I totally love meatloaf. In addition to being amazingly delicious and affordable, it also has a few other very positive attributes: First of all, pretty much everyone (minus vegetarians, of course) enjoys meatloaf, so it's a great food for entertaining. I've only gotten the most encouraging responses when serving it. Generally, I think it just makes people feel at ease and cozy. Secondly, the flavor possibilities for meatloaf are endless. I've added all kinds of minced vegetables and mushrooms, splashes of different wines and liquors, fresh and dry breadcrumbs, rolled oats, cornmeal, and various combinations of fresh and dried herbs and spices. And during the summertime, I often cook meatloaf on my smoker grill to give it a pleasantly smoky flavor (which tastes absolutely AWESOME). Another plus of meatloaf is the convenience factor. If I find out unexpectedly that friends are coming over and I need dinner made in a hurry (assuming I have some ground meat on hand in the freezer, which I usually do), I can easily have a meatloaf in the oven baking in less than 20 minutes. Now how could anyone ask more of a comfort food?
Lately I have been perfecting my recipe for what, in my opinion, is classic meatloaf. It's inspired by my mom's recipe and is baked in a loaf pan on top of a thick layer of thinly sliced potatoes. Aside from being a built-in side dish, the potatoes create a space for the delicious drippings of excess fat and juices to go. And take it from me, who's started a few small grease fires baking meatloaves, having this place for the drippings to settle is very comforting. I also created a special ketchup, with caramelized onions and brandy, to go on top of the loaf and kept the flavorings for the meat really simple but delicious. Here's the recipe:
Annie's Classic Meatloaf
1. Preheat the oven to 350 F. Lightly oil a glass loaf pan (any size will do, but I prefer one that has at least 4 inch sides, so I can make it really tall); set aside. In a large bowl, whisk together 1 cup of rolled oats, 1/4 cup dry bread crumbs, 1/2 cup buttermilk, 1/2 cup milk, 2 eggs, 2 tablespoons of a 12-ounce can of tomato paste (you'll use the rest to make the ketchup), 2 teaspoons onion powder, 2 teaspoons ground black pepper, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and a splash of brandy. Add 1 pound ground beef (I prefer chuck, but this is your preference), and 1/2 pound ground pork. Using your hands, thoroughly mix the meat and the egg mixture together.
2. Thinly slice 1 1/2 to 2 pounds potatoes; arrange in the prepared baking dish leaving about 1 inch of space from the top of the dish. Top the potatoes with a light sprinkle of salt and pepper. Mound the meat mixture on top of the potatoes. (It will look like it won't fit, but it will—you just have to make a really high mound.) Place in the preheated oven and bake for about 1 hour.
3. Meanwhile, make the ketchup: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 onion (very thinly sliced), 1 clove garlic (minced), 2 teaspoon honey, and 1 teaspoon salt. Cook and stir over medium heat for about 10 minutes, or until the onions are very translucent. Reduce heat to low and continue to cook, stirring occasionally, until the onions are a light caramel color. Add the remaining tomato paste, 1 1/2 cups water, 1 tablespoon brandy, 2 teaspoons dijon mustard, 1 tablespoon red wine vinegar, and 2 teaspoons white vinegar. Bring to a boil, reduce heat to low, and simmer, with the lid slightly cracked open, for about 30 minutes, or until it has thickened to the consistency of ketchup. Remove from heat, cover, and set aside.
4. After 1 hour of baking, remove the meat loaf from the oven and spread a generous layer of the ketchup over the top. Return to the oven for about 30 more minutes, or until the internal temperature reaches 160 F, basting it with the ketchup again in the last 5 minutes of baking. Serve with the remaining ketchup.
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