf pan and smooth out the top. Spread a thick layer (about ½ cup) of ketchup, barbecue sauce or cocktail sauce all over the top.
Bake in a 350° oven for 1 to 1½ hours, until there is a nice slightly burnt edge all around. Serves 8 for dinner, or fewer if you want leftovers for sandwiches.
About this recipe
NOTES:
One suggestion: Mix the ingredients thoroughly, but don’t belabor it. I find that farmers’ market beef and pork usually have a finer grind than grocery store meats and over-mixing will make the meatloaf mushy instead of chewy. I crumble the meats by hand into a large bowl, put all the other ingredients into a large measuring cup and whisk them well. I pour the liquid/oatmeal mixture over the meat and mix quickly.
I use local beef and pork, and local Bourbon Barrel Worcestershire sauce, which has a mellow flavor. I have used bison in the meatloaf before and it’s delicious!
