My father believed you could tell a good good restaurant by looking at its menu.“If it’s a limited menu, that means they probably do it well,” he told me. “But if there are a lot of menu items, watch out. They could all be mediocre.”
For the most part, I think he was correct. The same applies to the amateur chef, at least when starting out. Take it one step at a time until you have some successes under your belt (so to speak).
When I began cooking, I concentrated on doing a few modest dishes well. Among them were meatloaf, stew and lasagna — inexpensive, easy-to-make classics that could be gussied up a bit when you wanted to impress someone.
I have since graduated to more upscale dinners, but I still like meatloaf (lasagna and stew, too). You can serve meatloaf with just about any vegetable, salad or side dish.
It is a staple here in the midwest, especially as November shifts into December and the snow begins to fall.
Easy Meat Loaf
2 pounds of ground chuck
1-cup Italian-style bread crumbs
1-cup skim milk
2 eggs
1-2 tablespoons grainy French mustard
1/3-cup catsup
1 tablespoon minced onion
salt and pepper to taste
Preheat oven to 350. Place the first two ingredients in a large bowl and blend. It’s best to do this with your hands. Plunge them in and mix the crumbs and the meat. Watch out: The meat will be cold.
Beat the eggs, catsup, mustard and onion in a separate bowl and add to the meat-and-crumb mix. Season. (I rarely find that salt is needed.) You can use a wooden spoon, but really, the hands work best. This method really puts you in touch with your meatloaf.
It’s best to use one of those meatloaf pans that has a perforated insert you can lift out. These pans allow the fat to drain off.
Note: Measurements are approximate. For a lighter, crumblier meatloaf, use only one egg.
11 comments:
I think of meatloaf as a great weekend meal.yours looks really delicious.....all that good mustard inside!
It certainly is a comfort food.
Don't know why, but I've been craving those foods for the past few months...
I think it's the mustard that makes it.
The mustard is a nice addition!
Yes, it is — and you can adjust the flavor if you want more mustard. The grainy stuff works best, but really, any kind will do. I've even used honey mustard (out of desparation) for a sweeter taste.
A day without mustard is, well, a little boring to me.
Whenever I make meatloaf here in France, it's a big hit. There's no real French equivalent though.
Meat loaf can be such a wonderful dinner (or it can be so terrible). Really like the mustard!
It's the mustard that makes the meatloaf a big hit here. My meatloaf was terrible before I began adding mustard.
The only thing better than meatloaf for dinner is....meatloaf sandwiches for lunch!
I totally agree, Katie. Cold meatloaf sandwiches with a tossed salad were one of my favorite things to eat as a kid. I still love 'em that way.
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Thanks for linking this in to Food on Friday: Meatloaf. Have a great week.
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