My family is all about comfort foods. My mom is a great cook as was her mom before her. We are all about gathering in the kitchen and around the family dinner table. It doesn’t matter to us if we are celebrating a holiday, a birthday, an anniversary, or if we are suffering a loss of any kind, food just always seems appropriate to celebrate or comfort. For those big meats and holiday gatherings is was always the huge turkey but not too far down the list was meatloaf. Meatloaf recipe is comfort food. We all need food that comforts us as we gather.
I volunteered my husband and me to participate in the world’s largest Wine and Dine dinner party by cooking a comfort food main dish. I was nervous but everyone that participated was so gracious and it turned into a very fun and exciting experience. Obviously, by the name, there was wine involved! We pair our food with a very premium wine from our very own wine of the month club.
After I volunteer to cook meatloaf and gave it some real thought I began to have my doubts, you see, I rarely make it the same twice!!! LOL!!! I have a basic recipe and then I add whatever seems to be “comforting” to me at the time. Therefore, I will give you my basic recipe that I used and then my favorite alternative ingredients.
Meatloaf Recipe Instructions:
There are some basic instructions that I have found work well for me and my family. First is I usually use 90% lean meat. Too lean and the meatloaf will be too dry, even crumbly. I also believe that you should not mix it too much. Not really sure what too much is but just get the ingredients mixed because mixing too much tends to make the meatloaf tough.
I saute the onions and garlic for about 5-7 minutes then add the chopped mushrooms and spices together and pretty much carmelize it. It will cool a bit while you gather the rest of the ingredients. If the onions are cut too large and are not sauteed first, I have found that the flavor is not as enhanced through the whole loaf or worse yet they are not completely done with the meatloaf. Ick!
I prefer quick cook oatmeal over bread or cracker crumbs because of the texture and added nutrition. You can line your pan with parchment paper for easy removal and clean up but I have found a heavy ceramic pan that has become my favorite and so I do not use the parchment paper method. Because I make between 2 to 3 pound meatloaf there are always leftovers! Yum!!! I round the top of my loaf like bread so that it makes the perfect meatloaf sandwich. Oh, and last but not least, make sure you let the meatloaf rest for at least 10 minutes before slicing.
Meatloaf Recipe Temperature and Time:
The baking time may vary but as a general rule, I bake my meatloaf uncovered for 40 minutes at 375°F. I like to put about half of my glaze on the top at the beginning and then add the remaining glaze and bake an additional 15-20 minutes, or until the internal temperature is 160°F. Using a different size or type of pan can make the time vary. If your glaze is not browned enough then you can carefully broil it but be careful not to burn it.
Ingredients:
- 2 pounds ground beef 85 – 90% lean
- 3/4 cup quick-cooking rolled oats
- 1 cup finely chopped onion
- 1 cup finely chopped mushrooms
- One large garlic clove
- 1 1/2 teaspoon Italian Seasonings
- 1/2 cup milk
- 2 large eggs, slightly beaten
- 2 teaspoons Himalayan Pink salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 teaspoons yellow mustard
For the Glaze:
- 1/3 cup ketchup
- 1-2 tablespoons brown sugar
- 1 tablespoon yellow mustard
I saute the finely chopped onions and garlic for about 5-8 minutes then add the mushrooms and dry seasonings. Cook for about a total of 10-12 minutes till caramelized, let cool a bit. Mix up eggs and milk then add Worcestershire sauce and eggs mixture into a mixing bowl with the meat. I mix by hand so I need the onion mixture cool enough to handle, just make sure not to over mix. Pat into your pan of choice, I like to round the top like a loaf of bread. I put about half of the glaze on top and put it in the oven for about 40 minutes. Put the remaining glaze on and bake for an additional 15-20 minutes or to 160°F.
Pair with Wine
My husband is a wine lover and he chose the Tanya Rose, California Rose Wine 2020 from an exclusive discovery fine wine of the month club. I wrote a blog page about researching wine of the month clubs, it was some interesting research, it has been a while so I should update my blog. This fine wine of the month club’s wine is crafted by master sommeliers from grapes exclusively from Napa and Sonoma Valleys. These are experienced craftsmen that are highly sought after throughout the world. Their crafted wines are premium quality and we have them exclusively through our club. It is exciting to belong. This club is of high integrity and no wine is ever rushed or bottled before its time.
Join Here.
I have other recipes and wine pairings that I have blogged about and am building my library all the time. Please sign up to the right to receive my emails of new discoveries, whether they are recipes, wines, or just outstanding new discoveries that are too interesting to just pass by them, many are offered exclusively through the network of influencers that I belong to. Thank you for stopping by and I hope you try my recipe and enjoy it as much as my family and I did.
Video of the Wine and Dine where my husband and I prepare the meatloaf recipe listed above. There are other recipes shared and a great evening was had by all. Hope you enjoy it.
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