My First Mastery...Meatloaf!

One of the first things I learned to cook in my tiny kitchen was meatloaf. It came about because I needed a meal that would feed my 5 roomates without straining my wallet. It was not uncommon for me to make a 6lb meatloaf. After I moved from my Hawaiian kitchen, it was just me and my old lady so the recipe was reduced to 2lbs. The early recipe was not really all that bad, but I was striving to wow everyone I cooked for so I continued to tweak the recipe until it has become what I believe to be a restaurant quality meatloaf. Now I am not too fond of onions and my old lady absolutely hates both onions and bell peppers. So I was lacking the slightly crunchy texture that is present in classic meatloaf. Out of pure experimentation I found that diced carrots were a great substitute. They added the crunch I was after as well as adding an interesting sweet flavor that added a style all my own to the loaf. When I make the loaf for my friends, the onions and peppers are added or removed based on their tastes however the carrots are always included.
So without furthur ado....

Shown with Garlic Smashed Potatos and Brian's Skillet Corn
(Recipes to follow)

Brian's Bodacious Meatloaf

2lbs ground Chuck
3/4 cup ketchup
1/2 cup breadcrumbs
1/4 cup +2tbsp brown sugar
1/4 cup diced carrots
1/4 cup diced onions (optional)
1/4 cup diced bell peppers (optional)
1 large egg
3 cloves garlic minced or pressed
2tbsp smoked paprika
2tbsp ground basil
4tsp worcestershire sauce divided by 2
1tsp salt
1tsp pepper
1tsp soy sauce
1tsp water

Preheat oven to 350•f
In a large mixing bowl fully combine ground chuck, 1/4 cup ketchup, 2tbsp brown sugar, carrots, 2tsp worcestershire sauce, 2 cloves minced garlic, salt, pepper, paprika, basil, egg, and onions and peppers (optional).
Add 1/4 cup breadcrumbs and fully incorporate. Slowly add remaining breadcrumbs mixing completly. The consistancy should not feel gritty and should be able to be formed and hold it's shape.
Place mixture in a large baking dish and form into a freeform loaf shape.
Bake at 350•f for 30-45 minutes until just cooked through.
While meat loaf is cooking...in a small bowl mix 1/4 cup brown sugar, 1/2 cup ketchup, 2tsp worcestershire sauce, soy sauce, 1 clove garlic minced, and 1tsp water.
Remove meatloaf from oven. Turn on ovens broiler.
Completly cover meatloaf with ketchup sauce reserving 2-3tsp.
Return meatloaf to the oven and broil 2-4 minutes until glaze has set.
Allow meatloaf to rest for 10 minutes.

For serving cut meatloaf into 1 to 2 inch slices. Plate 2-3 slices and drizzle remaining sauce over each portion.

Serves 3-4

For my next post...Rigsby's Curry

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