Most people have one meatloaf recipe that they make every time, maybe it was their mom's or grandmother's. Well I can't ever remember my mom making meatloaf-- I don't even think I ever ate meatloaf until I was an adult, so I don't have that one perfect recipe for meatloaf. Every time I just try a new recipe, sure they were all good, but I'm still looking for that one perfect recipe.
I've tried a few of Trisha Yearwood's recipes, her Crock Pot Pork Loin, Chicken Pizza, and Baked Spaghetti. All were good, so I figured I should give her meatloaf a try.
Trisha's meatloaf really is "down-home" cooking--no thrills. No balsamic vinegar, no Sriracha--the way my mom's meatloaf would taste, well if she ever cooked meatloaf. And it was good, the flavors were even better as leftovers the next day. But I think I prefer my meatloaf with a ketchup glaze over the top, so I will try it again, but with a squeeze of ketchup over the top.
Trisha Yearwood's Meatloaf
adapted from Georgia Cooking In an Oklahoma Kitchen by Trisha Yearwood
2 lbs lean ground beef
20 saltine crackers, crumbled
1/4 cup ketchup
1 tbs yellow mustard
1 large egg, lightly beaten
1 tsp salt
1/2 tsp pepper
1 medium onion, finely chopped
Preheat the oven to 350 degrees. In a bowl gently mix all the ingredients. Shape the mixture into two loaves and place side by side crosswise in a 9x13-inch pan. Bake for 1 hour, or until they are well browned. Transfer to a platter and let cool slightly before slicing.