Mom's Meatloaf


Mom's Meatloaf Recipe

I would like to dedicate this post to my brother Jordan. I'll explain. When we were young, we ate potatoes all the time, yes, yes, yes everyone knows that. But, we also ate meatloaf on the reg. Not a favourite meal by me or my little brother. I remember waitressing at a place that had meatloaf on the menu and thinking... who would ever choose to order this? I'm way less picky now, as I got into my teens I didn't mind having meatloaf.

But my brother Jordan, used to dissect the onions out of each slice. He would end up with a hollowed out piece of meat, with a pile of tiny onions on the side. I don't even know how he did it! We kept telling him, you can't even taste them! But he did it anyways. I even saw him do this about three years ago. So, for this recipe, I chose to blend the onions and the celery into teeny tiny pieces, so small they'd be impossible to remove from the loaf. Ha! That's what sisters are for right!?

Mom's Meatloaf Recipe

Mom’s Meatloaf

1 onion

1 stalk celery

1 clove garlic (optional)

2 Tbsp tomato paste or ketchup

Β½ tsp Dijon-style mustard

1 Β½ lb ground beef

2/3 cup fine cracker or bread crumbs

2/3 cup evaporated or regular milk

1 egg, lightly beaten

1 tsp salt

ΒΌ tsp freshly ground black pepper

In a food processor, blend onion, celery, garlic (optional), ketchup, and mustard.

In a large mixing bowl, combine ground beef, crumbs, milk, egg, and food processor mixture. Mix well with a fork, breaking meat into small pieces. Add salt and pepper.

Pack into 8 Β½ x 4 Β½ inch loaf pan; smooth top. Alternatively, shape mixture into a mount on a baking tray lined with parchment if you like the browned crusty surface of meatloaf.

Bake in 350Β°F oven for 45 to 50 minutes or until meat is no longer pink. Allow to set for 10 minutes before serving.

To store: wrap any leftover meatloaf in plastic wrap. Refrigerate for up to 3 days; freeze for up to 6 weeks.

Makes 6 servings

Mom's Meatloaf Recipe