I want meatloaf for dinner. I wish these guest posts came with a taste test!
Today Barbara from Creative Culinary is here to share with us. Barb’s blog is one of my favorites for not only the delicious food she makes but also the gorgeous photography. I have my eye on her mushroom pate, white chocolate mascarpone cheesecake with salted caramel and chocolate topping (all together now, “YUM!”), and chicken scallopini with mushrooms. (I have a thing for mushrooms.)
And she features a cocktail every Friday. Can’t go wrong with that!
I need to thank Rachel for asking me to be her ‘guest’ today. This is always a fun way to meet new people while supporting a fellow blogger and right now Rachel needs our support in more than just words of encouragement so I’m happy to assist while she attends to her family. You might not know this Rachel…but you’re NOT being Rachael Ray is a big plus for me; though there is some irony that I have such a simple dish to share today. Still, it can’t be done in 30 minutes so I think we’re in the clear!
I haven’t made meatloaf in a very long time. It was on the menu often during my childhood, I’m sure as a way to stretch the family food budget and feed 6 kids without breaking the bank. I made it occasionally for my family too when my children were young. It was the perfect dish for my youngest daughter Lauren; the one that felt no meat or egg dish worth having unless covered with ketchup. The thing about meatloaf is that it seems so mundane but there is a reason it’s perpetually categorized as comfort food. It’s not just the memory of any food that Mom made somehow being more special; it’s really something I love and I know that each time I prepare it I wonder why I don’t more often.
I’ve made the same recipe for years without any revisions and I don’t think anyone suffered with that call. I didn’t mind making ketchup covered meatloaf or nutless cookies all the while I was preparing foods that met my family’s tastes but now that I can step outside of that ‘expected’ space and do something a bit more unique if I want I’m good with that…real good!
Since discovering H Mart with the help of my friend Karen; I’ve been in love. Pork belly for bacon, unique fruits and vegetables and the key to this new version of meatloaf? Mae Ploy Sweet Chilli Sauce. I LOVE this stuff. I am not exaggerating when I say I think I could drink it. I love the combination of sweet and heat and this sauce is the perfect blend. Often relegated to being the dipping sauce for egg rolls or cream cheese filled wontons I am using it more and more as an addition for sauces and salad dressings and I believe ‘the’ meatloaf was simply crying for something to spice it up and move it into this century. I’m so excited; still saucing this baby up but there is NO ketchup!
I didn’t deviate much but the new additions made all the difference. Some carrots added a great visual and textural appeal and the sauce is in both the ground beef mixture and is slathered on top. Ummm sweet. Double ummm heat. It was exactly what I had hoped for…and it’s my new favorite. I had some friends over, mentioned I had some meatloaf and I have to laugh; before I could even ask they both insisted on my serving it like I like it best. Cold. Yes! The ultimate reason for making meatloaf if you ask me. If you haven’t tried it…do it. Simple. Some bread, some mayo. Some comfort.
My Best Meatloaf
Prep time: 15 minutes
Cook time: 1 hour 25 minutes
An old-fashioned meat loaf updated with some bacon and a sweet/spicy sauce.
- 4-6 slices bacon
- 2 pounds lean ground beef
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 2 eggs, mixed in a bowl with a fork
- 1/2 cup barbecue sauce
- 1/2 cup Mae Ploy Sweet Chilli Sauce
- 1 tsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 2/3 cup Panko bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
To Glaze the top:
Additional Mae Ploy Sweet Chilli Sauce to glaze the top of the meatloaf
- Heat oven to 350 degrees.
- Brown bacon in large skillet until browned, drain slices on paper towels, cool and crumble.
- Mix all ingredients including crumbled bacon together until just thoroughly combined. Do not overmix.
- Form into oval loaf shape approximately 6″ X 10″ rectangle and place on a metal cooling rack placed on top of a foil lined baking sheet.
- Bake until meat is cooked to 165 degrees internal temperature; approximately 1 hour.
- Remove the meat loaf from the oven, brush the top thoroughly with additional Mae Ploy sauce and return to the over for approximately 10 minutes or until internal temperature is 170 degrees.
- Let cool for 10-15 minutes before slicing and serving.