Thursday, January 26, 2012

What would you do for love (of home-cooked dinner)?

Would you make a meatloaf at 9 p.m. just so you didn't have to cook the next day? I would! And I did, just last night.


whilst cooking

In today's episode of Natalie plays Susie Homemaker we'll explore the aforementioned meatloaf! I was very spoiled as a child; both my mom and my nanny made AMAZING meatloaf. At one point meatloaf actually became a point of contention in our household; Mom says that once I told her that Terry's meatloaf was better than hers (oh no she didn't). I'm not sure if my lovely mother ever got over the pain, and for that I sincerely apologize, but to this day I still love meatloaf (and my topping idea is based off of Mom's. See, Mama? I do love you!). I almost wish I didn't love meatloaf so much, I mean...just the name sounds gross to me. Meat. Loaf. Really? Why would anyone want to eat something that goes by that name, except for the fact that it is a magical wonder of protein and spices? Oh well, a rose by any other name, I suppose. In fact, I've just now decided to change the name. From now on it's Moatleaf. Much cooler. And kind of...Lord of the Rings-y, don't you think? What's for elevensies? Aha, Moatleaf!

SO. For a while I experimented with various...different...ingredients: ground turkey, sun-dried tomatoes, oatmeal instead of bread crumbs, etc., but in the end I found that the best moatleaf was just good ole basic moatleaf. So I took this recipe, called, aptly enough "Old-fashioned Meatloaf", tweaked it to my liking, and voila! Moatleaf perfection (in my book). Thus:


1 TBSP. olive oil
1 green bell pepper, finely chopped
1 white onion, finely chopped
salt and pepper
2 pounds extra lean ground beef (96/4)
2 TBSP. Worcestershire sauce
1 cup Italian breadcrumbs
1/3 cup ketchup
1 TBSP. Creole seasoning (like Tony Chachere's)
2 teaspoons garlic powder
2 large eggs, lightly beaten

Sauté bell pepper and onion in olive oil over medium heat, about 5 minutes. Salt and pepper.

In a large bowl, combine bell pepper and onion mixture, beef, Worcestershire sauce, breadcrumbs, ketchup, garlic powder, and eggs. You may need more breadcrumbs, just kind of add until the mixture will mold together enough so that you can form it into loaf (about 10" x 2"). Place on a lightly greased aluminum foil-covered baking pan (try not to use something totally flat like a cookie sheet, as some juices may roll off). 

Bake at 350°* for 45 minutes. While it's baking, stir together 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce (tweak to your liking. I like it pretty sweet). When the 45 minutes is up, pour the sauce evenly over the moatleaf, and bake for 10 minutes more or until no longer pink in the center.

Wendy thought this was chocolate sauce. This is NOT chocolate sauce. That is both gross and not dairy-free friendly. Wendy, on the other hand, is both not gross AND dairy-free friendly!


I like to serve mine with green beans and sliced mushrooms sautéed in garlic, olive oil, salt, and lemon pepper.

Total cals- 2100. I can eat about 1/6 of that, but if you have a tall, soccer-playing significant other with magical metabolism they may eat 1/4 of it. Just a friendly head's up!

And I couldn't leave without gifting you this. Not super safe for work, unless your boss loves threesomes with gorgeous women (which, let's face it, he/she probably does).

I can pretty much guarantee you'll have that in your head all day. You can thank me later!

*I learned how to do a degrees sign! Shift + option + 8. Ah, the things that make me happy.

1 comment:

  1. That actually sounds delicious. OMG, I'm basically famous now, yayyyy! Also, you can make the degree sign using just two keys: option + zero! Also, I am going to send you a recipe for dairy-free chocolate pudding that is better than dairy-filled chocolate anything.