Ok folks…. meatloaf has been the bane of my existence for all time. But not anymore! I am, if I do say so myself, a really good cook. I didn’t used to be. I could always bake, but being from Massachusetts, and Boston Irish to boot, my cooking was quite edible but frankly, it was boring. The improvement to my current state of awesomeness was my introduction to true Southern Cooking.
For this I have my beautiful mother-in-law Mabel’s guidance, advice, and recipes. Also, a group of true Southern Ladies of the Konnarock Community Center of Smyth County, Virginia who taught me cooking fabulous Southern meals in large volume to feed a crowd. They also taught me canning, for which I will always be grateful. And lastly, a group of true honest to goodness Southern Baptist Church Ladies I met in Richmond. They were putting on a big Boxed Lunch of ham, beans, fried cabbage (to die for) and cornbread at their Church. They took me under their collective wing and let me help, teaching me all that and verbally teaching me much more.
So to these three, I sincerely thank you all. You also have my husband’s undying gratitude.
My meatloaf used to seriously suck. I mean, it was the way my mother used to make it, and, well… missed clue there. Also, there are some (my kids) who believed it made 1 or 2 people actually sick. I think they just hated it.
So, all that aside, my meatloaf is now only known for being delicious. And two nights ago, I made it from delicious to downright incredible. Really! Here is what I did:
In a large mixing bowl, put 1-1/2C plain breadcrumbs, 1 packet Lipton Onion Soup Mix, 1t Kosher salt, 1t black pepper, and 1/4t Cayenne pepper. Whisk to combine. Now the magic: in a small bowl, whisk together 1/2C each mayonnaise and ketchup. Pour over dry stuff in bowl with 1 beaten egg. Mix well. Break up 1-1/2 pounds ground beef (80/20 is best) and 1/2 pound ground pork and drop over stuff in mixing bowl. Using clean hands, mix and mix til all well combined. Press evenly into a 9 inch loaf pan coated with cooking spray. Press meat mixture evenly into pan. Bake in a 400 F oven for 1 hour to 1 hr 15 minutes. Pour off grease, check for doneness. When no longer pink in the center, it’s done. Remove from pan, slice and serve.
So moist, so flavorful and delicious, your family won’t believe it’s “just” meatloaf.
Cold slices the next day with some mayo and/or ketchup on nice bread are also amazing!
Enjoy my new and improved meatloaf!