Wanna make your family happy? Serve Goldilocks Kitchen Meatloaf for dinner tonight.
Are you looking for a classic American comfort food recipe that’s easy and delicious? You’ve gotta try The Goldilocks Kitchen’s take on Meatloaf. My family gobbles the whole loaf up every time I make it!
The History of Meatloaf
Fun facts: the first mention of a meatloaf-like recipe is from ancient Roman times! Meatloaf then pops up again in history as a recipe for the medieval culinary scrap heap- a way to use up scraps of whatever fruits, meats and seasonings to stretch food for as long as it will go. In 1800’s America, modern Meatloaf really began to take shape for what we know it as today, and then became a staple for hard working, money saving American families during the great depression, which made meatloaf the rustic yet classic comfort food that it is today, ketchup and all! Click here for an even more detailed history if you’re still curious :0)
How to make Meatloaf
Meatloaf is a mixture of at least two types of meats mixed with a paste of milk and bread, herbs and seasonings, which are then ground together, pressed into a special meatloaf pan and baked with a glaze on top. My Goldilocks Kitchen Meatloaf recipe produces a moist and well seasoned loaf with a perfectly crunchy crust and savory glaze that will satisfy any meatloaf craving you have.
For this recipe, you’ll actually make the sauce first, so it’s ready to use at the right time in the recipe. It’s a simple mixture of ketchup, brown sugar, apple cider vinegar and a few dashes of Tabasco sauce. Once that’s out of the way, you can bust out the food processor and whip up this loaf in no time! If you don’t have a food processor, you can definitely still make this recipe, it will just require a little elbow grease, a large bowl and spoon, and a little more time.
Start by mixing saltine crackers and milk in the processor until just little itty bitty bits remain. The crackers and milk act as a sort of ‘binding’ or ‘glue’ for the meatloaf called a ‘Panade‘. This panade also helps the meat to retain moisture when baking so it doesn’t get too dry.
Next we’ll enhance our panade with the classic flavors of worcestershire sauce, Dijon mustard and my favorite meat seasoning, Weber’s Steak and Chop seasoning. We’ll also process in an egg to help further bind the meats together.
Now we’ll add in ground beef and pork along with minced fresh parsley. Try to use fresh parsley in this recipe if you can, dried parsley will just disappear into the meat and impart very little flavor.
Once your meatloaf mixture is all thoroughly mixed together, press it into a meatloaf pan sprayed with cooking spray, as shown below. Some pans will claim to be ‘nonstick’, but I always spray mine to be sure. Plus I don’t want the meatloaf glaze to become permanently glued to the pan either.
Once you have your meatloaf mixture pressed into the pan, blast it with the broiler for about 5 minutes to form a nice crust on top. Remove the loaf from the broiler and pour meatloaf glaze over the top. I don’t pour it all- I like to leave a little to drizzle over freshly sliced loaves when serving them for dinner. Spread the glaze evenly over the loaf.
Broil the meatloaf again with the glaze on top for a couple of minutes, then switch your oven to bake to 350 degrees and bake the meatloaf for about 45 minutes, or until internal temp reaches 165 degrees F.
Remove and let cool for a few minutes before slicing and serving with the leftover glaze. I also like to spoon a bit of drippings from the bottom of the pan and drizzle over the sliced meatloaf as well.
Meatloaf is one of those classically iconic American dinners that you just can’t escape, so you might as well make it stinkin’ delicious and serve an outstanding comfort food meal for your whole family to enjoy! Please rate and review this recipe and help out future readers, Thanks!Print