I’ve said it before, and I’ll say it again… I love meatloaf! I know, I know. It’s not really a girly food and it’s kinda 1950ish. But I’ve loved it since I was a child [I think!], and I still enjoy it now.
Meatloaf was especially great when colored ketchup was on the market. Anyone else remember that? I thought the purple kind was just the best! It was fun making art with dinner. 🙂 Heinz… if you’re reading this… bring back my colored ketchup! Please and thank you!
Anyways… after a moment of mourning for my beloved ketchup, back to our regularly scheduled programming.
I think meatloaf gets too much of a bad rap for being lumpy and flavorless. If you fall into that camp, then this meatloaf solves all your problems! My family recipe of meatloaf is made in muffin cups, which alleviates the long cooking times and difficult cutting of many of the traditional “loaf” meatloaves. It’s small size is handy for a lunchbox or for freezing leftovers. And lumpy or loafy? Not at all! But meat muffins doesn’t have the same ring as “mini meatloaf,” now does it? And flavorless? Not on your life! This meatloaf has your typical salt and pepper–celery salt, garlic salt, and freshly ground black pepper, mind you, as well as savory sage [in the summer use fresh sage! mmm], tangy Worcestershire sauce, and sharp mustard. There is no lack of flavor in this meatloaf! So put your fears aside and whip up a quick batch of meatloaf for dinner. You’ll be glad you did!
- 1 egg
- 1 cup [whole wheat] bread crumbs
- 1 1/4 cup [skim] milk
- 1 pound ground beef
- 1/4 cup onion, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon sage
- 1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees. In a large mixing bowl, beat egg. Add bread crumbs and milk, then mix. Then add remaining ingredients and mix well with your hands. Don’t be afraid to get dirty, just wash your hands afterwards! 🙂
Scoop using 1/3 cup measuring cup into a 12 cup muffin tin. Bake for about 30-40 minutes or until cooked thoroughly. Top with ketchup and enjoy!
Question of the Day: What foods do you miss from your childhood? [Sadly though from googling the colored ketchup I learned it was made from 2000-2006… I wasn’t exactly a child then…]