I know folks (Morty, 710, etc) who are good about ordering meatloaf when we go out, but I can only think of one time I've done that. Meatloaf, to me, is home cooking, not something I want out. I fully recognize that is just me.
A petite filet with Bearnaise is my comfort food. Yes, I'm high maintenance and expensive. I might be easy, but I ain't cheap.
Anyways, it is hard to make a bad meatloaf, but it can be challenging to make a really good one. I like my mother's, but she can't tell you what's in it, as she makes it differently each time. I think she just clears out crap in the refrig and mixes it all together. You get enough ketchup and/or Kitchen Bouquet and you're good to go.
But I "stumbled" upon a new recipe that I tried last night. Yes, stumble is in quotes, as I read Bo's blog daily and he is seemingly my go-to blog for dinner food.
His Railroad Meatloaf (you can get the recipe at the hyperlink) seemed to be the answer to my bland-ish meatloaf dilemma. I was greatly intrigued the the bacon, vegetables, brown sugar and especially the red pepper flakes.
Anymore, I'm putting red pepper flakes in and on everything I make. Maybe my taste buds are dying, but I need or want that kick and heat. And it works for this recipe, even at only a half teaspoon for two one-pound meatloaves.
The meatloaf is super simple to prepare, even though it seemingly has a lot of ingredients. Chopping takes more time than the rest of the prep - then it's just cook time. Ok, clean time took a little bit, but not much.
This was the cooking of the carrots, celery, bacon, onions, garlic and then the wet ingredients. It gets incorporated into the meat after it cools.
The recipe makes two one-pound loaves. We cooked one and froze one for another time.
Keeping a steady temp was tough and all of the sudden, instead of the meat being 165 degrees, it was closer to 200. Yikes.
Still the flavor was nice, but honestly, I liked the consistency, or the chunkiness of it all. Yes, the celery, carrots and onions were finely diced, but still it made for something more than cooked ground beef to bite into.
I may have also cooked the veggie mixture till it got too thick, but I'm not sure.
It's good recipe and I think I have room to improve preparing it. First step - how I cook the second one.
But yes, it is hard to make a bad meatloaf, and I didn't.
Song by: Patty Griffin