I’ve never understood why some people are meatloaf-averse, I guess because my mom has always made a great one. I have come across meat-and-three type restaurants that serve really awful meatloaf though, so I suppose that’s where the aversion started. When I was pregnant I bought a wonderful cookbook called Eating for Pregnancy, and I highly recommend it regardless of whether you’re pregnant. It has tons of family-friendly recipes and very detailed nutrition information on each.
Here is my version of their Best-Ever American Meatloaf, which I make a couple times a month. It is delicious, if I do say so myself.
2 pounds ground chuck
2 large eggs, lightly beaten
1/4 cup parsley
1 teaspoon oregano
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 cup bread crumbs
1 1/2 teaspoon salt
few drops of Tabasco sauce
1/2 cup yogurt
1/2 cup ketchup
2 tablespoons molasses
2 teaspoons seasoned rice vinegar
- Preheat oven to 350
- Mix glaze ingredients and set aside
- Mix meatloaf ingredients and transfer to baking dish, forming into an oval shape. Or use a loaf pan. I am not into tools that only do one thing, and don’t bake bread, so I don’t have one of these.
- Bake for about 90 minutes, or until no longer pink in center.